Thursday, April 3, 2008

Fenugreek Sprouts and Moong (Mung) Bean Sprouts

I love Sprouts and try to sprout any lentil I can get my hands on!

You really don't need any contraptions for making these, but I have a sprout maker, and I feel the sprouts are bigger if I make in them.
I got it from Tupperware in India. My aunt's friend sells them. It is a dark blue container, with a basket with holes which fits in the box and a cover. There is a Picture here.

Fenugreek Sprouts

Since I use fenugreek spouts in everything i make, I usually soak about a cup of fenugreek on Sunday nights. I drain the water (and drink, rather gulp it down --OPTIONAL) and cover them in a soft cotton cloth and place them in the basket. Fill the box with 3 tablespoons of water and cover it.

By Tuesday morning, they are are all sprouted. I transfer the sprouts to a dry container and store them in the fridge. As long as you keep it dry, it lasts for a week to 2 weeks.

p.s. The water in which the fenugreek has soaked will be extremely bitter, but is supposed to be very good for health.

Moong (Mung)Bean Sprouts

The same process, except you throw away the

water in which you soaked the Beans overnight

Tip: When you soak any lentil or seeds over night, wash it first, and fill the container with water. Water should stand over it (lentils) atleast 1/4th of an inch.


Dhivya said...

healthy one:))looks so yummm

Suganya said...

I once made fenugreek seeds and they were too bitter, even after rinsing it. I sowed 'em and enjoyed the greens :)

Divya Vikram said...

wow..great idea..this must be a healthy snack too..

Uma said...

what a neat idea, Vandana! we can use these sprouts in many wonderful dishes. Thanks for the useful information.

Cham said...

Wonderful, Healthy also thanks to share how to sprout the moong and fenugreek.

Sagari said...

never tried sprouting fenugreek ,yumm

ஜீவா (Jeeva Venkataraman) said...

You have a very informative blog here, Hats off and my best wishes!