Sprouted Mung Beans


Raw Sprouted Mung Beans

1 cup green mung

4 cups water

Soak mung beans for 24 hours. Toss soaking water and rinse. Put the mung beans into a bowl, cover it with a bowl and put it into a warm place. The warmer it is, the quicker it will sprout. Once you see a tail forming, put the sprouted mung into a container and put it into the fridge. The mung can be eaten raw at this stage.

If you’d like to cook the mung, below is a recipe I use when cooking the mung beans.

Sprouted Mung

1 cup green mung

1 tablespoon garlic, minced

1 teaspoon cumin powder

1 1/2 teaspoons coriander powder

1/2 teaspoon turmeric powder

1/8 teaspoon cayenne pepper

1/4 & 1/8 teaspoon salt

2 tablespoons coconut oil

1 1/2 cups water 

lemon juices, optional

In a large sauté pan, heat the coconut oil and add the minced garlic. Cook until the garlic begins to take on a light golden color and add the cumin, coriander, turmeric and cayenne powder and mix the spices into the oil and cook until it becomes aromatic. Immediately add water and mix well. Add the sprouted mung and stir. Add the salt and black pepper and adjust flavor with salt and lemon juice. Cook mung beans until they are tender. About 20 minutes.

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