Sprouted Mung Bean Dish

Sprouting mung beans at home is not a big task.  Here is how you do it:

  • Wash mung beans thoroughly.
  • Spread a wet cloth on a plate and add mung beans and spread them evenly
  • Make sure the cloth is always wet.  Leave for about 48 hours in the dark at room temperature (about 75F).  If you want the sprouts to be longer, leave for a day or two extra.
  • But every day you have to wash the mung beans to prevent any odor from the germinating beans
  • Wash the sprouting mung beans gently in cold water and drain
  • Spread them evenly on the wet towel again.
  • But I thought of leaving the mung beans on a towel might not be the best idea.
  • So I decided to leave the mung beans on the plate itself without a towel
  • So I spread the beans evenly on a plate and sprinkled as much water as possible to keep the beans wet but not submerged in water.
  • For the first 24 hours the beans will absorb a lot of water.  So make sure you add/sprinkle enough water to keep them wet and not becoming dry.
  • When the beans are sprouting the green outer cover/husk will start coming out which is normal


  • ½ cup dried mung beans
  • ½ cup water
  • 1 teaspoon chili powder
  • Salt to taste
  • 1 tablespoon shredded unsweetened coconut
  • 1 cup chopped red onion
  • 1 – 2 tablespoon oil
  • 1 strand curry leaves
  • Couple of dried red chilies each broken into 2 pieces


  • Sprout mung beans as above (1/2 cup dry beans will yield about 2 cups or more of sprouted beans – depends on how long you let it sprout)
  • Add beans, water, chili powder, and salt to a covered saucepan and cover and cook on medium flame until all the water is absorbed.
  • Add shredded coconut and cook uncovered for a couple of more minutes
  • Set aside
  • Add oil to a skillet and when it’s hot, add onion and sauté until golden brown.
  • Add red chilies, and curry leaves and sauté for another minute
  • Transfer the onion to the cooked mung beans and mix well
  • Serve with rice

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