Soak the whole mung overnight in water.

Rinse and pat dry the mung on a kitchen towel.

Preheat oven to 425 F

Add all the ingredients in a mixing bowl and mix well.

Spread the mung either on the baking tray or I used a air bake pizza pan with holes in it. Make sure the mung is spread in a single layer so that it can be evenly roasted. Or else you will see some sprouts that are not roasted and still uncooked.

Roast the mung for about 20-30 minutes in the oven (depending on the oven). After about 20 minutes keep a close watch on the mung. If you start to see the mung turning black, it's burnt. You will see a change in color and as long as it is turning dark it's ok.

Once roasted, allow the mung to cool. A this point you can add your flavors like brown sugar, chilli powder & black pepper, chaat masala. Once cool store in an airtight container for up to two weeks.