Here are my 3 favorite beans that I enjoy sprouted. Math(Turkish gram), Mung(green gram) and Masoor(red lentils)
Wash the beans thoroughly with cold water and soak them overnight (10-12) hours in warm water(2-3 times the volume of the beans)
Line a cheese cloth on a strainer and drain all the water.
Wrap the beans individually in cheese cloth and store covered in a cool, dry place.
I usually keep them in my oven and in winters keep the oven lights on for some warmth.
In summers they will sprout in 24-36 hours while in winters they may take up to 48 hours.
Once sprouted they can be refrigerated for 2 weeks and can be used in many recipes.
Raw Mung sprouts in particular taste great as a snack or as a salad.
Sprouted lentils and mung can be steamed and eaten with salad or steamed with salt pepper and onions for breakfast.
Rice with sprouted lentils tastes amazing and makes a great weeknight one pot meal.
All 3 sprouted beans can also be used to make the traditional curries that can be enjoyed with rice or parathas.
Enjoy!
Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
Cool!
Thank you!
I love sprouts and am currently sprouting whole urad dal with the black skins.
That sounds awesome! I have not tried sprouting whole Urad, would love to see your post on that
Not sure how I will use them yet. You can be sure I will post if I am happy with the outcome!
Perfectly sprouted beans
Thank you!
Thank you for posting good information on sprouting beans!
Thank you!
When enjoying with rice, do you add them to the cooking or afterwards? Sounds delish and will try this soon. Thank you.
I do add them to the rice. Here is another rice dish with sprouted lentils – http://ministryofcurry.com/sprouted-brown-lentils-khichdi-instant-pot/