Growing sprouts at home is a simple way to lower your food costs, increase the amount of raw food in your diet, and be assured that the sprouts you eat are safe. So I thought of adding a post on how to make sprouts at home as we are concerned about how hygienic and what conditions they are made /grown outside.
Sprouts can be made from Green whole Moong(mung) , White Peas (vatana) , green peas vatana, black masoor ,brown chana, chole and many other varieties of pulses.You can make them individually or mixed sprouts.
They can be stored for long in a zip lock bag in ur freezer/airtight container. Today I am posting masoor sprouts recipe .But same process can be followed for any other grain .
2. Next morning drain the water & wash them twice with water .
3.Strain the water and transfer them to a colander or drainer ,a kitchen utensil with holes in it used for draining water.
4.Now place masoor in a airtight container ( i use tupperware) & cover the lid of the container . Leave it in the kitchen in a warm place, overnight about 8-10 hours.
5.You can check after a day and you will see the sprouts appearing. After 1 day you will see beautiful sprouts from the masoor beans..
6. Enjoy your sprouts in salads, dal ,sprouts rice mixed sprout dhirde or masoor biryani/masoor amti .This not only adds to the flavor but is also is SUPER HEALTHY !!!!
Second method
1.Soak the masoor beans overnight. The next day, drain the water from the soaked masoor beans.
2. Wet a clean cloth or kitchen napkin with water and squeeze the excess water from it. Take this damp cloth and keep the soaked moong beans in the cloth.
3.Tighten this cloth and keep this cloth with the masoor beans in it covered in a container for 1 or 2 days.
4.After one day, you will see small sprouts and they will grow after 2 days. For longer sprouts, you can keep it for one more day.
5.These sprouted beans stay fresh in the fridge for upto 1-2 days. So you could keep them in the fridge after they have sprouted, if you don’t want to use them immediately.
Tips:
1. You could sprinkle some water on kitchen napkin if the moisture in the kitchen napkin dries up after day .
2.Always check the sprouts in a day. For the air tight container method, you could just open the container and see.
3. In case of second (cloth) method, you cannot open the cloth. But you will see the sprouts coming out from the cloth, especially if you have used a thin muslin cloth.
Health benefits of sprouts:-
1.Sprouting Seeds: The Ultimate Food A sprout possesses all of the energy, vitamins and nutrients and power that enables it to be transformed from a small seed into a strong plant. At this stage its nutritional value is at its highest for instance, sprouted seeds can contain 400% more protein than lettuce and over 3900% more beta-carotine.
Studies have also shown that broccoli and other types of sprout contain exceptionally high levels of a natural cancer fighting compound called sulforaphane (20 – 50 times more than in mature broccoli) which helps support antioxidants such as vitamin C and vitamin E.
2.Sprouted Seeds: Raw, Crisp and Delicious
3.Sprouts: Packed With NutrientsThe nutritious value of sprouts is remarkable with sprouts containing a greater concentration of vitamins, minerals, proteins, enzymes, phytochemicals, anti-oxidants, nitrosmines, trace minerals, bioflavinoids and chemo-protectants (such as sulphoraphane and isoflavone) which work against toxins, resist cell mutation and invigorate the body’s immune system than at any other point in the plant’s life – even when the plant is fully matured.
The abundant enzymes in sprouts also makes them easily digestible as their delicate cell walls easily release elemental nutrients.Sprouts are an alkalizing, living food which continue to grow and gain vitamins after being harvested, which when compared to food bought at the supermarket which begins to lose their nutrient content as soon as they are picked (and are not then consumed for weeks on end) become very attractive – especially if you are trying to add more raw food to your diet.
Sprouts can be made from Green whole Moong(mung) , White Peas (vatana) , green peas vatana, black masoor ,brown chana, chole and many other varieties of pulses.You can make them individually or mixed sprouts.
They can be stored for long in a zip lock bag in ur freezer/airtight container. Today I am posting masoor sprouts recipe .But same process can be followed for any other grain .
First method :
1.Wash and soak the black masoor for about 8 hours (overnight prefarable), in enough water till it is submerged with about 1 inch water above the masoor .
1.Wash and soak the black masoor for about 8 hours (overnight prefarable), in enough water till it is submerged with about 1 inch water above the masoor .
2. Next morning drain the water & wash them twice with water .
3.Strain the water and transfer them to a colander or drainer ,a kitchen utensil with holes in it used for draining water.
5.You can check after a day and you will see the sprouts appearing. After 1 day you will see beautiful sprouts from the masoor beans..
6. Enjoy your sprouts in salads, dal ,sprouts rice mixed sprout dhirde or masoor biryani/masoor amti .This not only adds to the flavor but is also is SUPER HEALTHY !!!!
Second method
1.Soak the masoor beans overnight. The next day, drain the water from the soaked masoor beans.
2. Wet a clean cloth or kitchen napkin with water and squeeze the excess water from it. Take this damp cloth and keep the soaked moong beans in the cloth.
3.Tighten this cloth and keep this cloth with the masoor beans in it covered in a container for 1 or 2 days.
4.After one day, you will see small sprouts and they will grow after 2 days. For longer sprouts, you can keep it for one more day.
5.These sprouted beans stay fresh in the fridge for upto 1-2 days. So you could keep them in the fridge after they have sprouted, if you don’t want to use them immediately.
Tips:
1. You could sprinkle some water on kitchen napkin if the moisture in the kitchen napkin dries up after day .
2.Always check the sprouts in a day. For the air tight container method, you could just open the container and see.
3. In case of second (cloth) method, you cannot open the cloth. But you will see the sprouts coming out from the cloth, especially if you have used a thin muslin cloth.
Health benefits of sprouts:-
1.Sprouting Seeds: The Ultimate Food A sprout possesses all of the energy, vitamins and nutrients and power that enables it to be transformed from a small seed into a strong plant. At this stage its nutritional value is at its highest for instance, sprouted seeds can contain 400% more protein than lettuce and over 3900% more beta-carotine.
Studies have also shown that broccoli and other types of sprout contain exceptionally high levels of a natural cancer fighting compound called sulforaphane (20 – 50 times more than in mature broccoli) which helps support antioxidants such as vitamin C and vitamin E.
2.Sprouted Seeds: Raw, Crisp and Delicious
3.Sprouts: Packed With NutrientsThe nutritious value of sprouts is remarkable with sprouts containing a greater concentration of vitamins, minerals, proteins, enzymes, phytochemicals, anti-oxidants, nitrosmines, trace minerals, bioflavinoids and chemo-protectants (such as sulphoraphane and isoflavone) which work against toxins, resist cell mutation and invigorate the body’s immune system than at any other point in the plant’s life – even when the plant is fully matured.
The abundant enzymes in sprouts also makes them easily digestible as their delicate cell walls easily release elemental nutrients.Sprouts are an alkalizing, living food which continue to grow and gain vitamins after being harvested, which when compared to food bought at the supermarket which begins to lose their nutrient content as soon as they are picked (and are not then consumed for weeks on end) become very attractive – especially if you are trying to add more raw food to your diet.
No comments:
Post a Comment