How to sprout- Moong/Mung Bean sprouts
Many kinds of beans and seeds are
available for sprouting, providing a range of interesting flavors and textures.
Most seeds sprout easily, as do many legumes. Basically soaking and rinsing the
seeds will remove its enzyme inhibitors and the seed will begin to germinate.
In this process all of the resting nutrition in the seed will begin to break
down into its simplest components. Proteins break down into separate amino
acids; complex starches break down into simpler carbohydrates.
You can eat a variety of different
beans and sprouts if you sprout them yourself. Sprouts are much more nutritious
than the dormant seed or bean from which they spring from. Sprouts make a great
addition to so many meals and they add a great texture to salads too. Here I am
describing simple method to sprout Moong/Mung Beans.
Method
- Take 1 cup moong seeds, clean and
wash them well under running water and soak seeds overnight or at least 8 hours
in a bowl with water.
- The next morning, you will see
that beans have grown in size since they have absorbed some of the water. Drain
water and rinse the seeds with fresh water once or twice
- Place the soaked seeds in a thin
wet cotton cloth it will work as a sprouting bag
- Tie the sprouting bag and place
it in a warm place and keep it there for around 24 hours
- Sprinkle few drops of water on the cloth/sprouting bag to keep it wet
- After 24 hours you will find that
the beans have sprouted very well as you can see a white tail (the root)
emerging from the seeds
- Store them in the refrigerator the cool temperature of the fridge will slow, but not stop, the growth of the sprouts
Note: Moong Beans can sprout at
room temperature (13 to 21 °C or 55 to 70 °F) very well anywhere out of direct sunlight.
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