How to sprout Beans

Sprouts are essential in Asian cuisine. We use in making curries, salad, Indian bread and stir frys. Sprouts provides us wealth of nutrition in a small package. Sprouted beans can stay fresh almost one week in the fridge and more than a month in a freezer.

You will need :-

• 1 cup any beans ( I have used Green Mung beans, Brown round Masoor Beans and Brown very small Moth - matki Beans )
• 3-4 cup water
• 1 muslin cloth or Kitchen paper
• Colander or wicker basket. or any big bowl will be fine.

Method :-
Throughly clean the beans and wash them in a stream of water.
Soak beans at least 7-8 hours or overnight.
Drain them completely and loosely tie them in a cloth or kitchen towel. ( I like to use disposible kitchen towel ) Sometimes beans can leave a stains on a muslin cloth and I don't like it.
Leave tied beans in a basket or bowl and leave it on a window sill for another 8-10 hours.
If cloth or paper looks dry, sprinkle little water on it.
You'll be able to see sprouting on a second or early third day.
Leave it few hours more if you want the sprout tail longer.
Store in a container and leave it in the fridge.
Use it when required.

Note :- I soaked my beans on a Friday morning, Friday afternoon I tied them and on Saturday afternoon my sprouted beans were ready.