Sprouting Mung Beans

Recently, I am re-evaluating my diet – What is the best way to get the most out of vegetables and fruits? Our human body require high intake of carbohydrates (the good one of course – that means non-processed carbohydrates), and if regular exercise is your thing then high protein intake is a must. As a avid vegetarian for many years, it’s important to make sure my diet is well balance especially on amino acid and proteins. I did some research recently and discover the benefits of eating sprouts.

Sprouting – Gemination of seeds/beans when it is expose to water. “Sprouts are said to be rich in digestible energy, bioavailable vitamins, minerals, amino acid, proteins, and phytochemical as these are necessary for a germinating plant to grow” – (cited from wikipedia). Commercial sprouting is sometimes unreliable as they use a lot of synthetic fertilizer/chemicals to promote the growth of the sprouts, they grew big and look super healthy but do not contain the essential nutrients we need, instead they absorb so much chemicals that all we are eating is harmful to the body.

So instead of buying sprouts from the market, I decided to grow my own. Sprouting is a fun and easy process, all you need is a container, beans and clean filtered water. The beans I am using is organic (non-genetically altered) mung beans, I’m planning to sprouts different types of beans in the future.

Here are the steps for sprouting:

  1. Pour some mung beans into a container (such as a bowl)
  2. Wash and rinse the mung beans under clean filtered water a few times, pick out the little stones and unhealthy beans if there is any. Drain all the water.
  3. Soaking the beans: fill up 2 inches high of water above the beans and keep the container in dark area for 8-14 hours.
  4. After the soaking period, wash the beans again until the water turned clear. You should see some beans are sprouting. 
  5. Drain all the water in the container, there is NO NEED to fill the water again.
  6. Cover the beans with wet cloth (make sure it’s clean) or wet napkins. Keep it aside for 8 hours.
  7. After 8 hours, rinse the beans again and drain the water. 
  8. Repeat steps 5-7 for few days until you are satisfy with the growth.

So this is what I get after 4 days of sprouting:
 Normal sprouting is small compare to commercial sprouting,
but it is the healthiest.
It’s common in indian family to grow their own sprouts, and it’s some what cheaper too~ (I’m an frugal asian). Here are some important notes:
  1. Don’t let it soak in the water for too long (like >14hrs), especially in the summer. Microorganism will start growing and you have to toss the beans away.
  2. RINSING is a must! skipping this step will either dry out the beans or prompt to mold growth.
  3. Don’t keep the sprouts for more than 5 days, the older it gets the nutrients will get used up for the growth of the beans.
  4. Keeping clean is important, doesn’t has to be sterile – just make sure all the items that touches the beans are clean.
The are many ways to cook with sprouts,
I did the regular stir-fry method,
but it can be use in salad, soup…etc
bon appétit!!!
Mung beans with garlic, turmeric powder,
cayenne powder and some salt to taste.
Haru was trying to help when I was prep-ping the beans:

3 thoughts on “Sprouting Mung Beans

  1. I want to try this but where do you usually get your organic beans from? We’ve been trying to eat healthy too so this is very inspiring 🙂

    • Nicole,
      I got my mung beans from Whole foods, but organic beans are everywhere now, I saw Asia markets also carry them too. Sprouts are so easy to grow and taste wonderful, hope you have fun growing them 🙂

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