Sprouted Pulses (green grams, beans, legumes, lentils)

Germinated or “sprouted” legumes have more vitamins and are easier to digest.

Clean cooking area, any containers you will use, including pots, and utensils with soap and clean water. Dry the utensils. Wash hands with soap and clean running water.

Sort and remove any stones, mud clots, or shriveled pulses. Rinse pulses with clean water. Soak the pulses in clean water until they are plump (you can soak them overnight in a covered container). Drain water.

Put the lid back on the container. Make sure the lid is secure and free from any form of contamination. Keep in a dark place until sprouting begins.

They are ready in about 2–3 days, when the outer layer has split and small white roots appear. Cook as soon as possible.

If they are kept too long, they form foam. This means they are rotting. Throw them away.