How to Sprout Mung Beans or Moong at home. Making mung sprouts at home is easier and better than getting ready made sprouts. I always make mung bean and other beans sprouts at home. There are two ways of making the sprouts and you do not need a sprout maker.

In this post, I am mentioning specifically about sprouting moong beans at home. Soon a post will follow where I will mention about sprouting mixed beans. Mung beans sprout much faster as compared to other beans.

Sprouting Mung Beans – First Method:

a) This method that I am mentioning below is to sprout the moong/mung beans in a bowl or a container.

1: Take the amount of whole mung beans you want to be sprouted in a plate. Pick and clean the mung beans. Now wash the beans in water for 3-4 times.

2: In a bowl take the mung beans. Add water and cover it up to 1 inch above the moong beans as shown in the pic.

3: Cover the bowl with a lid and soak the beans overnight.

3: The next day the moong beans will swell. If there is any remaining water on top, then just discard it. Discard all the water. Strain the moong beans completely of any residual water. Now place the beans in the same bowl or in another bowl. Cover and keep the bowl for 2 days. You can check after a day and you will see the sprouts appearing. After 2 days you will see beautiful sprouts from the moong beans.

a closer look…

Sprouting Mung Beans – The second method

( I do not have pics for this one…. in this method we sprout the mung beans in a kitchen napkin or cloth.)

1: Soak the mung beans overnight. The next day, drain all the water from the soaked moong beans. Wet a clean cotton cloth or kitchen cotton napkin with water and squeeze the excess water from it. Take this damp cloth and keep the soaked moong beans in the cloth. Tighten this cloth and keep this cloth with the moong beans in it covered in a container for 1 or 2 days. Let the lid on the container be loose and not tight. Meaning just cover the top of the strung napkin with a lid allowing some space and air for the beans.

2: After one day, you will see small sprouts and they will grow after 2 days. For longer sprouts, you can keep it for one more day. These sprouted beans stay fresh in the fridge for upto 1-2 days. So you could keep them in the fridge after they have sprouted, if you don’t intend to use them on the same day.

3: Whichever technique you use, once the sprouts are done, you could now use the moong beans to make your favorite recipe. You could even have these raw in salads or slightly steam and have it plain or just with about anything……. even toasted bread.  I steamed the sprouted moong beans and had these as an accompaniment with pani puri. you can also add them to chaat snacks like dahi papdi chaat or can make variety of recipes like moong sprouts salad, moong sprouts sabzi etc.

Few points for Sprouting Mung Beans:

• I have sprouted mung beans using both the methods and they have always worked for me. Choose whichever method that suits you.
• If after a day or two, the moisture in the kitchen napkin dries up, you could sprinkle some water on it.
• Always check the sprouts in a day. For the bowl method, you could just open the bowl and see. But for the cloth method, you cannot open the cloth. But you will see the sprouts coming out from the cloth, especially if you have used a thin cloth like muslin.

More how to recipes:
1. how to make alfalfa sprouts
2. how to make idli dosa batter
3. how to make paneer or cottage cheese
4. how to make curd or dahi or yogurt at home

Moong/Mung Sprouts Recipe Below:

4.5 from 2 votes

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Mung beans sprouts

Making mung sprouts at home.

course snacks

cuisine world

prep time 2 days

total time 2 days

servings 2 cups

author dassana amit

ingredients (1 cup = 250 ml)

• 2 cups whole mung beans
• water as required

how to make Mung beans sprouts

1. The method that I am mentioning below is to sprout the moong/mung beans in a bowl or a container.
2. Take the amount of whole moong beans you want to be sprouted in a plate. Pick and clean the moong beans. Now wash the beans in water for 3-4 times.
3. In a bowl take the moong beans. Add water and cover it up to 1 inch above the moong beans as shown in the pic.
4. Cover the bowl with a lid and soak the beans overnight.
5. The next day the moong beans will swell. If there is any remaining water on top, then just discard it. Discard all the water. Cover and keep the bowl for 2 days. You can check after a day and you will see the sprouts appearing. After 2 days you will see beautiful sprouts from the moong beans.
6. The second method ( I do not have pics for this one) is to sprout the mung beans in a kitchen napkin or cloth.
7. Soak the moong beans overnight. The next day, drain the water from the soaked moong beans. Wet a clean cloth or kitchen napkin with water and squeeze the excess water from it. Take this damp cloth and keep the soaked moong beans in the cloth. Tighten this cloth and keep this cloth with the moong beans in it covered in a container for 1 or 2 days.
8. After one day, you will see small sprouts and they will grow after 2 days. For longer sprouts, you can keep it for one more day. These sprouted beans stay fresh in the fridge for upto 1-2 days. So you could keep them in the fridge after they have sprouted, if you don’t intend to use them on the same day.
9. Whichever technique you use, once the sprouts are done, you could now use the moong beans to make your favorite recipe. You could even have these raw in salads or slightly steam and have it plain or just with about anything……. even toasted bread.

dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.