“Healthy food is not just a commodity but a prescription for a healthy life.”
— Gurudev Sri Sri Ravi Shankar
Spring has flung the kitchen door wide open and yelled, “Dinner’s ready—bring your appetite!” And nothing answers that call quite like sprouted mung beans. They’re bright, bouncy and—bonus—your body can actually grab all their goodies.
Why Ayurveda Is Mad for Mung
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Light & sattvic: Sprouted mung is easy to digest and keeps Kapha in check while cooling an over‑eager Pitta.
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Protein with perks: Sprouting builds up amino acids, antioxidants and active enzymes.
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Fewer roadblocks: Soaking and sprouting bid farewell to phytic acid and other anti‑nutrients, meaning better nutrient absorption.
How to Sprout Like a Pro
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Soak (overnight): ½ cup whole green mung beans + plenty of water (about 5 cm above the beans).
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Morning rinse: Drain, rinse well, then tip into a clean 1 L wide‑mouthed jar.
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Cover & secure: Cheesecloth over the mouth, rubber band it, flip the jar upside‑down at a 45° angle on a dish rack. Cover with a tea towel—sprouts love the dark.
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Rinse & drain twice daily: Mid‑day and evening. Swish water in, swirl, drain, back to its towel cave.
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Watch them grow: In 24‑48 h (quicker if your kitchen is warm) you’ll see 1–2 cm white tails.
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Refrigerate: Store loosely covered so they can breathe. Use within 3–4 days for max vitality.
Let Your Palate Party On
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Raw & refreshing: Toss sprouts with diced cucumber, cherry tomatoes, coriander, lime and a crack of black pepper.
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Sautéed sattva: Quick stir‑fry in ghee with cumin, mustard seeds and tender spring veggies.
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Souped‑up: Add at the very end of cooking your dal or veggie soup for a sweet crunch.
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Breakfast boost: Fold into an omelette or sprinkle over avocado toast.
Quick Ayurvedic Tip
Add a pinch of freshly grated ginger while sprouting if you tend to feel cold—ginger keeps Agni (digestive fire) smiling.
May your beans be bouncy and your meals merry. Happy spring munching! 🌿
