Bean sprouts
Sprout green grams (mung beans) at home
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/5 doneStep 1: Rinse 7 oz whole green grams (mung beans) and soak them overnight in 4 ¼ cups cold water.
600 minStep 2: Drain them and tie them up in a damp muslin cloth.
Step 3: Keep them covered in a container in a warm place.
Step 4: Rinse the beans with fresh water and drain them completely at least twice a day. Don't let them sit in water.
Step 5: The sprouts are ready in 3–4 days. Keep them in the fridge and use within 3 days.
Nutrition per serving
- Calories
- 175 kcal
- Protein
- 12 g
- Carbs
- 31 g
- Fat
- 1 g
- Fibre
- 8 g
Nutrition values are estimates.
Badal Patel
Good to know
- How long does bean sprouts take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole green grams (mung beans)?
- Any whole pulse, such as moth beans or chickpeas (for sprouting; times vary).
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