April 30, 2014

Sprout into Livelihood with this Mung Bean Recipe. ~ Priya Sachan

Image taken by author Priya Sachan for elephant journal 4/29. Jess Sandhu apprentice editor

“Let food be thy medicine, thy medicine shall be thy food.”

~ Hippocrates

Sprouts are known to be a rich source of vegetarian protein. The nutrition content of beans, nuts, etc. increases manifold when sprouted. They are more easily digested then lentils and provide more fiber and vitamins.

Moong or mung bean sprouts can easily be made at home and can be easily incorporated in your diet.

How to make moong bean sprouts:

Take the required amount of whole moong beans and wash them well in water.

Soak them in water overnight.

Next morning, discard the remaining water.

Wrap the swollen moong beans with a damp tea towel and then cover the lid tightly.

Keep the container in a warm place.

Lightly spray the tea towel with water if it appears dry after 12-24 hours.

Next morning, you will see sprouts appearing. You can grow them to your desired length by giving more time.

Incorporate as part of salads, curries etc. Here is an easy salad recipe which you can use.

An Easy sprouts salad recipe

You need:

1 cup moong bean sprouts

½ cup soaked and boiled chickpeas

½ cup peppers chopped

1 small onion chopped

1 small tomato chopped

Fresh coriander/ cilantro leaves chopped

For dressing :

1 tbsp extra-virgin olive oil

1 tbsp lemon juice

Salt and pepper to taste


Boil the mung bean sprouts in just enough water for five minutes in a pan. Strain out the extra water and let them cool down. 

In a large bowl, mix together sprouts, chickpeas, peppers, onions and tomatoes. If you want to eat cold, then chill in the refrigerator.

Whisk together extra-virgin olive oil, lemon juice, salt and pepper. Keep aside.

Add coriander and mix with the salad.

Add the dressing on salad and toss everything well.

You may serve it chilled or at room-temperature.

This forms a perfect breakfast or an accompaniment to a lunch or dinner. Once you have the ingredients ready, it can be prepared in a jiffy.

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Apprentice Editor: Jessica Sandhu/Editor: Catherine Monkman

Photo: Priya Sachan

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