Method of Sprouting Pulses/ Beans/ Seeds : Sprouting is a natural process by which the seeds germinate and put out shoots, every vegetable becomes a sprout at some point in its journey from seed to bloom … However, only some seeds, form sprout that are edible and palatable ... Sprouting of any beans is very easy if the method is followed properly ... The health benefits of sprouts include improved digestion of both carbohydrates and proteins … do try including them into your diet …
** Sprouting of any beans is very easy if the method is followed properly. Sprouted beans can be used both with and without skin. Removing of skin though is at times a tedious work, the taste I must say compensates for it. Many a dried beans are sprouted in similar manner like kulith, matki, chana, val, whole green gram, masoor, katpadi bee etc.
** Sprouting is as I mentioned on title a natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth. Every vegetable becomes a sprout at some point in its journey from seed to bloom. Only some seeds, however, form sprouts that are edible and palatable.
** Sprouting (kirlailele as known in Konkani) also known as germination is a common practice used to improve the digestibility and nutritional value of seeds, grains, nuts, or legumes. It involves soaking the food for up to 24 hours and then draining and rinsing repeatedly over several days. Some taste great prepared into curry, while some into upkari/ baji and can be added on to salads etc.
** The health benefits of sprouts include improved digestion of both carbohydrates and proteins. Germination stimulates the release of enzymes to pre-digest starch, which may aid in gut health and reduce intestinal gas. However being high in proteins and fiber at times may be difficult to digest for some people and may cause flatulence (gas issues), so do be careful.
** Though most sprouts are safe to eat, it may not be suitable for some with food borne illness. Do watch out for any uneasiness or any other allergy if any while consuming and stay away if not suitable. It is best to eat sprouts anytime from breakfast to noon because of how these complex foods can provide you with a ton of energy that can fuel you for an entire day.
** Consumed at night, sprouts might end up making one restless because you'd still be digesting the sprouts as you sleep. Again, avoid consuming sprouts every day and do make variations by consuming different ones to ensure that you are getting variety of nutrients, proteins etc. You can take in more information from net sources as there is plenty of info there.
** Sprouting of any beans is very easy and anyone can try them in their own home though these days there are available in markets. Many recipes can be prepared and relished using sprouts both with the skin on or without. I have included and will be including plenty of recipes using sprouts, be it as in curry, bhaji, dosa, idly, vada, salads etc. just check it out.
** Coming to using sprouts without skin, well that’s a little bit of tedious task, mostly followed with green moong and larger beans like val, bagado etc. Sprouting method for all beans are the same without variation, while some larger sprouted beans skin can be easily removed, smaller ones need to be soaked in water to loses outer skin which floats and is then removed.
** Beans like green moong (green gram), matki (moth beans), kulith (horse gram), chana (bengal gram), methi (fenugreek seeds), nachani (finger millet), val and many more can be easily sprouted at home. We GSB Konkani Saraswats sprout green gram/ moong the most and the gashi/ curry prepared after removal of the outer skin is used in many auspicious occasions and functions.
** I am sharing step by step picture collage of sprouting method of moong/ green gram below for easy understanding of the sprouting method. Please read through carefully and follow the procedure, again if still unable to under certain procedure you can always checkout any You Tube or drop in a query to me in comment section and I will get back as soon as possible.
** Having said that I must mention again that “Method of Sprouting” is same for all pulses, so I will be sharing pictures of other beans as and when I prepare by editing the same here to avoid repeating the procedure again at all places. This is a common site for all the pulses sprouted, so just save this one for further use or share with anybody who wants the same.
** For sprouting of Moong/ Green Gram Bean or any other pulses :
Wash moong/ green gram properly say about 2-3 times and then soak in plenty of water covered for 6-8 hours or overnight. Drain off the water after soaking period and once again rinse under running water and put it in colander for all excess water to be drained completely.
** Now there are 2 methods of continuing to sprout the beans …..
** One method is adding the beans that are properly drained into a muslin cloth, tying it loosely like a bundle leaving some space and hanging this to a hook allowing to germinate for a day or more if necessary. Maximum 2 days is what I feel is best. This method is the traditional old method, which I followed until two decades back.
** The second and easier is the method which I follow now, I just allow it to rest covered in the stainless steel fine sieved colander for about a day and you will see the sprouts escaping from the holes in the sieve at the bottom. Now just invert it on a plate and tap it and they will all fall of easily, put it in an stainless steel box and leave it aside.
** The box should be large enough for the moong to have space to sprout well. It is best if you fill the tiny sprouted moong half full into the box leaving half empty spacem so that there is enough place for aeration for the moong to sprout well. so keep that point in mind. Keep checking, till desired sprout length is obtained after which you can store it in fridge.
