How to – Sprout Moong Dal
Sprouting is a very fascinating process where a pantry item like a lentil or bean can be transformed into a growing plant right in your kitchen. It’s like magic to say the least. Dried lentils can grow sprouts just by soaking in water which is very rich in Vitamin C.
I have been sprouting all kinds of lentils for a long time now. Hot summer weather aids in fast sprouting than colder months. Great way to incorporate the sprouted beans or lentils into a healthy and colorful protein rich salad. Although I prefer to slightly steam the sprouts and use it in various foods. Sometimes raw sprouts can have bacterial growth if not properly handled and cause infections. It is important to check the lentils or beans from time to time and rinse under running water to inhibit any bacterial growth.
Yields 2 cups
8 hours or more
- 2 cups whole green moong dal
Rinse and soak moong dal for 6-8 hours.
Drain the water. Transfer the dal to a cheesecloth lined colander. Make sure the cheesecloth is damp.
Place the colander on a plate (to catch any excess water) and keep in a warm place for another 6-8 hours. I keep mine inside the oven.
If the weather is warm the dal would have sprouted in 8 hours. If it hasn’t for any reason, (cold weather can delay the process) rinse the dal under running water again and place in a warm place for an additional 8 hours.
Use the sprouted dal as a salad or as a filling for gol guppa/fried, crisp puris or any dish of your choice.
If you don’t use the sprouts right away, keep refrigerated and use within 2-3 days.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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