Mung Bean Sprouts Salad

Making mung bean sprouts at home isn’t rocket science. I recently learned it from my mother.

Somehow I always thought that making mung bean sprouts at home would be tricky. There must be a thousand do’s and dont’s. But my mother recently taught me how to make them. And it’s actually super simple. There are only a few easy steps involved. The only thing you need is time and patience.

Where to find mung beans in Germany?

Mung beans are available at most Indian and Asian stores. They are green in color and small oblong shaped balls. It is basically mung daal, which still has the cover on, and not split into halves.

How to make mung bean sprouts at home?

Follow these three simple steps and you will be able to make your own sprouts at home.

Step 1: Wash your mung beans until the water that runs out of it is clear. Then leave it to soak in room temperature water for at least 5 hours or overnight.

Step 2: Drain the excess water then prepare a wide plate/tray with 2 sheets of kitchen towel on the bottom. Spread your mung beans all over the kitchen towel, in a single layer. If your plate is small, use 2 separate plates/trays. Cover with 2 more sheets of kitchen towel. Spray/sprinkle some water over the top layers of kitchen towel just to make it moist. Cover with another plate/tray.

Step:3 Place it into a darker and warmer place. A switched off oven or microwave is a perfect spot. Leave it there for up to 48hours (until you see most of the mung beans sprouting).*

*Note: The time for sprouting will depend upon the weather conditions. On warm and moist days, it takes only 24 hours to sprouts. On colder days, it could take up to 48 hours.

Once you have the sprouts, you can store these in the fridge in an air tight container for up to 2 days.

Ingredients at a glance

Mung bean sprouts salad

A delicious salad to have for breakfast or as a light lunch.
Prep Time 5 minutes
Cook Time 5 minutes
Course Breakfast, Side Dish, Snack
Cuisine Indian
Servings 4


  • 1 tsp olive oil
  • 1-2 pieces green chili
  • ½ tsp cumin seeds
  • 1 small onion
  • 1 medium tomato
  • ¼ tsp black salt
  • 100 grams 1 cup mung bean sprouts (see instructions to make mung beans above)
  • a handful chopped coriander
  • juice of half lime


  • Thinly slice the green chili. Finely dice the onion and tomato.
  • Heat a skillet on medium high heat and add the oil. Once hot, add the cumin seeds and green chili. Saute for a minute.
  • Add the onion and tomato and saute for another minute.
  • Add black salt and mix well.
  • Add the mung bean sprouts and toss until well combined. Switch off heat.
  • Garnish with chopped coriander and lime juice.


For breakfast: my husband loves a crispy, sunny side up egg on top of this salad.
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