How to make sprouts at home
Sprouts are rich in energy, vitamins, minerals, amino.acids, proteins, and phytochemicals. I am sure that many of my readers are experts in sprouting pulses at home. This post is for those few who are new to the kitchen and just learning these things 🙂 It’s really very simple to make sprouts at home and it would be much more economical and hygienic to
make your own sprouts, rather than buying the packed ones from the supermarkets. You can use green gram, Bengal gram, chickpeas, horse gram, moth beans or any pulse of your choice. Sprouted pulse stays fresh in the refrigerator for atleast 3-4 days. You can use it in salads, stir fries, cutlets, as a filling for rolls and more more dishes..
Ingredients:
- Pulse of your choice 1/2 cup
Method:
- Wash the pulse thoroughly and soak it in clean water for atleast 6-8 hours or overnight.
- Drain the water and transfer the pulse onto a moist muslin cloth or cheese cloth.
- Place the cloth in a container and keep it aside undisturbed for 12 hours or more depending the weather conditions of your place. Mine sprouted in 12 hours.
- Store in airtight container in the refrigerator and use it in salads or stir fries.
