Jars of Mung Bean Sprouts for Lunches, Navarathri Sundals and Snacks
Mung beans are soaking in jars – the sprouts will grow within 24 hours and will be perfect for lunches this week. They are also perfect amounts for snacks, cooking and for making sundals for festival Naivedyam and Prasadam.
In each jar just put enough beans to cover the bottom of the jar. Cover the beans with plenty of warm water, soak the mung beans overnight, and then drain off most of the water. You want to leave them a little damp. Prop the lids of the jars over the top, leaving just a little gap. Rinse morning and night until the sprouts are of the length that you prefer, then screw the lid on and pop into the fridge.
If I am making larger amounts, use larger containers, of course.
This is cross posted with our sister site, A Life Time of Cooking. It appears here as part of the Hints and How To’s series.