Thu 27 Mar 2008
Bean Sprouts are an extremely healthy and delicious way to enjoy legumes. Although sprouting can seem intimidating to some, it is really an easy process. Any whole bean can be sprouted – Mung, Garbanzo, Moth, Adzuki, Lentil, etc. Sprouts can be eaten raw in salads or cooked. Try this simple method for Mung Beans and be on your way enjoying Mung Sprouts.
Ingredients:
Whole Mung Beans – 1 cup (yields 4 cups sprouted)
Water – 6 cups
Cheesecloth or thin dish towel
Method:
1. Wash Mung Beans well and soak them in Water overnight.
2. Drain all of the water from the Mung Beans.
3. Soak cheesecloth or thin dish towel in water and gently squeeze out the water (leaving a little).
4. Place soaked Mung Beans in a cheesecloth or thin dish towel and twist the sides of the cloth together.
5. Place cloth with Mung Beans inside of a container with a lid. Do not use a clear container.
6. Cover the container and keep it in a warm, dark place away from drafts. (Oven, in OFF position works well).
7. Leave the Mung Beans for 2 days checking on them occasionally. If the cloth seems to have dried up, lightly sprinkle water on it to re-moisten it.
8. In 2 days, the Mung Sprouts will be ready to eat, raw or cooked.
9. If you don’t want to use them right away, they can be refrigerated or you can freeze them.
10. Follow the same method for any type of whole beans.
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33 Responses to “How to Sprout Beans”
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Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
March 27th, 2008 at 3:52 am
[...] the detailed recipe, click here Last 5 posts in VideosPuri /Poori How-to VideoSpinach Raita How-to VideoHomemade Paneer – Indian [...]
May 27th, 2008 at 5:36 pm
Hello,
Can you point me to the dahl recipe that incorporates the sprouted mung beans? Thank you.
-Richard
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May 27th, 2008 at 6:11 pm
Hi Richard,
The video is in production and will come out soon.
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October 9th, 2008 at 4:18 am
I thought kidney bean sprouts are toxic???
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October 9th, 2008 at 11:15 pm
Thanks for bringing up an interesting point…it seems that the toxins are removed by cooking sprouted kidney beans.
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November 30th, 2008 at 3:14 pm
good one..
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February 25th, 2009 at 6:46 am
I migrated to Melbourne Australia 35 Years ago and i am very happy to have come across your nice website with all these recipies. Keep up the good work .God Bless Harold Gomez.
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March 23rd, 2009 at 7:46 pm
Hello Ladies,
From where can i buy CheeseCloth?.
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March 23rd, 2009 at 8:07 pm
Hi AM,
Cheese cloth is basically a very thin cotton cloth. The Cheese Cloth available in American stores like Wal-Mart has a weave which is very loose. If you use this, you will have to use 4-5 layers of the cloth. Or, you can use cloth like that of a dhoti.
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sudha Reply:
June 27th, 2009 at 2:26 am
Hi Hetal,
I love to cook ur receipes, i bought the cheese cloth it seems to be to small to hold sprouts… can u tell me the width and length of cheese cloth ur using.. so that i can buy the same..
Thanks
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hetal Reply:
June 28th, 2009 at 9:34 pm
You can still use what you bought. Just place the soaked beans in a pan with a lid and cover the top with the wet cheese cloth and close the lid tightly. It should still sprout.
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May 11th, 2009 at 7:39 pm
Hi Hetal, Anuja.. Another way of sprouting is by putting the soaked beans (after removing all the water) in a hot-case and place it in warm temperature (as u mentioned, oven will do). This is easier way and you will not need cheesecloth.
Cheers, Anju
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hetal Reply:
May 11th, 2009 at 7:46 pm
Thanks for this great suggestion Anju!
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August 12th, 2009 at 8:24 pm
great ideas, greatrecipes but a bit more preparation in terms of text and terminology before shooting the video would not be sich a bad idea
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February 23rd, 2010 at 3:33 pm
Hello,
thanks for all these great advices. Yesterday I ate Chicken Curry with Fenugreek leaves. I liked its taste.
Do you know how to grow Fenugreek?
[Reply]
hetal Reply:
February 24th, 2010 at 1:46 am
Hi Alexander,
Glad you are finding SMTC useful. Though we grow curry leaves, mint and fresh garlic, we actually have never tried to grow fenugreek.
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urvi Reply:
May 18th, 2010 at 10:29 pm
Hi,
Fenugreek leaves can be grown by planting fenugreek seeds ( what we call is dry methi daana)in a small clay pot or also in your backyard with other veggies. Its better to plant where sunshine is available. End of spring / summer is a good time to grow fenugreek.
Cheers
- Urvi
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hetal Reply:
May 19th, 2010 at 12:47 am
Thanks Urvi.
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March 7th, 2010 at 6:05 pm
Hi Hetal/Anuja:
Thanks a lot for the method to sprout mungbeans.
I have a few questions though;
1> You mentioned that it takes approximately 2 days until they’re sprouted. Is there a way to know exactly at point they’re edible? I have heard that over-sprouting them may make them inedible/harmful, Is that true? Is it something to do with the length of the sprout that grows, indicating readiness?
