Sprouted moong refers to whole moong beans, which have been sprouted.
In order to sprout the moong, first it has to be sorted to remove stones, washed, and then soaked in water for 6-8 hours. Wash the moong again and drain the Water. Subsequently, hang the soaked moong in a moist cloth for 10-12 hours (depending on the climate) or till you see the sprouts coming out of the muslin cloth. You may sprinkle water frequently if the cloth becomes dry. When the bean sprouts have developed short shoots, they are ready to eat.
Sprouts are living foods. Even after you harvest your sprouts and refrigerate them, they will continue to grow slowly and their vitamin content will actually increase. This makes them a healthy addition to your diet. Moreover, the slightly crunchy texture and sweet flavour of moong sprouts also adds to the taste of dishes you use them in, from salads to dosas.
How to select
• Because bean sprouts have become a common ingredient, many grocery stores stock them, but it is always more hygienic to prepare at home.
• If buying readymade, look for plump, crisp specimens that are not slimy, limp, or stringy.
• Also, look for sprouts with shoots that are still short and stored in refrigerated conditions. Longer sprouts tend to get more woody and bitter.
• Exposing the sprouts to sunlight will cause them to start photosynthesizing, which will make them pale green.
• Sprouted moong can be used to make a very refreshing and healthy salad. The bean, when sprouted, turns out to be sweeter and this combo goes well with cucumbers, lemon and green chillies.
• It can be used to make famous Maharashtrian dishes like usal and the bhaji for misal pav.
• Sprouted moong can also be used in a variety of other subzis and curries, as well as in rice dishes, upma, etc., just as other vegetables are used.
• A batter of sprouted moong along with minimal spices can be used to make dosa or uttapa.
• The sprouts can be made into a stir-fry with other veggies, and ingredients like garlic, ginger and spring onions.
• Uncooked moong sprouts are used as a filling for Vietnamese spring rolls, as well as a garnish.
• In Korea, slightly cooked moong sprouts are often served as a side dish. They are blanched by placing in boiling water for less than a minute, immediately cooled down in cold water, and mixed with sesame oil, garlic, salt, and often other ingredients.
How to store
• Use the sprouts within two days, and make sure to rinse them before use.
• Sprouts are a common source of bacterial contamination, so get into the habit of rinsing any type of sprouts before eating them.
• Moong sprouts have a greater concentration of vitamins, minerals, proteins and enzymes than plain whole beans.
• Sprouts are organic and can be grown anytime anywhere.
• Sprouts are easily digestible. Abundant enzymes make them easy to digest.