Beans, lentils & pulses · Lentils & dals

Sprouted moong (mung bean sprouts, home-style)

Whole mung beans soaked and sprouted at home for a day or two, eaten in salads, usal and chaat.

Also called: sprouted moong, moong sprouts, mung sprouts, sprouted mung beans, ankurit moong, mod aalele moog

Around the world: अंकुरित मूंग (hi)

A kind of bean sprouts

1 recipe with it

Photo: pics_pd, via Wikimedia Commons (CC0-1.0)

What it is

These are whole green moong beans soaked and left to sprout briefly until a short white tail appears. They are much smaller and firmer than shop-bought bean sprouts, which are grown long in the dark. They are eaten lightly cooked or, traditionally, raw in salads.

How it’s used

Tossed with onion, tomato, lemon and chaat masala into salad
Cooked into Maharashtrian usal and misal
Added to stir-fries and dosa toppings
Steamed for snacks

Characteristics

Taste: Fresh, mildly nutty and green.
Texture: Crunchy and juicy.
Sold as: fresh
Cooking uses: Usually eaten raw, Commonly cooked
Common in: Indian, Gujarati, South Indian

Storage

Refrigerated. Refrigerate once sprouted and use within a day or two; rinse daily. Discard if slimy or sour-smelling.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Warm, damp sprouting conditions can grow harmful bacteria; rinse often, keep chilled, and cook sprouts for young children, pregnant or older people and anyone with weak immunity.