Life Style:�Sprouted pulses are rich in essential nutrients like proteins, vitamins and minerals, making them ideal in salads, sandwiches and even as a snack. Additionally, the germination process increases the amount of fiber and antioxidants, making them easier to digest.
However, many people do not know how to germinate pulses and they buy sprouted grains on the street. Storing market sprouts for a long time contains preservatives which can be harmful for you.
Many types of beans can be grown at home, but the most commonly used beans are:
Moong Dal
black gram
Mottendahl
red lentils
Use whole beans instead of splitting them for germination. If possible, choose organic pulses as they are free from chemicals and pesticides that can affect the germination process.
It is important to remove stones from the lenses and wash them thoroughly. To remove dirt from dal, wash it 3-4 times with running water.
After washing, place the cleaned lentils in a big bowl and add enough water to cover the lentils by about 5-7 cm. Soak the dal for 8-12 hours or overnight. Soaking pulses is important because soaking them absorbs water, softens and activates the enzymes required for sprouting.
After soaking the lentils overnight, drain the water and wash the lentils again with fresh water. Make sure that the available water is completely drained to avoid mold or rot during germination.
Once the water is drained, strain the dal using a clean muslin cloth, cheesecloth or colander. Tie a cloth loosely or cover the colander to keep the beans covered and allow air circulation. Place this unit in a warm and dark place, such as a kitchen cabinet.
After 24 to 48 hours you will start seeing small sprouts in the lentils. You can let them grow longer if you like, but generally shoots about 1 cm long are edible. Keep in mind that germination time may vary depending on the type of bean and room temperature.
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