A variety of techniques are used for sprouting mung beans. A common technique for home growers is sprouting the beans in a jar, with a fine mesh or muslin cloth tied over the top with a rubber band or string. Fresh water is then poured into the jar three to four times a day; the jars are then upturned and left to drain. The precise growing technique to use depends on the amount that one wants to collect. The main principles are: selecting good seed, ensuring that light reaches the seeds, and also ensuring they receive enough humidity while avoiding waterlogging.
In Indian cuisine, especially in Maharashtrian cuisine, Usal is a spicy dish that balances the heat of curry with either moong beans or sprouts.
Japan
In Japanese cuisine, moyashi in a strict sense refers to the mung bean sprout. They are a common ingredient in many Japanese dishes such as stir-fries and soups.
Korea
In Korean cuisine, sukjunamul refers to both the mung bean sprouts themselves and the namul made from mung bean sprouts. Mung bean sprouts are not as common an ingredient as soybean sprouts in Korean cuisine, but they are used in bibimbap, in the fillings of dumplings and in sundae. The name sukjunamul is a compound of Sukju and namul, of which the former derived from the name of Sin Sukju, one of the prominent Joseon scholars. Sin Sukju betrayed his colleagues and favoured the King's uncle as a claimant to the throne. People regarded Sin Sukju's move as unethical and immoral, and so gave his name to mung bean sprouts, which tend to go bad and spoil very easily.
Nepal
In Nepalese cuisine, kwati, a soup of nine types of sprouted beans, is especially prepared in a festival of Janai Purnima which normally falls in the month of August. Kwati is prepared by frying and mixing onion, garlic, ginger, potatoes, spices and bean sprouts, including mung bean sprouts. A lot of variation exists from house to house but is basically about making the kwati. It is considered to be a nutritious food in Nepal. Kwati is normally eaten with rice. Sometimes meat is also added to spice up the kwati.
Thailand
In Thai cuisine, mung bean sprouts are usually eaten in soups and stir-fried dishes. In pad thai they are often added to the pan for one quick stir before serving and in soups such as nam ngiao they are sprinkled on top of the dish.
Indonesia
Mung bean sprouts are used widely in Indonesian Cuisine. Mung bean sprouts usually accompany soup dishes such as rawon, mie celor, or soto; mixed in Indonesian vegetable salads such as pecel, karedok, or gado-gado; and stir fried like in tauge goreng
