Do you need to sun-dry green gram after it has sprouted? Learn when this step is necessary, such as when you plan to make a flour from it.
1 Answer
Yes, green gram should be sun-dried after sprouting to reduce moisture content, prevent mold growth, and extend its shelf life.
Detailed Explanation:
After sprouting green gram (mung beans), the moisture content is significantly increased. This high moisture level makes the sprouts susceptible to spoilage from bacteria and mold. Sun-drying is a traditional and effective method to remove this excess moisture. The process involves spreading the sprouted green gram in a thin layer on a clean surface, such as a cloth or tray, and exposing it to direct sunlight for several hours each day until the sprouts are completely dry. The duration of drying depends on the intensity of the sunlight and the ambient humidity, but it typically takes 2-3 days. Properly dried sprouts will be brittle and easily breakable. This drying process not only preserves the sprouts but also concentrates their nutrients, making them a convenient and nutritious ingredient for later use.
Pro Tip:
To ensure even drying and prevent mold growth, turn the sprouted green gram several times a day during the sun-drying process. This helps expose all sides of the sprouts to the sun and prevents clumping, which can trap moisture.