Sprouting Mungo Beans or Alfalfa Seeds

• 1/4 c. Mungo beans or 1/4 c. alfalfa seeds
• 1 c. water

Sort beans for foreign particles and wash well. Soak in water for 4 – 8 hours. Prepare an empty container such milk or juice half gallon container, plastic, or aluminum loaf pan. Punch holes about an inch apart in the bottom. A colander may be used. Line with wet cloth, gauze or paper towel. Put soaked beans in container. Place a piece of wet dish cloth, newspaper or paper towel on top. Set in a warm place. Rinse the beans by pouring tap water over it. Repeat this process 4 – 5 times a day. Sprouts will be matured about 4 days. Wash by separating the green shells from the sprouts. If alfalfa seeds are used, after soaking seeds, pour them in a colander lined with 2 sheets of paper hand towel. Pour water two times a day, and continue for 4 days. Alfalfa sprouts can be served in place of lettuce in pastrami or tuna sandwich.