Makes 1 batch, preparation time 5 minutes, takes 2–3 days to grow
Mung beans are one of the easiest beans to sprout and they are much fresher than the store-bought ones. Over the years I have found chlorinated tap water works best as it prevents the mung beans from going mouldy when they are left on the bench for a couple of days to sprout. You will need a seed sprouter or a glass container and netting or fine cheesecloth to cover.
1/3 cup dried mung beans
1⁄2 cup tap water (at room temperature)
1⁄2 cup boiling hot tap water
Method Sort the mung beans before use and remove the damaged ones that look darker or split (they won’t sprout if they are split). After rinsing them with tap water, place them into a glass jar or container then pour 1⁄2 cup of tap water in, and then 1⁄2 cup of boiling hot water which will soften any hard beans (water that is too hot will instantly split some of the beans, so this ratio works best). Cover the jar with a piece of fine cloth or netting then secure with an elastic band. Set aside on the kitchen bench in low light, away from direct sunlight. Soak them overnight.
The next morning, drain the excess water and rinse the beans with tap water. You will need to rinse and drain the beans twice a day for about 2 days (they may sprout in as little as a day in very hot weather, and it may take 3–4 days in cold weather). You will know they are ready when the tails (roots) are about 1 cm (1⁄2 inch) long, and the little green shells have half fallen off. Refer to the photo above.
As soon as the beans have sprouted, drain any excess water, dry the sprouts and store them in the refrigerator, wrapped in a paper towel (or something to soak up the excess moisture) in an airtight container. Use them within 5 days for maximum freshness.