DIY - Sprouted Moong
Most of us use sprouts for our salad, or breakfast. We know that sprouts have more nutrition than the Non sprouted Dal.
In the supermarkets, they sell these in packets that is ready to use , however I am little comfortable with picking them. I prefer to make them at home as it is easy and No great work is involved.
Ingredients
Green Gram Dal - 1 Cup (You can use any Beans, Black Channa or Kabul Channa)
Method
Most of us use sprouts for our salad, or breakfast. We know that sprouts have more nutrition than the Non sprouted Dal.
In the supermarkets, they sell these in packets that is ready to use , however I am little comfortable with picking them. I prefer to make them at home as it is easy and No great work is involved.
Ingredients
Green Gram Dal - 1 Cup (You can use any Beans, Black Channa or Kabul Channa)
Method
- Wash the Moong nicely and soak it in fresh water for at least 5 hours or overnight.
- After soaking, drain all the water and place it clean kitchen cloth.
- Tie the kitchen cloth and leave it undisturbed aside for at least 6-8 hours
- Another trick I picked up from mom is after tying the kitchen cloth place it in a Casserole and leave it undisturbed for 8 Hour.
- Depending on the beans you are using you have to leave them undisturbed for 1-3 Days.
0 comments:
Post a Comment