Sprouts are the highest in anti-oxidants, similar to berries and many other fruits and vegetables. They are a powerhouse of nutrients and pack a sizable amount of proteins as well. Whole beans and lentils are very easy to sprout and add a wonderful variety to any meal. They can be lightly blanched, cooked, ground up for flour/dough, add a crunch to salads and are very versatile as they are very neutral in flavor.
Sprouting in a Glass Jar:
Use a large glass jar that is square shaped so that it can be rested on its side.
1/2 cup of dried daal, beans, lentils, mustard seeds, fenugreek seeds, broccoli seeds, etc.
- In a square glass jar, soak 1/2 cup of dried daal/beans/lentils overnight with enough water to cover about 1 inch above the lentils.
- Next morning, tie a cloth or mesh over the mouth of the glass jar and drain all the water out.
- Once a day, add a little water to the jar and rinse it out thoroughly. Discard the water. Set the jar on its side (not upright) on your countertop.
- In 48 hrs. you should see a lot of sprouts.
- Keep for longer to get longer/bigger sprouts. Rinse with water daily.
- Once sprouts are formed well, add the lid to the jar and keep in refrigerator for up to a week.
Eat as is, or add to salads, pula. You can also make daals, or make Adai/Pesarattu etc.
Make with different beans/lentils every 2-3 days so that you have a steady supply of sprouts everyday.