The secret of growing nice, fat mung beans sprouts can be boiled down to:

1. They need to be grown in the dark (this keeps them tender).

2. They need to be grown under pressure with a weight on top of them, like a heavy book or

a brick or a can of tomatoes (this makes them fatter).

Here are the steps.

  1. Soak your mung beans for about 12 hours in cold water. Then drain the water away and rinse them with fresh, cold water.
  2. Put the beans in your sprouter (or a stainless-steel container with drainage holes).
  3. If using a container, place a rack inside it so that air circulates and any water drains away from the beans.
  4. Put a ceramic plate on top of the beans so that the plate presses down on them (no weight at this point).
  5. Put a cover over the sprouter or container to prevent light reaching the beans.
  6. Twice a day (morning and evening) remove the cover and plate. Then rinse the beans/sprouts under cold running water for a few minutes. Allow the water to drain away, then replace the plate and cover.
  7. On the third day place a weight on top of the plate and keep covered.
  8. Continue rinsing twice a day (remove the plate, weight and cover prior to rinsing, them put them back after rinsing).
  9. The sprouts should be ready in about five days

We’d love to know how your mung sprouts turn out, post a picture online and tag #sproutladyrita. Or leave a comment below. Happy Sprouting!

Source: Growing Mung and Adzuki Beans Taken from The Sprouting Book By Ann Wigmore Avery Publishing Group, Inc., 1986 Pp. 48 - 49