How to make Mixed Bean Sprouts at Home. There was a time I used to buy mixed bean sprouts or mung sprouts from outside.
And it used to happen, that the sprouts would spoil despite being in the fridge and its expiry date had also not elapsed. I deduced the reason for this occurrence must have got something to do with the water used for soaking the legumes.
Thus I decided to sprout the beans at home. Even today, I never buy sprouted beans from any grocery store and markets. One never know what kind of water is used. Is it clean or not? At least, in India one cannot be certain about these things.
Some days back, I had blogged about Sprouting mung beans at home. Sprouting mung beans is easy… Very easy and they sprout quickly too. The same thing cannot be said about other beans. Some beans like garbanzo beans, black chickpeas, green chickpeas, black eyed peas, green peas, black peas take a longer time to sprout.
I had taken equal mixtures of the above mentioned beans plus mung and moth beans. The mung beans and moth beans sprouted quickly but the for the other beans the sprouts were yet to be seen the next day. On the third day the sprouts were seen and some of them were pretty visible whereas a few of them were tiny. But nevertheless I cooked the beans on the third day.
You can make variety of dishes using sprouts like:
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Mixed Bean Sprouts at Home
Ingredients
- 2 cups mixed beans
- water
Instructions
- Pick and clean the mixed beans.
- Wash the beans for 3-4 times in clean water.
- In a big bowl soak the beans with the water covering 1 inch above the beans. Soak the beans overnight.
- Next day, discard the excess water from top.
- Cover the bowl and keep it undisturbed.
- Check the next day to see if the sprouts are visible. If yes and you want a little longer sprouts, than cover and keep undisturbed.
- Do not toss or turn the sprouts. Just see and close the bowl with a lid.
- Check the third day and if you are satisfied with the sprouts then do not keep the bowl again undisturbed. You can use the sprouted beans right away.
How to make Mixed Bean Sprouts
- Pick and clean the mixed beans.
- Wash the beans for 3-4 times in clean water. In a big bowl soak the beans with the water covering 1 inch above the beans. Soak the beans overnight.
- Next day, discard the excess water from top.
- Cover the bowl and keep it undisturbed.
- Check the next day to see if the sprouts are visible. If yes and you want a little longer sprouts, than cover and keep undisturbed.
- Do not toss or turn the sprouts. Just see and close the bowl with a lid.
- Check the third day and if you are satisfied with the sprouts…. Like I was…….
- Then do not keep the bowl again undisturbed….. 🙂 You can use the sprouted beans right away.
- Dish up a salad, chaat, sabzi, cook up soup, or add them to your pasta…. Be creative and cook up a nice dish.
- For me, I made a spicy coconut based Indian curry known as Usal with the sprouted beans.
Hiii I m new at this can u tell me the Indian name of saprount and is it easy in punjab to get falfala.
i do not know what is saprount. by falfala do you mean alfalfa.
Hi…I sprouted black channa. In some channa, sprouts came out well. But few channa are not sprouted. Can I use both sprouted n non sprouted channa together for cooked? Awaiting ur reply…Thx in advance…
Welcome Siddhu. It happens at time. Yes you can use them. Or you can keep them in the fridge for 1-2 days and the sprout will keep on growing.