How to sprout mung beans

There is barely any effort to sprouting mung beans, the biggest part is being patient.

 

Mung beans have become a staple in our house.

 

Being vegetarian, its hard, getting protein with every meal.

 

So, I have employed this hack to make sure I always have a delicious source of protein at all times.

 

Mung beans are so versatile. You can either eat them raw in a salad, add them raw to your meals or sauté them in a nice curry sauce (Recipes coming soon).

 

It may take a little longer so pro-tip – prep in advance. There is barely any effort to sprouting mung beans, the biggest part is being patient.

 

Ingredients:

1 cup mung beans

3 cups water

 

Directions:

• Soak 1 cup of mung beans in 3 cups of water overnight
• The next day, drain the water out and store the mung beans in a container with holes (the same utensil you used to drain the water will do)
• Cover the top with a plate and leave in a secure space. I like to put it in my oven (you do not need to turn the oven on) so it stays in a safe space where no one can knock it down.
• Wait 24 hours
• After a day – open the container and you will see small white shoots coming from the seeds.
• Viola your mung beans are sprouted. Store in the freezer in a zip lock bag

 

 

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