Because sprouting involves warm, moist conditions over an extended period, it’s worth being a little more careful with home-sprouted beans than you might be with other fresh produce. Always use clean utensils and containers, rinse the beans thoroughly at each stage, and if the sprouts ever develop a sour or off smell, look slimy, or show any signs of mould, it’s best to discard the whole batch rather than risk it. Cooking sprouts briefly, rather than eating them completely raw, is generally considered the safer option for anyone with a more sensitive digestive system, particularly for chana sprouts which tend to be a bit heavier to digest raw compared to moong.
Once you’ve made a batch or two at home, going back to the pre-packaged versions starts to feel a little pointless; homemade sprouts cost a fraction of the price, taste noticeably fresher, and really only ask for an overnight soak and a bit of patience in return.
