I scoured my Indian cookbooks, searched the Internet, and picked my friend's brain on how to sprout beans. It seemed easy enough, but some of the instructions were pretty labor intensive and involved expensive gadgets and special beans. My head was hurting from information overload.
My friend's sprouting instructions could not have been easier. She soaks the beans, drains them, and then sticks them in the fridge. That's all! None of this "rinse 6 times a day and put them in a sprouting rack" business.
I procured some dried organic mung beans and lentils from a nearby health food store. I chose not to buy the beans marketed as "sprouting beans" because they were about 3 times as much as the organic beans. I also chose not to buy the $30 sprouting rack.
Here is how to sprout beans, wildtomato style:
- Soak 1/2 cup of dried beans in water for 24 hours. This yields around 3 cups of sprouts.
- Drain the beans and rinse them.
- Put the beans into a bowl and cover with a towel. Place in a cool, dark place.
- Once a day, rinse and drain the beans with water.
- When the bean sprouts are 1/4-inch long, you're done! Stick them in the fridge if you are not going to use them right away.
Mung bean sprouts are the type of bean sprouts found in Chinese food. These sprouts tasted miles better than those tasteless, limp things I get at restaurants or buy at the store.
These are my green lentil sprouts. Aren't they pretty?