Sowing &  Growing

Take approximately a quarter to half a cup of mung beans, rinse them thoroughly under cold water to eliminate any dust, and allow them to drain well. Place the seeds in a clean bowl, covering them with cold water, and let them soak for 12 hours at room temperature, away from direct sunlight. After this period, drain the seeds, rinse them thoroughly under cold water, and ensure proper drainage to prevent rotting. Spread the well-drained seeds evenly in a clean container, maintaining room temperature and avoiding direct sunlight. Ensure good air circulation by avoiding closed cupboards, as sprouts require it for healthy growth. Every 8-12 hours, rinse the seeds thoroughly with clean lukewarm water and ensure proper drainage. Repeat this process for the next 3-5 days or until the sprouts reach a length of about 3-7 cm. Always prioritize thorough rinsing and draining.

Once the bean sprouts reach the desired length, usually determined by taste preferences, rinse them thoroughly and drain well, repeating several times. Sprouts are best consumed fresh, but they can be stored in the fridge for 4-5 days in a polythene bag or a sealed container. Avoid storing soggy wet sprouts, and let them dry for 6-8 hours at room temperature before refrigerating.

Maintain cleanliness throughout the sprouting process, using clean seeds specifically selected for sprouting. Ensure containers and sprouting vessels are sterile and washed thoroughly between each crop, sterilizing them when necessary. Poor rinsing and draining practices will lead to a subpar crop, so use ample clean water during rinsing and ensure thorough drainage to prevent seeds from sitting in a pool of water and rotting.