Even though ready made sprouted mung bean is easily available, sprouting mung bean is one of the most easiest things to do at home. One does not need any special equipment to do this. This method works well for mung beans – moong beans. Traditionally they would allow the mung to sprout on a tied muslin cloth. I have even made it simpler by eliminating the cloth method. A simple bowl just works fine.
Here is how to do it. Wash the mung beans in lots of water 2-3 times to get rid of the dirt and dust. Soak the mung bean in water for 8-10 hours or over night. After 8 hour soak, the bean would have considerably swollen. Drain the beans and rinse the beans. Set aside.
Set the drained beans in a bowl and cover it with a lid and set aside in a relatively dark place. I kept it inside a kitchen cupboard. Allow it to germinate for the next 24 hours. After about 24 hours, it will look like this picture below. The bean would have started sprouting vigorously. It might take longer time to germinate if the weather is slightly cold. It will germinate fast in hot and humid conditions.
At this stage, use the sprouted bean immediately or store in the refrigerator and use it within the next 2 days.
- 1 Cup Moong Bean / Mung Bean
- Water
- Wash the mung beans in lots of water 2-3 times to get rid of the dirt and dust. Soak the mung bean in water for 8-10 hours or over night. After 8 hour soak, the bean would have considerably swollen. Drain the beans and rinse the beans. Set aside.
- Set the drained beans in a bowl and cover it with a lid and set aside in a relatively dark place. I kept it inside a kitchen cupboard. Allow it to germinate for the next 24 hours. After about 24 hours, it will look like this. The bean would have started sprouting vigorously. It might take longer time to germinate if the weather is slightly cold. It will germinate fast in hot and humid conditions.
- At this stage, use the sprouted bean immediately or store in the refrigerator and use it within the next 2 days.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 48 hours
- Category: Basics
- Cuisine: Indian
- 1 Cup Moong Bean / Mung Bean
- Water
- Wash the mung beans in lots of water 2-3 times to get rid of the dirt and dust. Soak the mung bean in water for 8-10 hours or over night. After 8 hour soak, the bean would have considerably swollen. Drain the beans and rinse the beans. Set aside.
- Set the drained beans in a bowl and cover it with a lid and set aside in a relatively dark place. I kept it inside a kitchen cupboard. Allow it to germinate for the next 24 hours. After about 24 hours, it will look like this. The bean would have started sprouting vigorously. It might take longer time to germinate if the weather is slightly cold. It will germinate fast in hot and humid conditions.
- At this stage, use the sprouted bean immediately or store in the refrigerator and use it within the next 2 days.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 48 hours
- Category: Basics
- Cuisine: Indian
Find it online : https://www.kannammacooks.com/sprout-moong-mung-beans-moong-sprout/
Mung bean or pasi payaru / pachai payaru is a staple in the kongunad region. Sundal, dosa, vada, upma – mung dal is used in such varied recipes. Its health benefits are endless and sprouted mung beans curry is something that’s so tasty and flavorful. Its a lunch staple in many households. We used to have this curry at-least once a week with rice.
Even though ready made sprouted mung bean is easily available, sprouting mung bean is one of the most easiest things to do at home. I have used home made mung sprouts for this recipe. Here is how to sprout mung moong bean at home.
Moong sprouts curry – Mulai payaru masala – Mung Curry
Heat sesame oil in a pan until hot. Add in the mustard seeds, cumin seeds, dried red chillies and curry leaves. Let it splutter. Add in the finely chopped onions and saute for 5 minutes until the onions are cooked and soft and slightly starting to brown on the edges.
Add in the chopped ripe tomatoes, minced ginger, turmeric powder, chilli powder, coriander powder and salt. Saute till the mixture is fully cooked and the tomatoes become mushy and looks like a thick paste. It will take about 5 minutes of sauteing on medium flame. Add in the tamarind pulp.
Add the sprouted mung dal. Mix well and cover with a lid and let it simmer on a low flame for 20 minutes until the sprouts are well cooked and the curry has become thick and all the liquid has been absorbed and its a thick masala.
Add in the coconut milk (optional) and the curry leaves. Switch off the flame and serve hot with rice.
- 2 teaspoon sesame oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2 dried red chillies
- 2 sprigs curry leaves
- 2 medium sized onions, finely chopped
- 2 ripe tomatoes, chopped
- 1 inch piece ginger, minced
- 1 teaspoon turmeric powder
- 2 teaspoon chilli powder
- 2 teaspoon coriander powder
- 1 1/2 teaspoon salt
- 1 inch tamarind soaked in 2 cups of water and pulp extracted.
- 2 cups sprouted mung bean / mulai payaru
- 1/3 cup thick coconut milk (optional)
- 2 sprigs coriander leaves, finely chopped
- Heat sesame oil in a pan until hot. Add in the mustard seeds, cumin seeds, dried red chillies and curry leaves. Let it splutter. Add in the finely chopped onions and saute for 5 minutes until the onions are cooked and soft and slightly starting to brown on the edges.
- Add in the chopped ripe tomatoes, minced ginger, turmeric powder, chilli powder, coriander powder and salt. Saute till the mixture is fully cooked and the tomatoes become mushy and looks like a thick paste. It will take about 5 minutes of sauteing on medium flame.
- Add in the tamarind pulp and the sprouted mung dal. Mix well and cover with a lid and let it simmer on a low flame for 20 minutes until the sprouts are well cooked and the curry has become thick and all the liquid has been absorbed and its a thick masala.
- Add in the coconut milk (optional) and the curry leaves. Switch off the flame and serve hot with rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Side Dish
- Cuisine: Tamilnadu
