Beans and pulses are among the Future Fifty Foods campaign for a healthier planet. Mung beans can be harvested after two months of sowing, which makes it an ideal fit to grow between rice and wheat production. Being a legume crop, mung beans are associated with nitrogen fixing bacteria thus improves the soil fertility and lowers the need for nitrogen fertilizers and increases the yields and quality of subsequent harvesting (https://avrdc.org/mungbean-legume-potential/. This makes it an eco-friendly and a sustainable crop. Mung beans crop not only keep our soil healthy but also dried mung beans are very nutritious with a great balance of carbohydrate, protein and dietary fiber and dormant energy source. When sprouted, the energy source is awakened and makes a high-quality protein and high energy food. Per Ayurveda texts (Traditional alternative medicine practice in India) mung beans are light, easily digestible, detoxifying and can be used by all body types. Sprouted mung beans are easy to grow at home.
Sprouting Mung Beans at home: Rinse mung beans well in a colander to get rid of as many pesticides and foreign materials as possible. In a bowl, soak the mung beans with clean water overnight. Rinse in the morning again and drain water. Cover mung beans with a kitchen towel and let it sprout for 48 hours. Sprouting depends on the home temperature so it may vary a little bit. Once you see small sprouts starting to grow, you can refrigerate in a glass container to be used when you need to use it. Try our delicious and nutritious Sprouted Mung Bean Salad for a healthier body and healthier planet.