Sprouted Lentils

The CC is a total sucker for sprouted lentils.

What you get in the supermarkets sucks but the process of sprouting lentils is shockingly easy.

Even in the dead of this frozen winter, the CC has had no problems getting them to sprout. The reason is that sprouting is an exothermic process which means that the sprouts themselves are giving up both heat and moisture.

You soak the sprouts overnight at first; then put them in a cheese cloth in a transparent bowl and cover with plastic wrap. Put in a warm spot that gets some indirect light. Each day you must wash them to make sure that they stay moist and remove any possible fungal buildup. They will sprout like champs in two days. Wed. night soaking for Sat. breakfast (Thu. for Sun.)

Easy peasy.

The following is a great breakfast dish as nutritious as it is simple.

Ingredients

3 cups sprouted lentils
pinch of asafetida
1 tbsp. dhanajeeru (coriander and cumin roasted and powdered)
1 tsp. red chili powder

oil
salt (to taste)

1 lime (cut into quarters)

Recipe

Fry some oil in a pan. Toss in the asafoetida and fry for a bit. Toss in the dhanajeeru and the red chilli powder and the sprouts. Sautée for 2-3 minutes.

Add water (about 1 1/2 cup.) Let it simmer on low heat until the beans are edible. You may need to add more water.

It's done when the beans are cooked and the liquid is still a little watery but not soupy.

Serve at once squeezing the lime on top. The CC loves sopping up the broth with a crusty baguette.

Sprouted Mung

These babies get a bad rap particularly when you see the really awful stuff you get in supermarkets.


They are supposed to be delicate with wispy sprouts full of nutrition not the godawful stuff that is grown under artificial lights and have sprouts the size of roots (which are pretty effin' tasteless to boot.)

For a recipe, follow this.