Sprouting at Home

Bean sprouts are very popular in the asian cuisine. I live in a place where it can be considered as a mini china town, where in all the grocery store you can find sprouts. ( mainly soy). I have seen people adding alfa alfa sprouts to salad. 
In India, we have sprouts made using whole moong beans, black channa even finger millet (ragi). I made it using the sprout maker. Earlier I used to soak moong dal for 1 one day in water to get sprouts, it gives some kind of bad odor. Hence using sprout maker is the best option. Sprout maker is available in all the Indian grocery store.

Sprout maker

Method:

Moong Sprouts

Soak the whole moong dal for 6-8 hours . Then transfer it to a sprout maker or you can cover it in a clean wet cloth ( cloth dip it in water and squeeze the water completely) this is supposed to be the ancient method. 

 Leave it in the sprout maker or wet cloth for another 6-8 hours. You can see beautiful sprouts coming out of the moong bean. You can use similar method for finger millet (ragi) , garbanzo beans (channa) or even fenugreek. 

For ragi sprouts dont use the damp cloth, it gets the brown color of ragi and cloth gets spoiled

Steps to use the sprout maker:

• Wash the sprout maker and make sure it is dry (mainly the bottom level)
• Strain the soaked moong dal, it should not be watery
• Add it to the upper level 
• Leave it for 8 hours in dark space for better sprouts, it takes 8 hours for sprouts 

If you require more sprouting leave it for some more hours in the day time no issues :)