Sprouting is the practice of germinating seeds to be eaten raw or cooked. It is easy to sprouts at home.They are a prominent ingredient of the raw food diet and common in Eastern Asian and Indian cuisine.
Sprouting, like cooking, reduces anti-nutritional compounds in raw legumes. Raw lentils, for example, contain lectins, anti-nutritional proteins which can be reduced by sprouting or cooking. Mung bean sprouts offer health benefits by boosting your vitamin intake. Their vitamin C content strengthens several tissues — including your cartilage and skin — and fights cellular aging by acting as an antioxidant. Vitamin K supports healthy blood clotting and nourishes your bone tissue.
- In a bowl take the mung beans. Rinse in cold water few times to clean the outer layer of the beans. Add room temperature water double the size of the beans.
- Cover the bowl with a lid and soak the beans overnight.
- After about 12 hours, the moong beans will be puffed up or look swollen.
- Rinse the beans with cold water, Drain the excess water.
- Place the swelled beans in a container covered with a cheesecloth or paper towel. Make sure to cover completely.
- Put in a cool, dry, dark place that gets little to no sunlight.
- You will now have to go through a 2-5 day cycle of rinsing and draining the beans every 12 hours and replacing them in the dark spot. How long you wait depends on how sprouted you want your beans to be.
Tip: Changing the water will reduce the smell. Be gentle while washing since you can break the young sprouts that already came out. The beans will produce about double the amount of sprouts, so 1 cup beans = 2 cups of sprouts