← Back to Search Results
Sprouts

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

It’s very easy to sprout peas, beans, and even lentils. Chickpeas, mung beans, and cowpeas are easy to sprout. Even fenugreek seeds yield great, if slightly bitter-tasting, sprouts.

Ingredients

  • Chickpeas
  • Cow peas
  • Lentils
  • Mung beans

Directions

Place the legumes in a strainer and rinse them thoroughly under running water. Then transfer them to a large bowl (the bowl should be large enough to accommodate the legumes’ growth in volume during soaking) and fill the bowl more than halfway with warm water. Cover the bowl with plastic wrap and set it aside at room temperature; let the legumes soak until they are tender, 4 to 6 hours or even overnight.

Drain the legumes and transfer them to a glass jar that is large enough to accommodate a six-fold increase in volume. Place a piece of cheesecloth over the mouth of the jar and secure it with the jar’s ring (for a Mason-type jar) or with a sturdy rubber band. Place the jar in a dark, humid spot (I keep mine in the cupboard under the kitchen sink). Two or three times a day (if you remember), rinse the legumes by filling the jar with water (pour it through the cheesecloth) and then draining it; return the legumes to their solitary confinement. Within 24 hours, you will notice tiny sprouts emerging from the grains. Two or 3 days of this rinse-drain-store cycle will yield sprouts that are about 2 inches long.

Thoroughly rinse the sprouted legumes, transfer them to a self-seal plastic bag, and store them in the refrigerator for up to 5 days.


© 2008 Raghavan Iyer
 

Nutritional Information

Nutritional information is not available for this recipe.

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
lidias-italy Lidia's Italy
by Lidia Bastianich
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
amor-y-tacos Amor Y Tacos
by Deborah Schneider
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?