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…. Easy Method in glass jar (Spaghetti Sauce Square Jar)
Use a big enough glass jar preferably square shaped so that it can be rested on its side.
- Soak 1/2 cup of dried daal/beans/lentils overnight with enough water to cover and about 1 in. above the lentils, in a square glass jar.
- 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.
Use as is or in salads or in pulav or 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.
Also Sprout Mustard seeds, Fenugreek seeds, Broccoli seeds, micro greens etc.
Subscribe below to get the latest news about upcoming online and in-person workshops and the latest recipes.