Not Only Salads, Make These 5 Dishes With Sprouts

On hearing the name of sprouts, only the salad made from it comes to mind. 

Many people have heard or eaten sprouts salad, but many other things can be made from it which are nutritious as well as tasty.

Apart from salad, you can make chaat, curry, dhokla from sprouts. Here are 5 recipes made from sprouts, which you can try at home. You will need sprouted grains of your choice. Which you can prepare like this.

Sprouted grains recipe  

Beans and peas are sprouts that include lentils, chickpeas, mung beans, soybeans, kidney beans, and green peas. Now the grain you want to sprout, first, wash it thoroughly with clean water. 

It is very important to wash the sprouts thoroughly with water before eating, as this removes the particles of fungus or pesticide on the grain. After washing the grain, now soak it in water for at least six hours.

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After about six hours, take out its water. After draining all the water, now take a clean and white cotton cloth and wet it. Put the soaked sprouts in this cloth and keep it. Keep the grains in this for about 6 to 8 hours. Sprinkle water on the cloth occasionally so that it becomes easier for the grains to germinate.

After 12 to 14 hours, open the grain and check it. If small white sprouts have come out in the grain, then it is okay, otherwise, sprinkle a little water and keep it for a few more hours. When white sprouts emerge, this process continues and germination increases rapidly.

Sprouted grains are easily and cleanly prepared at home. In the summer season, grains and seeds sprout quickly, but in winter, the process of germination takes a little longer. The shell life of sprouted grains is only two to three days when kept in the refrigerator. So make it in limited quantity only. By keeping it for a long time, bacteria start growing in it very quickly.

Make These 5 Nutritious and Delicious Sprouts Recipes From Sprouts

1. Sprouts Dhokla

material

Sprouted moong coarsely ground - 1 cup

Spinach - 1/2 cup

Carrot grated - 1/4 cup

Ginger and green chili paste - 1 tsp

Besan - 2 tbsp

Asafoetida - a pinch

salt to taste

Turmeric - 1/4 tsp

Baking soda - 1/4 tsp

Oil - 1 tsp

for the tempering

Oil - 1 tbsp

Urad dal - 1/2 tsp

Rye - 1 tsp

Cumin seeds - 1 tsp

Curry leaves - 2

Garlic cloves -3

Method

Take coarsely ground sprouted moong in a bowl. Blend ground carrot, spinach, ginger-green stew glue, gram flour, asafoetida, salt, baking pop, and turmeric together.

Mix everything together to make a thick mixture. Grease a flat plate with oil. So that the dhokla does not stick.

Place the mixture on a plate and spread the mixture well. Steam it in a steamer or pressure cooker without a whistle for 12 to 15 minutes or till the dhokla is cooked.

Now heat the oil and add all the tempering ingredients one by one. Cook for a couple of moments then, at that point, pour this treating over the cooked dhokla. Cut the dhokla into pieces and serve with chutney.  

2. Sprouts Casserole

material

Mixed Sprouts – 1 and cup

Basmati rice - 1 cup

Onion - 1

Green chili - 1

Green Coriander, chopped – 2 tbsp

Mint leaves chopped - 2 tbsp

salt as required

Ghee - 1 tsp

To fry

Oil - 2 tbsp

Cinnamon - 1

cardamom - 1

Clove - 1

bay leaf - 1

Steep red chili - 1

Method

First of all, we will put the tempering in the pressure cooker first. Add two tablespoons of oil and add cinnamon, cardamom, cloves, bay leaves, and red chilies. Now add chopped onions, finely chopped green chilies, and fry till the onions turn translucent.

Add sprouts and fry for a minute. Now add rice. Drain completely with water and fry for a minute.

Now add some water, salt as required and let it come to a boil. Boil for one to two minutes and close the pressure cooker. Or you can cook on the lowest flame for 15 minutes. Or after it comes to a boil, bring 2 to 3 whistles on medium flame. Once cooked, garnish with coriander, mint leaves.

3. Sprouts Vegetable

material

Whole moong dal - 3/4 cup

Oil - 3 tbsp

Rye - 1 tsp

Cumin - ½ tsp

Asafoetida - a pinch

Onion finely chopped - 1

Ginger-garlic paste - 1 tbsp

Tomatoes chopped - 2

Green chilies cut lengthwise – 2

Turmeric - ½ tsp

Red Chili Powder - 1 tsp

Coriander powder - 1 tsp

Garam masala powder - ½ tsp

Amchoor Powder - 2 tsp

salt to taste

Molasses - 2 tsp

water as required

Green Coriander - 1 tbsp

Method

Sprouts curry can be a good option. To make Sprouts curry, first heat oil in a pan. Add mustard seeds, cumin, and asafetida to it.  After this add hacked onion and fry it.

Add ginger-garlic paste and green chilies also. Fry well till the raw aroma disappears. Then add tomatoes and fry well. Fry till tomatoes are soft and pulpy.

Now add turmeric, chili powder, coriander powder, garam masala powder, mango powder, jaggery, and salt to it. Fry on low flame till the masala gets cooked completely and oil leaves the edges. Only after the oil leaves the edges, add the sprouted moong dal and mix it well. Now add some water also and mix well. Make consistency by adding water as required.

Cover it and boil it for 15 minutes. If you want, you can also use a pressure cooker for this. For this, you have to pressure cook by taking 2 whistles.

However, cook the lentils well, do not overcook as the sprouted pulses will lose their nutritional value. Lastly, serve Sprout Kadhi with jowar roti or rice.

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