Beans, pulses, chana etc are very commonly used in the Indian cooking. These are very healthy ingredients. And the health quotient increases if the same are sprouted. Sprouting takes considerable time but sprouts are very nutritious and healthy. Sprouts can be used in a number of ways as there are a number of sprout recipes.
One can make sprouts using any beans such as moth beans, mung beans, etc. Bean sprouts can be used to prepare salads, tikki, chilla, etc. In this sprouts recipe, I have shown how to sprout matki i.e. moth bean sprouts.
Sprouts benefits are plenty, therefore sprouts are used in many ways. Sprouts salad is a common way of adding sprouts in your diet. Other than this there could be a number of sprouts recipes. You can make mung beans or kala chana or Kabuli chana. Here I am using moth beans.
Well, there are different ways of making sprouts. I remember my mother would always hang soaked mung beans or moth beans in a wet muslin cloth. And after a day or so we would see the sprouts poking out. I have used a jar for making sprout. I have one jar dedicated to making spouts.
Moth bean sprouts can be used to make sprouts chila.
1.This recipe makes 2 cups of sprouts.
2.In a jar put ½ cup of moth beans. Add 2 cups of water and leave the moth beans to soak for 8-10 hours. Pack it with a muslin cloth securing with elastic bands.
3.After being soaked the moth beans double in size.
4.After 10 hours remove the water. And rinse the moth beans with fresh water. There is no need to remove the muslin cloth. The whole step can be done without changing the set up.
5.Leave for 24 hours. If the muslin cloth dries up, make it wet.
6.After 24 hours replace the water. By now you will be able to see the sprouts.
8.Leave it for another 12 hours.
9.Now you can see 1-1.5 inch long sprouts. Remove the water entirely.
10.Ready to use!
PREP TIME 10 minutes + 36 hours rest time
COOK TIME 0 minutes
TOTAL TIME 10 minutes + 36 hours passive time
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