Soaking softens the outer covering of the pulses. They absorb water and swell up.
After 12 hours, drain the water and transfer soaked green gram (moong) to a strainer.
Place the strainer on a bowl such that the size of the bowl is smaller than the strainer. By doing this, part of the strainer is exposed to air and there is proper air circulation.
Cover the strainer and Keep aside for 20 to 24 hours.
After 24 hours, the moong beans have produced tiny white tail like structure.