Mung bean sprouts or green gram sprouts – A complete step by step photo guide on how to sprout mung beans or green gram at home. Sprouting mung beans at home is economical, hygienic and definitely comes with an added benefit of freshness . Most sprouts sold are chemically treated and they come with a risk of contamination too, homegrown sprouts are chemically free with zero risk of contamination if sprouted carefully.
Mung bean also known as green gram or moong bean are called as pesalu in telugu, hesarukalu in kannada, pasi payaru in tamil and mung sabut in hindi. It is a legume that is commonly used in the Asian countries.
Green gram are high in protein, fiber and vital nutrients. Sprouting enhances the nutrition and are easily digestible.
There are 2 ways mung beans can be sprouted. The first method is sprouting in a cotton cloth and the second method is to sprout directly in a container – bowl, jar or box.
Growing up I would see my mom sprouting green gram in a cloth. So I always follow this method as the sprouts taste better. Since the mung beans are tied tightly with a cloth the skin of the mung beans remains intact making them taste and look better.
I have tried the second method a lot of times as this does not need a cloth. So I could make out the difference in taste.
Tips to sprout mung beans
- Choose mung beans from a store where the stock is fresher. Green gram that has been harvested years ago do not sprout well.
- Organic mung beans take longer time to soak as well to sprout. Hybrid variety soaks faster and sprouts faster. So plan accordingly.
- Always rinse the green gram with clean water at least 3 to 4 times to avoid the risk of contamination, Finally we use slightly hot water to rinse off the green gram.
- Ensure you use boiled and cooled water or filtered water to soak the green gram. I use chlorinated boiled and cooled water.
- If using cloth we rinse it well before using.
Avoid bitter taste
- Use organic green gram.
- Avoid exposing the sprouting jar & green gram to very bright light.
- Use dechlorinated water to soak the mung beans. Please use google search to know more on dechlorinating your tap water.
Mung bean sprouts or Green gram sprouts recipe
Mung bean sprouts | How to make sprouts | Green gram sprouts
Ingredients (1 cup = 240ml )
- ½ cup mung beans / green gram / pesalu
- water hot , as needed
How to make the recipe
How to make mung bean sprouts
- Clean the green gram and wash in lot of water.
- Finally rinse off with slightly hot water. Avoid using very hot water.
- Soak in boiled and cooled water. (or in warm water that has been boiled). You can also use clean filter water.
- Next soak for about 8 to10 hours . If soaking for longer than 8 hours, change the water.
- Drain them to a colander.
- Method 1 – Transfer to a clean cotton or muslin cloth and make a tight knot.
- Keep it in a container and cover with a messed plate or partially cover the container. You can also use a cloth.
- Method 2 – You can also just transfer the soaked green gram to a box, container or a glass jar. Cover the jar with a mess or a cloth.
- Leave it undisturbed in a warm and dark place till they sprout. The time to sprout depends on the temperature. Some mung beans sprout within hours and some take as much as a day or two.
- If they take longer than a day, Sprinkle some water the next day to keep them moist. Drain any excess water. Put them back to the container.
- Refrigerate the mung bean sprouts and use with in 2 days.
NUTRITION (estimation only)
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
How to make mung bean sprouts
1. Clean the green gram or mung beans, discard stones and debris.
2. Rub and wash them in lot of water until the water runs clear. A final rinse in slightly hot water. (why hot water? continue reading to know)
3. Soak them in lot of boiled and cooled or warm water for at least 8 hours. Some variety need even a longer soak. The skin on the bean must be broken, that is the right time to begin sprouting them. Sometimes you might even see them begin to sprout on their own, while still soaking.
4. Wash them in clean water and drain in a colander.
Methods of making mung bean sprouts
5. There are two methods of making sprouts,
a. Transfer all the drained beans to a container and cover and set aside, they sprout on their own. Rinse them and drain if they don’t sprout in a day. Back to the jar and cover, set aside.
b. Wash and squeeze off excess water from a clean muslin or thin cotton cloth. Spread it and pour the soaked mung beans.
6. Bring together all the edges, roll tightly and make a knot. Rolling tightly yield me tasty sprouts, don’t know if iam right.
7. Place it in a container
8. Cover it with a messed plate or cover it partially. I use my electric rice cooker plate. I do this to keep the cloth moist and yet circulate air to the beans so that they don’t develop an odour. I place the container in a warm and dark place.
9. Depending on the weather conditions, they sprout. When I did this for the blog post, they sprouted in just 3 hours. They can even take a day to sprout well.
If the climate is too hot, and the cloth dries up, I just sprinkle some water on the cloth to keep the beans moist (with no dripping water else they begin to rot).
Storage: Sprouted mung beans stay fresh for 1-2 days in refrigerator. It is good to consume them fresh.
Why don’t green gram sprout?
Certain variety of the mung beans don’t sprout, they are typically too hard and can be identified when nibbled. These are usually sold in the local farmers markets.
They don’t sprout either because they are too old (harvested years ago) or just a few days old directly dried from the harvest and marketed.
These tips can help folks having difficulty digesting sprouts or having a stomach upset or diarrhea after eating green gram sprouts.
If you desire to have the sprouts raw, green gram should always be washed thoroughly in hot water and then soaked in boiled and cooled water. Not in tap water. Often sprouts get contaminated due to the water the beans are soaked in.
Beans that take days to sprout (more than a day) tend to grow microorganisms in them, leading to indigestion and bloating . Such sprouts always need to be cooked before serving.