sprouts. // mung beans
sprouting germinates your pulses, turning the seeds into vitamin and nutrient-rich, easily digestible little plants!
what do i need?
1 cup mung beans
1 L filtered water
what do i do?
day 1: add mung beans to a large bowl and cover with water. Wash by swirling the seeds and then drain. Fill the bowl with water again and leave to soak overnight.
day 2: drain the water. place the beans in a sieve or strainer and rinse. allow water to drain. place a bowl under the strainer and cover with a clean tea towel.
day 3: your seeds should now have tails. they are alive! if you want them to grow longer, rinse with water, allow to drain. and cover with a tea towel. if you’re making dahl, your sprouts should be fine to cook from day 3.
the sprouts can be stored in the fridge in an opened jar for around 2 weeks. put folded paper towel over the top and a rubber band around the neck, as leaving them open allows for air flow, ensuring they remain fresh and crisp!
exchange mung beans for other whole lentils, seeds or legumes e.g. chickpeas, green lentils, fenugreek seeds etc.