Materials: 1/2 cup whole mung beans, several sturdy paper towels, twine, a fine sieve, a pot with a lid (the beans will expand to about 3 times during the sprouting process so choose pot size accordingly).

Step 1. Sort through the beans and pick out any small stones or other foreign material.

Step 2. Place the beans in the sieve and rinse thoroughly.

Step 3. Soak the beans in warm water for 8-10 hours, then drain thoroughly.

Step 4. Place the drained beans in the center of a couple of the paper towels.

Step 5. Lift up the edges and tie together with twine.

Step 6. Place the wrapped beans in the pot and cover.

Step 7. Place the pot in a warm dark spot for 24 hours.

Step 8. Check the sprouts after 24 hours. If you want them longer, place the beans in the sieve and gently rinse them, then repeat steps 4 through 7.

Note: For ayurvedic cooking, sprouts about an inch long are best. When the sprouts are rinsed before cooking, most of the green skins wash away. It's fine if a few are left behind.