Rejuvenating Sprouts

Sprouts, which are germinated seeds are living foods that are highly nutritious and can be prepared very easily to enhance any recipe. They are good sources of proteins, vitamins, trace minerals and low in calories. They aid in digestion, reduce stress, boost immunity, prevent cancer and hydrating to the body.

Whole Masoor sprouts

I usually prepare a simple sautéed side dish using sprouts which I also enjoy as a snack along with a cup of hot chai. You can even substitute the whole masoor sprouts here with moong sprouts.

Sautéed Sprouts

Ingredients:

Sprouted Whole Masoor – 1/2 cup
Yellow/White Onion – 1, small sized, thinly sliced
Tomato – 1, medium sized, finely diced
Dry roasted Coriander powder – 1/2 tsp
Red chilli powder – 1/2 tsp
Salt – 1/2 tsp
Turmeric powder – 1/4 tsp
Canola oil – 1 tsp

Sautéed whole Masoor sprouts

Method:

In a pressure cooker at medium high, pour oil and as soon as it warms up, add the sliced onion and let cook for a few seconds until just lightly softened. Add tomatoes, salt and half cup water and cook them for a few minutes until mushy. Add the sprouted masoor. Also mix in red chilli powder, turmeric powder and coriander powder. Mix well and pressure cook for just 5 minutes or less. Open the lid and cook for a further 3-5 minutes and serve. You can also sprinkle a little bit of fresh lemon juice if desired.

Luv,
Mona

Sprouting Moong

Sprouting whole green gram or Sabut Moong/Hari Moong is quite simple. Here is a simple tutorial showing the procedure. Moong is the most widely sprouted pulses in the world.

Day 1-Night: Wash and soak a cup of whole Moong dal in surplus fresh cool or tepid water in a dark place.

Sabut Moong/Whole Green Gram Soaking in water

Day 2-Morning: Drain the dal and shower wash them gently under cool or tepid water. Soak them again the same way.
Day 2-Night: Before you go to sleep, line a colander with wet muslin cloth and drain the plumped up dal. Tie the ends of the cloth into a knot. Hang in a dark place at room temperature where it wont be disturbed.
Day 3-Morning: Check the dal if they have started sprouting. The dal should have sprouted usually by this time if you happen to live in warmer areas.

Sabut Moong~Whole Green gram (behind),
and Spouted Sabut Moong~Green gram (front)

If it hasnt, which happens if you are living in colder areas, use a sprinkler to spray some fresh cool water on the cloth if its dry.
Day 4-Night: Your sprouted moong is ready. If they have not much sprouted, leave them for the night and enjoy these sprouted Moong.

Note:
1. Do not let the sprout shoots grow too long. It is suggested that they shouldn’t be longer than double the size of seed itself.
2. To store the sprouts, put them in a glass bowl and submerge them in cold water. Refrigerate it and they stay crisp for almost 5 days. I had read about this tip in a magazine which I thought to share.

Sprouted Moong are a good source of proteins, vitamin-C, iron and potassium. They are best eaten raw in salads, or very lightly cooked. Long cooking methods destroys the vital vitamins and disrupts the flavor. I usually prepare a light snack using sprouts. You can also add sprouts to pasta and noodles, or salads for some extra nutrition. I also like to use the sprouted moong as a stuffing in the wraps and fajitas along with the other ingredients and also in the Fried rice.


Picture Source: Flickr
I leave you with the snapshot of a Velvet Mite which we call ‘Birbabuti’ in Urdu. We witness a lot of them just after the first rains in Hyderabad. These harmless mites are so tiny and very restless arthropods. Their sensory velvety red covering is gorgeous. Children were always very attracted to them. Are you guys familiar with it?

Luv,
Mona