Thursday, September 12, 2013

Sprouting Lentil

Sprouting is the process of germinating lentils to change the composition of the lentils. While the beans sprout, they neutralize the phytic acid content which could otherwise be difficult to digest. Rich in vitamin C, sprouted lentils tend to have more mineral and vitamins that can be absorbed effectively by the body.

Sprouting is no hard process. With little effort, germination can be fun. My favorite sprout is green gram lentil. Rich in digestive enzymes this is one of the best protein packed sprouts to consume. To sprout green gram lentils like I have done below you will need a mason jar with clean water and cheesecloth.

Procedure to sprout green gram:
Select good quality green gram lentils that are plump. Wash them thoroughly in clean 

Soak the beans in a mason jar filled with clean water to submerge the beans well. Leave
on the counter overnight or at least for 8 hours.

After soaking the beans turn plump and slightly soft. Wash them with clean water.

Dampen a muslin cloth or cheesecloth and transfer the green gram onto the cloth.

Tie the cloth into a bundle and hang loosely to drain out the water.

Place the bundle cloth in a pot, cover and leave untouched at room temperature 
overnight. Make sure that the cloth is damp but not dripping wet. If the cloth dries up, 
sprinkle some clean water over it to moisten.

After germination, the lentil develops short shoots and it is ready to consume.

Once germinated, the sprouts hold good for up to 5 days in the refrigerator.

You can eat the sprouted lentils plain for a snack, use them as a salad topping or add 
them to whatever dish you would add non-sprouted lentils to when you’re cooking. I 
prefer to sauté in some olive oil and season with salt and pepper. 

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