Sprouts are considered as the most enzyme-rich food on the earth. Sprouting is a process of soaking, draining and rinsing at interval till the seed germinate. You can sprout any whole gram but small one like green gram, horse gram, chick peas and black gram needs little effort and time. As sprouts are rich in digestive enzymes, they are easy to digest. They also have proteins and minerals. They are good source of B vitamins. Usually at home, after soaking it is tied in a clean muslin cloth. Water is sprayed in between, till germination. I use a casserole (hot pack) to sprout green gram.
Sprouted green gram is useful as green salad.
Time: approximately 20 hours
- Clean and wash 200 grams of green gram (pachai payaru); soak it in 4 cups of water; keep it for 8 hours.
- Now wash once more and drain the water in a filter; put it in a casserole close and keep.
- Once in 2 hours sprinkle handful of water; toss slightly and close; within 10 to 12 hours sprouted dal will be ready.
- Keep it in refrigerator and use.
- The germinated sprout should be 1/4 to 1/2 inch length; at this state only you get more vitamins.
- If you sprout more than this, taste won’t be good.