I have been sprouting lentils lately and experimented with different legumes, mung beans, brown lentils,chickpeas field beans even quinoa. Sprouted legumes are a good way to get protein in your meal espec,ially if you are a vegetarian.
Day 1, soak handfuls of each these separately after rinsing them.
Black Chickpeas, Green Mung Beans and Quinoa
Day 2 after soaking overnight,all plumped up.
Day 3, rinse, drain out the water, put it in a glass jar or covered container, keep in the oven or dark spot, at room temperature as you can see the Quinoa started sprouting quickly.
Day 5, All sprouted and ready to eat.
Just 3 steps, Soak, Rinse, Drain and wait for it to sprout!!!
Day 1, soak handfuls of each these separately after rinsing them.
Black Chickpeas, Green Mung Beans and Quinoa
Day 2 after soaking overnight,all plumped up.
Day 3, rinse, drain out the water, put it in a glass jar or covered container, keep in the oven or dark spot, at room temperature as you can see the Quinoa started sprouting quickly.
Day 4, the mung beans took the longest to sprout. Just remember to rinse them daily and then drain and keep covered.
Day 5, All sprouted and ready to eat.
I used the mung beans and chickpeas to make a salad/sundal,
These are the brown lentils, they sprouted very quickly, I made a curry with them.
I used the mung beans, quinoa and brown lentils to make
a savory pancake/dosa
Sprouted Savory Pancake/Dosa
Just 3 steps, Soak, Rinse, Drain and wait for it to sprout!!!
