A few months back during our usual phone conversation, my mom-in-law told me that she is tempering the sprouted green gram for the mid-afternoon snack. She told it is very tasty and it has a lot of health benefits. She explained to me the procedure of sprouting since I was not aware of it and asked me to try it for Happy. After a week, I tried it at home and I was very much excited when I saw the sprouts. From that day I started exploring many recipes using sprouted green gram and I have a few recipes in my drafts as well. However, before sharing those recipes, I wanted to share a post for beginners like me about sprouting the green gram at home. Hence, I was delaying the recipes that I have in hand. This weekend when I sprouted the green gram, I captured the steps and I am here with the preparation steps:
Ingredients:Green Gram - 1 Cup
1. Wash and soak the green gram overnight or for 7 to 8 hours. The next day drain water and transfer the green gram to a clean wet muslin cloth or kitchen towel.
- I strained the water from the green gram completely(all most dried it) and placed it in the damp cloth. If you leave the green gram to sit in standing water they will most likely go bad.
- If you feel the sprouting takes so much time and the green gram seems to be dry, then rinse it again and drain the water. Place it again for a few more hours in the damp cloth.
- The same method can be followed for all kind of sprouts. However, time taken to sprout varies between the type of beans(channa, thattapayir, mochai etc) used.
- You can have the sprouted green gram as such without cooking. I will share other recipes soon.
Happy's Cook - Divya