Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Breakfast

Sprout Preparation

Traditional 42. Sprout Preparation recipe

🧺 Ingredients

• 1 cup dried moong beans (whole, not split)
• Water for sprouting
• Salt to taste
• Lime juice
• Green chillies, sliced
• Onions, sliced

👩‍🍳 How to make Sprout Preparation

1. Rinse beans (2 mins, cold water): Rinse whole moong beans 3-4 times until water runs clear.
2. Soak (4 hours or overnight, room temp): Soak in 3 cups water 4-8 hours. Beans should swell noticeably.
3. First drain and rest (24 hours, room temp): Drain soaking water. Spread on clean, damp cloth. Cover with another damp cloth. Keep at room temperature. Beans should remain moist but not waterlogged.
4. Second day (24 hours, room temp): Rinse beans, return to cloth. They should show tiny white sprout nubs beginning (1-2mm).
5. Third day (24 hours, room temp): Rinse again, return to cloth. Sprouts should extend 1/4-inch beyond bean body.
6. Fourth day (ready to eat, room temp): Sprouts should be 1/2-1 inch long. Beans still firm, sprouts tender and crunchy.
7. Use fresh (serve raw or lightly cooked, room temp): Serve raw with salt, lime juice, green chillies, onions as fresh salad. Or light cook—blanch 1-2 mins in boiling salted water if desired to remove raw taste.

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