Sprouted Mung Beans = Mung Bean Sprouts?

I am making an Indian recipe (bisi bela) that calls for spouted mung beans. I started sprouting some dried beans a few days ago; they have already have a little root popping out, and have softened up quite a bit, but are definitely more bean than sprout. Should I use these in the recipe, or purchase the fully sprouted 2-3" beans from the store?

  • 1188 views
  • 5 Comments

5 Comments

Review our Code of Conduct
Don't send me emails about new comments
prettyPeas
prettyPeas March 27, 2011

They should definitely be more bean than sprout--usually 1 day is good for sprouting--you don't want to see much sprout.

Review our Code of Conduct
Don't send me emails about new comments
Jennifer Ann
Jennifer Ann March 27, 2011

Thank you! I will cook them up tonight.

Review our Code of Conduct
Don't send me emails about new comments
susan g
susan g March 27, 2011

What I see in cookbooks is that in Indian cooking the sprout is just what you describe, not the long-legged commercial ones.

Review our Code of Conduct
Don't send me emails about new comments
Panfusine
Panfusine March 28, 2011

I think step 2 of this recipe would give you the sprouted mung beans.
http://www.food52.com/recipes...

Review our Code of Conduct
Don't send me emails about new comments
Anitalectric
Anitalectric March 28, 2011

Mung bean sprouts and sprouted mung beans are two totally different things.

Mung bean sprouts are easy to find and are the white, crunchy bean sprouts that you find in many Asian stir fries. They are long and skinny.

Sprouted mung beans are small, oval-shaped beans of a pretty green color that are showing a little bit of white around the middle and might even have some of the sprout sticking out.

They are both delicious!

Review our Code of Conduct
Don't send me emails about new comments
Showing 5 out of 5 Comments Back to top
Recommended by Food52