Sprouts are believed to be highly nutritious and rich in enzymes which promote good health. Sprouted green gram can be eaten in its raw form, cooked or ground into flour. My aunty (periamma) used to make these sprouts very often. She thoroughly wash green grams and soak it for overnight. Then she will tie it in a clean cotton cloth and hang it in the kitchen. She used to have it raw instead of cooked one. She always ask me to try this, initially I hesitated but I started liking it slowly. I have to thank her for introducing me this nutrition packed sprouts. Due to weather conditions here in North America I was not sure how we can make sprouts at home. One of my friends suggested to make use of our Indian made hot pack and it worked well. So thought of sharing with you all here as a separate post in my blog.
- 1 cup – Whole green gram / pachapayaru / moong dhal
- Wash and soak green gram in water for overnight or upto 8 hrs.
- Drain water completely and tie them in a clean damp cotton cloth or paper towel.
- Place it in a warm place for about 8hrs or overnight or until it sprouts well. I used hot pack covered with lid and kept it untouched for 8hrs.
- After 8 hrs I saw my green grams are beautifully sprouted. I used my sprouted green grams for making salad and you can also use this sprouts for making dosai, variety rice etc.
- Quality of green gram is very important for making quality sprouts.
- Thoroughly wash green gram for more than two times before sprouting.
- Keep the green gram untouched after placed it in the hot pack.
- After sprouting, use it immediately or keep it in the airtight box in the refrigerator for 2 days or keep it in the freezer for later use.