Sprouting beans at home is easy, quick and affordable. With this handy guide, you can learn how to sprout mung beans (or any other) without needing any special equipment and in any temperature. I use a simple colander and kitchen roll. Great for use in cooking or enjoyed as a snack.
Note:- This post was originally posted in 21 October 2013 but I have updated the post since with newer photos and helpful content. The recipe remains the same.
Here's a general guide on how to sprout beans using a paper towel and avoids the jar or bag method which can become more complicated. I use a simple colander and kitchen roll which is a tried and tested technique that has been used in our family for decades. My Mum used this method in India and in the UK successfully.
Here I've specifically used mung beans. Mung beans are versatile and can be included in a variety of dishes. This Gujarati mung bean curry (Mag Nu Shaak) is a popular dish as a part of a Gujarati thali.
You can find dried mung beans in major supermarkets, Indian or Asian grocery store or online.
What type of beans can you sprout?
You can sprout various types of beans, including mung beans, lentils, chickpeas, and alfalfa seeds.
Avoid sprouting kidney beans, broad beans and lima beans as they contain toxins that can be harmful if not properly cooked; it's safer to cook them before consuming.
Remember, whether you choose the jar or plastic bag method, maintaining a clean environment, using untreated beans, and following the rinsing process are the most important things.
Experiment with different types of beans like adzuki beans, soybean sprouts, or red lentils to discover your favourite sprouts for salads, sandwiches, or a delicious meal in Indian cuisine.
This technique works even in cold weather as we do this in all seasons in the UK.
You will need
- 1 cup beans (I have used green moong beans but you could use brown round masoor beans and brown moth/matki beans)
Equipment:
- 1 muslin cloth, kitchen paper or clean dish towel (careful as it may stain)
- Colander
How to sprout beans for cooking
Step 1 - Soak the beans
Thoroughly clean the dried beans and wash in a stream of running cold water.
Soak beans at least 7-8 hours or overnight in plenty of cool water. The beans will swell so ensure you have adequate water in the bowl. Keep covered to prevent dirt or dust entering.
Rinse in fresh water and drain the soaked beans well.
Step 2 - Sprouting process
Place a few pieces of kitchen roll in a colander.
Place the beans in the colander and cover with a piece of kitchen roll. This allows for continuous air circulation whilst keeping the light out.
Leave on the kitchen worktop or by the window sill.
Set aside to allow the beans to sprout. If the kitchen roll looks dry, you can sprinkle water over it.
By the next day or second day, you will see sprouts forming.
The longer you leave them, the longer the sprouts will be.
Step 3 - Give a final rinse and use in cooking
Rinse the mung bean sprouts when they are sprouted sufficiently.
Store in a container and keep in the fridge.
Storage and Uses
You can store the moong sprouts for around 1 week in the fridge. It is best to use an airtight container.
Use sprouted mung beans in salads, curries, stir-fries, soups and sandwiches. I love it as an extra addition to this Kachumber (Indian Chopped Salad)
One of my personal favourites is added crunchy mung bean sprouts as a layer in this Yogurt Sandwich.
Similarly to alfalfa sprouts, use as a salad topper.
FAQs
Typically 1-3 days for shorter sprouts or upto 4 days for longer tail.
Approximatly every 1 cup dry mung beans will get you 3-4 cups of sprouted beans.
Yes, rinse the sprouted beans and pat dry with a clean kitchen cloth. Place in a freezer-safe container and freeze upto 3 months.
Yes, you can if you have left the beans to sprout for a maximum of 2 days. Otherwise for longer, it is safer to stir-fry or cook before consumption.
Other Beans Recipes
Grilled Nectarine, Corn and Bean Salad
Red Kidney Bean and Sweetcorn Curry
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How to Sprout Beans (Mung Bean Sprouts)
Equipment
- Muslin cloth, kitchen paper or clean dish towel (careful as it may stain)
- Colander
Ingredients
- 1 cup mung beans raw
- 3 cup water
Instructions
Step 1 - Soak the beans
- Thoroughly clean the dried beans and wash in a stream of running cold water.
- Soak beans at least 7-8 hours or overnight in plenty of cool water. The beans will swell so ensure you have adequate water in the bowl. Keep covered to prevent dirt or dust entering.
- Rinse in fresh water and drain the soaked beans well.
Step 2 - Sprouting process
- Place a few pieces of kitchen roll in a colander.
- Place the beans in the colander and cover with a piece of kitchen roll. This allows for continuous air circulation whilst keeping the light out.
- Leave on the kitchen worktop or by the window sill.
- Set aside to allow the beans to sprout. If the kitchen roll looks dry, you can sprinkle water over it.
- By the next day or second day, you will see sprouts forming.
- The longer you leave them, the longer the sprouts will be.
Step 3 - Give a final rinse and use in cooking
- Rinse the mung bean sprouts when they are sprouted sufficiently.
- Store in a container and keep in the fridge.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Krysten says
I have never tried mung bean sprouts, but as I transition to a more plant-based lifestyle, I am eager to try new things. These are full of fiber and protein, so I'd love to add it to my meal plan rotation!