2> Can you sprout things like kala channa/ white vatana/ black eye peas/ masoor matki?
And Lastly:
3> Once ready & sprouted, how does one use them, for instance if i want to do light vaghar with them? Do i need to wash them? Do i need to boil/pressure cook them? Or are they ready to it as-is?
Thanks a lot,
-A
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hetal Reply:
March 8th, 2010 at 2:32 am
Hi Ankita,
We’ve not heard of “over-sprouting” beans. You can actually eat them before the two days or as soon as you see the sprout coming out. They will be tender at this time. The longer you keep them, the longer the sprout will be.
To use them, you can gently rinse them in cold water and drain. Many people consume raw sprouts but because of E Coli concerns, it is best for young children, older people and pregnant women to eat cooked sprouts. Since the sprouts are tender, you can do a light vaghar and add them in with a little water and spices (cover and cook until tender). You can also do the vaghar in your pressure cooker and add them in with a little water and spices. Switch off the stove after one whistle and remove the pressure after about 3-4 minutes…else they will overcook.
Almost any type of bean can be sprouted, however, many people believe that kidney beans (when sprouted) become toxic.
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Ankita Reply:
March 8th, 2010 at 7:03 am
Thanks for the info Hetal, thats great!
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March 21st, 2010 at 4:48 am
hi i just discoverd d site n im really enjoyin it….just wanna kno if the its dry beans tat ur sprouting i mean thoz in packets???
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hetal Reply:
March 22nd, 2010 at 3:22 pm
Hi Jaya,
Yes, we used dry beans (from the packets), but we soaked them first. Minimum soaking time is about 8 hrs or overnight.
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May 7th, 2010 at 12:42 pm
Hi Hetal &Anuja,
I believed that sprouts need sunlight for them to develop. I have never left it in dark container. Very interesting. Need to read a bit more about the difference or if both ways are ok.
Thanks for the wonderful videos. I am addicted to checking your recipes first.
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hetal Reply:
May 7th, 2010 at 1:43 pm
Hi Priya,
We’ve always sprouted our beans in the dark…hmmmm, funny. We’d be interested in what you find out.
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priya Reply:
May 8th, 2010 at 3:19 am
I just read and found out that sprouting beans in sunlight is a wrong practice.OMG, I have been eating like that for few years. Actually I didnt bother to check your video as I thought I knew the method of sprouting. Thank god,I checked your video. I am going to try the right method soon.
your website is so complete with various categories of recipes and tips.I am amazed by your interest levels and would like to replicate the same in my life. you both are doing a fantastic job and hope you continue for many years.
Just a small thought and not a compulsion. please show as many veggie dishes as possible. the whole animal world might live in peace if people turn to vegetarianism.If people like you spread the message,it reaches millions of people in a second. Thanks again
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June 1st, 2010 at 12:46 pm
Hi,
Your website just rocks!!!!!!
For a beginner to cooking, your recipes and tips helps a lot.
Thnks a ton!!!!
Regds
Heena
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June 4th, 2010 at 4:41 pm
I have been doing this from long time, but only problem i face always is: all the moong is not softened when i soak them overnite. Some are still hard and some are soft. So that really becomes a pain. Or I have to do them in a big “parat” (pot used to make a dough) but how long.. what am I missing?
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anuja Reply:
June 7th, 2010 at 8:19 pm
Hi Yourfan,
We know exactly what you are talking about (been there, done that)
Here is the best way to avoid that issue – take your daals in a big pot and fill it up with a lot of water. Now take another pot (similar size) and transfer the daal from one to another (from the top – like they traditionally transfer coffee or tea or lassi). The daals that settle at the bottom are the ones that will give you issues. Do this quite a few times and keep removing ones that settle.
It is always advisable to use a big pot/pan and not overcrowd the daals when you are soaking them
Hope that makes sense (hard to explain)
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July 18th, 2010 at 6:21 pm
Hi Hetal, Anuja,
Thank you for showing us this really healthy tip. Unfortunately I faced a problem while trying to sprout chana (the white garbanzo beans). I soaked them overnight and left them to sprout in the oven and the next night I saw that the shoots had started coming out but the whole batch was spoiled and started to grow fungus too, on them !!! I didnt sprinkle water at all in them and I knew they were reasonably dry so I dont understand what went wrong. And I know refrigerating them wont work as then they wouldnt sprout at all !! Please advise. Thanks.
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August 14th, 2010 at 1:51 pm
Hi Hetal, Anuja,
I hope you have seen my query above coz its been quite a while !!
Please give me a tip as early as you can ; I really need to make healthy sprouts and am stuck as to what to do.
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anuja Reply:
August 17th, 2010 at 8:58 pm
Hi Surya,
Sorry about the delay in responding, we were on vacation.
Regarding the Garbanzo Beans – after we have soaked them, we need to rub the beans inbetween our palms really well to get as much of the skin off as possible before sprouting them. The other difference is that we also need to take out the beans and rinse them 2 times a day during the sprouting process. The skin is a little slimy we think that is the cause of the fungus.
The above mentioned steps should help
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August 22nd, 2010 at 3:58 am
Hi Anuja,
Thanks for the tip ! Will try it out and let you know…
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