About Sprouting Lentils:
Sprouting is the practice of germinating seeds to be eaten raw or cooked. Sprouted foods are a convenient way to have fresh vegetables for salads, or otherwise, in any season and can be germinated at home or produced industrially. They are a prominent ingredient of the raw food diet and common in Eastern Asian cuisine. Sprouting is also applied on a large scale to barley as a part of the malting process. A potential downside to consuming raw sprouts is that the process of germinating seeds can also be conducive to harmful bacterial growth.
All viable seeds can be sprouted, but some sprouts should not be eaten raw. The most common food edible sprouts include:
- Pulses (legumes; pea family):
- oat, wheat, maize (corn), rice, barley, rye, kamut and then quinoa, amaranth and buckwheat (these last three are used as cereal even if botanically they are not) (In the case of rice, the husk of the paddy will be removed before sprouting. The brown rice is widely using for germination (GBR - Germinated Brown Rice)in Japan and other countries)
- Brassica (cabbage family)
- Other vegetables and herbs:
- spinach, lettuce, milk thistle, lemon grass
- Although whole oats can be sprouted, oat groats sold in food stores, which are dehulled and require steaming or roasting to prevent rancidity, will not sprout. Whole oats may have an indigestible hull which makes them difficult or even unfit for human consumption.All the sprouts of the solanaceae (tomato, potato, paprika, aubergine or eggplant) and rhubarb cannot be eaten as sprouts, either cooked or raw, as they can be poisonous.Some sprouts can be cooked to remove the toxin, while others cannot.With all seeds, care should be taken that they are intended for sprouting or human consumption rather than sowing. Seeds intended for sowing may be treated with chemical dressings. Several countries, such as New Zealand, also require that some varieties of imported edible seed be heat-treated, thus making them impossible to sprout.Quinoa in its natural state is very easy to sprout but when polished, or pre-cleaned of its saponin coating (becoming whiter), loses its power to germinate.
Whole Masoor Dal Sprouted- 1/4 Cup
Green Peas - 1/4 cup
Mustard Seeds - 1/4 tsp
Curry Leaf - 1 sprig
Onion - 1 small onion,diced finely
Tomato - 1 Big size , diced finely
Ginger Garlic Paste -1 tsp each.
Turmeric Pd - 1 tsp
Coriander Pd - 1/4 tsp
Roasted Cumin Pd - 1/4 tsp
Chilly Pd - 1/4 tsp
Dry Fenugreek Leaves - 1 tbsp,crushed
Dry Dil Leaves - 1 tbsp
Amchur / Dry Mango Pd - 1 tbsp
Lime Juice -1 tsp
Salt - as needed
Garam Masala - 1/4 tsp
Hing/Asafoetida - a pinch
Sprouting Masoor Dal:
1.Wash and Clean Whole Masoor Dal Thoroughly (You can use any other Dal/Lentils that u desire).
2.Soak in water for 30 min.Then Filter it .
3.Put the Dal in a muslin cloth and place it in a sieve and place it in the counter top ,sprinkle water occasionally to prevent it from getting dry
4.Check Next day for sprouting ,if it didn't sprout sprinkle some more water and mix and cover and keep it for one more day.It will sprout next day,Do this till all Lentils are sprouted.For me it took two days to sprout.
5.Place the Dal in pressure cooker and add 3/4 cup of water and a teaspoon of turmeric pd and a pinch of hing powder.
6.Add Green Peas also.
7.Pressure Cook for 3 whistles and wait till steam is released on its own then open cooker.Mix well and keep aside.
1.Take a pan and add oil.Add Mustard Seeds, Once they splutter add Onions,curry leaf and add turmeric pd and saute till onions are brown and crispy.
2.Add Ginger Garlic Paste and saute till the raw smell is gone.
3.Then add diced tomatoes and saute them very well till tomatoes and onions are completely mushed up.
5.Now add the Dal and green Peas to the masala and mix them.Then add Amchur pd and salt ,by doing a taste check.
6.Let them cook for 2 min.Finally Garnish with Coriander Leaves.
1.Cut onions and tomatoes very finely
2.Garnish with lot of coriander leaves while serving.