What you'll need (makes 1L jar):
- 1/2 cup whole organic mung beans (or whole green gram)
- Glass bowl
- A sieve or fine mesh strainer
- 1L mason jar or similar sized jar with lid (you can even just use a bowl - use what you have!)
STEP 1: Measure out 1/2 cup of whole mung beans, pick out any stones or broken beans and discard
STEP 2: Cover with water and rub to wash thoroughly, rinse using strainer and repeat at least 3 times - until the water runs clear
STEP 3: Cover with water, pop your sieve over the top and soak overnight (don't completely cover as this may create an odour)
In the morning you should see that the bean skins have split like this, which means they are ready for sprouting. If the skins have not split, they'll need to soak for longer...
STEP 4: Rinse your beans very well using the strainer and transfer to your jar
You only want to cover partially with the lid, allowing airflow...
STEP 5: Put your jar in a dark and warm place, away from sunlight to sprout (I place mine in my bread cupboard)
Depending on your location and environment of your home, it can vary on length of time and number of times you'll need to rinse them. You want them to not dry out, but don't want any excess water in the jar. I rinse and return them to the jar each morning and night. I recommend keeping an eye on them your first batch and rinse or even spray with water as required.
STEP 6: After 2 days of allowing them to sprout, my jar is full and looks like this...
Rinse and repeat until you get your desired sprout length. The above is perfect for us and fills the jar. Avoid rinsing them when they are done sprouting, simply put the jar lid on and store them in the fridge, ready to adorn your next salad. They last 3-4 days in the fridge, so eat them whilst they are fresh! You can eat them raw or cooked (such as stir fry or steam).