Sprouting moong increases vitamin C content from near zero to significant levels, improves protein digestibility, reduces phytic acid, and begins breaking down complex starches. The process takes 24 to 48 hours. Soak overnight, drain, and allow to sprout at room temperature, rinsing twice daily.
A simple sprouted moong salad combines sprouts with finely diced onion, tomato, cucumber, coriander, and green chilli dressed with lemon juice, chaat masala, and salt. Adding a tablespoon of roasted peanuts or pomegranate seeds improves both texture and nutrition. This salad provides approximately 10 grams of protein in a 200-gram serving.