How to make Moong Sprouts – Green Gram Sprouts

Making Moong Sprouts at home was a long time due post. My mom includes Moong Sprouts in her cooking quite often. When I thought of trying some dishes with it, I could not find it here. I am sure we get it in Chennai – especially in any Pazhamudhir store. The only dis-advantage in using the store bought sprouts is the use of unclean water in making it. Having said that, HOMEMADE is always the best right?!? As a result, I made it at home. It is a very easy & straight forward process. U just have to plan ahead as it will take a couple of days to sprout. Sprouts Salad recipe coming next.. HERE .

Now to the recipe..

[Preparation Time-5 mins : Soaking Time – Overnight : Sprouting Time – 1 or 2 days]

Moong Sprouts Ingredients:

• Moong Beans – 1 cup
• Water – to rinse and soak

Method:

• Rinse the moong beans 2-3 times. Soak it in water upto immersing level for 8-10 hours or overnight. I soaked it overnight. U can see that the beans look plumpy the next day morning.

• Drain the water and transfer the soaked beans to a muslin cloth. Just fold the cloth from all sides. Keep it in a container/bowl/hot pack covered for a day or two. U can check if it has sprouted after 1 day. If u want a little more longer sprouts leave it for another day.

• This is how it looked after 2 days. See how beautifully it has sprouted. 🙂

Thats it!! Homemade Moong Sprouts is ready!

Use it to make healthy salads or gravies – Recipes coming soon!

Tips:

1. If u want smaller or medium sized sprouts u can stop the process in one day.
2. U can check the sprouts, do not disturb or toss it in between though.
3. U can make the same with mixed beans too. But the time for sprouting might differ. So I would suggest u to soak/bundle them separately.
4. U can use dried green peas, rajma, kala chana etc to make mixed sprouts.
5. Do not panic if u get a slight pungent smell. Just rinse it once or twice gently and use it. It will be fine.
6. Stays good upto a week when refrigerated. I put in a zip-lock bag with a few random perforations and stored in the fridge.

– By Sundari Nathan