Mung Bean Sprouts How to grow Video Tutorial

Any kind of sprouts and salads are most common in my home. Today I am here with Homegrown Mung Bean Sprouts Video Tutorial. Also Horse Gram Sprouts and it recipes are well popular in my blog. I have been practicing mung sprouts at home from my initial days of independent cooking. I fed kids with sprouts mixed in rice or in Idli dosa batter when they were so young. Now they started liking

sprouts in any form. Recently grown a huge batch of moong sprouts and made pad thai and some sprouts based salad for several days (yeah for me this sprouts stays good for 7 days, storage tips are included here). My daughter well liked both veg tofu pad thai and all salad varieties and my boy enjoyed noodles based pad thai alone. I have to experiment more sprouts based dish for him. There is a slight variation in sprout making process from the Horse gram sprouts tutorial. I used the same sieve technique in both if not just drop the mung bean in hot pack.

How to Grow Mung Bean Sprouts

• Wash the mung bean / green gram / pasi payir.
• Soak it for 8 hours at least or overnight.
• Rinse twice and drain the excess water, here I placed the soaked beans over the sieve so it drains automatically and starts sprouting.
• We call the siever as Jalladai in tamil , place it over a bowl or hot pack and tightly wrap the top with wet cloth.
• Leave it as it is in a dark warm room for 8 hours, later you can see sprouts showing up.
• Sprinkle water on and off say for every 6 hours and gently turn the sprouts.
• In another 16 to 32 hours you see well sprouted mung beans as shown in the video.
• Rinse them gently and dry on a towel for 30 minutes.
• Later seal it in an air tight container for future use.
• Prick the cover with needle at 5-6 spots so the sprouts breath when stored in the refrigerator.
• Store them in refrigerator and handle with clean hands for next 5 – 7 days.
• You may freeze after that.

Video Tutorial

Recipe Card

Print

Homemade Mung Bean Sprouts

Prep Time

2 d

 

Learn to make Mung Bean Sprouts at home

Course: Salad

Cuisine: American, Chinese, Indian

Servings: 16

Author: Sangeetha Priya

Instructions

1. Wash the mung bean / green gram / pasi payir.
2. Soak it for 8 hours at least or overnight.
3. Rinse twice and drain the excess water, here I placed the soaked beans over the sieve so it drains automatically and starts sprouting.
4. We call the siever as Jalladai in tamil , place it over a bowl or hot pack and tightly wrap the top with wet cloth.
5. Leave it as it is in a dark warm room for 8 hours, later you can see sprouts showing up.
6. Sprinkle water on and off say for every 6 hours and gently turn the sprouts.
7. In another 16 to 32 hours you see well sprouted mung beans as shown in the video.
8. Rinse them gently and dry on a towel for 30 minutes.
9. Later seal it in an air tight container for future use.

10. Prick the cover with needle at 5-6 spots so the sprouts breath when stored in the refrigerator.
    
    

11. Store them in refrigerator and handle with clean hands for next 5 – 7 days.
12. You may freeze after that.

Notes

1. If you are not draining the water from sprouts properly then it gets rotten soon.
2. So 1 cup bean yields 4-5 cups of sprouts as shown.
3. Make sure it dried well before packing.

Mung Bean Sprouts Based Recipe Ideas