Saturday, August 17, 2013

sprouting

Sprouting is nothing but germinating seeds of legumes, peas and cereals.
Sprouting increases its nutritional value and sprouts are rich source of vitamins, minerals, amino acids, proteins and phytochemicals.


Commonly sprouted seeds are green gram dhal - moong dhal, moth beans - siru payaru, chick pea, horse gram, fenugreek.
Here we will see how to germinate seeds and make sprouts for salads and to make sundal.

I have taken siru payaru - moth beans which is slightly brown in color but smaller than green gram.


Clean the seeds for any stones or any other foreign material.

Wash two or three times.


Soak in a vessel for 8 to 10 hours. Here I soaked at 7 O' clock in the morning.

I saw the seeds are soaked well at 5 O'clock in the evening.

Completely drain the water.


There are different types of sprouting vessels available in the market. One such is 2 to three tier plastic container with net separators and a lid. Another one is a plastic or glass jar with perforated lid.

But I simply kept in the same vessel in which the seeds are soaked and closed with a lid.
The seeds should be moist and there shouldn't be any water standing in the vessel.
The sprouts in water will rot quickly.
Leave it closed overnight and keep it in room temperature.


The next day morning we get germinated seeds.


If you want to get very good and long sprouts do not refrigerate.
But rinse gently 3 to 4 times with clean water and drain completely to maintain moisture and prevent them from souring.
Take care not to break the sprouts of germinating seeds.
You can start consuming them in salads and to prepare other recipes.
If you want to stop germinating further keep in fridge.
It can be stored in fridge for 3 to 4 days.