Sprouting In The Dark

Sprouting is a way of increasing the nutrient value and digestability of beans, seeds and nuts. Sprouts are the most nutrient dense food on earth. They are rich in vitamins, minerals, amino acids, proteins and phytochemicals, as these are necessary for a germinating plant to grow. They are also rich in nutrients essential for human health. On wikipedia, there is a long list of seeds, beans and nuts, which can be sprouted. Kidney bean sprouts however are toxic and so, should be avoided.(source: wiki)

I have been following the method of sprouting in the dark, from the past few years and enjoy the crunchy sprouts all through the year. I usually sprout green gram (mung beans), garbanzo beans (chana), red chori beans, which are my favorites.

For 1/4 cup of green gram soaked, you will have about a cup of sprouts. Here is (an example of) how I do the sprouting.

• Sunday night: Before you go to sleep, soak the mung beans in plenty of water in a bowl.
• Monday morning: Throw away the water used to soak the beans. Sprouting would have already started. Wash the beans with fresh water twice or thrice without rubbing the beans much. Drain all the water and cover the bowl and keep it in a dark, warm place such as an oven (turned off).

Soaked green gram by morning. Sprouting already started.

• Monday night: Take out the bowl from the oven and add water to the beans and drain it. Again cover the bowl and put it back in the dark place.
• Tuesday morning: Your sprouts would be ready.

Sprouted green gram

Note: For red chori beans, follow the above process but it will take a few hours more. So on tuesday morning, add water, drain and again put them back in the oven (or a dark place). You will have your sprouts ready by evening. Also the broiler burner we have may be playing an active part in the sprouting process.

Refrigerate the sprouts and use as required.

Sprouted red chori beans

Recipes with sprouts will be posted soon.

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