** The length of the sprouts increases rapidly once the germination procedure has begun, so you should be careful, though once you keep it in fridge the same is curtailed. If proper hygiene and method is followed the sprouts remain good in fridge for almost a week and can be used as and when required, which is what I follow, I always have them ready.
** As mentioned before, these sprouts are now ready to be used for salad, tikkies, pani poori, dry bhaji, fritters, vada, ambado, chettambado etc. even some pulses can be prepared into curries without removing the skin. The sprouts can also be sun-dried on a clean cloth and then finely powdered and the flour can be used in preparing various dishes.
** About removing the outer skin of the Sprouts :
This is usually not followed by many communities as the skin too contains a lot of protein and minerals and discarding them means a wastage. They are directly used into preparation of curries etc. by most of the people or at the most only large sized beans/ pulses like val, bagado, red bean etc are used without the outer skin, so its entirely individual choice.
** However, the most famous delicacy “Mooga Gashi/ Green Gram Curry” from GSB Konkani Saraswat Cuisine is widely known for its taste and auspicious usage and it is used without skin. Definitely a bit of tedious task until one learns a few tricks, nevertheless one of the tastiest curry prepared during Ganesha Chaturthi and other auspicious days.
** Here I must mention that this curry is used almost on all occasion like festivals or on 12-13 th death day and death anniversaries of departed souls. Moong/ Green Gram is considered shuddha/ auspicious, the very reason why its used on both occasions to remove evil spells if any and to bring in prosperity into homes, well there may be more reasons too.
** Coming to removing skins of the sprouts, it is a bit of tedious work. Just soak the sprouts in a large vessel and add plenty of water to it. Stir well with hands and leave aside for some time the loosened skin will float on top. Gently remove those that are floating on top, check to see that there are none sprouts in it and discard the skin.
** However, I repeat, this is possible only with some grain, a few other larger ones will have to be removed each one at a time, which is more time consuming. So be prepared to have enough time while preparing such curry/ dishes. Having said that you can boil them in water and remove that which arises on top and use the rest as it is too.
** During olden days the removed skin was never discarded, they were fed to cows that were a part of the family. I guess it was age-old method of feeding them also with good proteins as the skin does have them in plenty. In fact, the practice of placing cooked food first before home deity, then feeding cows and crows before family is being followed to date.
** Whichever method you use, with or without skins, do include sprouts in preparation of curries, salad etc. as they are very good for health, high in nutrition, protein etc. I have included plenty of pictures of “Method of Sprouting Moong” for reference, while I will be adding on the others as and when I prepare them, do try them out and enjoy with your family and friends.
** Give below are different types of sprouts added on as and when prepared, the method remains the same as of above. Many recipes using different types of sprouts are included in my Blog, you can use search option for the same or the common link shared below through will you will find them all, do try them out and give me a feedback if possible. Thank You ….
** The above picture is of “Sprouted Moth beans/ small size bagado/ matki”. Ambat is prepared with bagado by GSB Konkani Saraswat's, while the Maharashtrian Misal/ Usal is famous with this beans. All recipes are included in my Blog here and you can use search option for the same.
** The Above is of “Sprouted Katpadi Bee also known as Bagado/ Bagade or Brown beans”. Katpadi is the name of place in Karnataka where these beans are famous for. These are almost similar in composition of black eyed bean/ alsande bee. Ambat/ Koddel is prepared with these beans after sprouting and removing the skin in GSB Konkani Saraswat's Cuisine, that tastes awesome served with red boiled rice, recipe is shared in blog.
** The Above is of “Sprouted Kulith/ Horse Gram” a pulse that is select fully used by people, not sure why. Largely used in southern parts of India and more so in GSB Konkani Saraswat's Cuisine, in preparation of koddel etc. Do check out on recipes.
** The Above is of “Sprouted Masoor/ Whole Red Lentil”. I must admit here that it needs to be sprouted a little bit more, however due to lack of time, I had to use it right away. However do not worry, it does sprout well like the other pulses shared.
** The Above is of “Sprouted Methi/ Fenugreek Seeds” one of the most healthiest that is used mostly by diabetic patients. The sprouts if continued to germinate grows into small plants too and if planted will reach into a feet long plants that’s widely used as fenugreek leaves in plenty of dishes. You can also sundry these sprouts, powder them and use the same in chapatti dough, laddoos, biscuits or simply add them to milk/ butter milk and consume.
** More sprouts will be added on here ….
** For recipes that include “Sprouts”, please follow the common link shared below ….
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