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.

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

Glad you are finding SMTC useful. Though we grow curry leaves, mint and fresh garlic, we actually have never tried to grow fenugreek.