Fresh Hara Channa from the pod
Sprouting is a process of soaking, draining and then rinsing seeds at regular intervals until they germinate, or sprout. The seeds should be soaked overnight and then rinsed well before the process of germination. Sprouting could be done in a Sprout Maker or simply by placing the soaked seeds in a container covered with a lid which has holes for the air to pass through. Sprouting could be done on a variety of seeds which includes mung bean, peanuts, channa (green or brown), black eyed beans, chick peas, barley and much more. Moisture, warmth are essential for sprouting and in some cases indirect sunlight is also necessary for sprouting. Some sprouts, such as mung beans, can be grown in the dark. Little time, effort or space is needed to make sprouts.
Sprouts are rich in digestible energy, bioavailable vitamins, minerals, amino acids, proteins, beneficial enzymes and phytochemicals. These nutrients are essential for human health. Very complex qualitative changes are reported to occur during soaking and sprouting of seeds. Many studies have shown an increase in the content of the amino acid with sprouting.
So, eat your Sprouts!
Soak a cup of dried green channa overnight or any seed of your choice. Drain water well and use either a sprout maker of your choice or simply place it in a container, cover it with a lid which has some holes for air to pass through. Place it in a warm place for germination to occur fast. Leave it undisturbed. By evening or the next day you should start seeing the germination.
Some seeds take longer time to germinate. In that case, sprinkle some water every day and cover it until you see the germination. If you use the sprout maker, be sure to change the water in the sprout maker once a day. Use it in your salads, are slightly saute in some oil and cumin seeds, salt and red chillie powder or steam it with some salt and eat. Eat the way you like but the best is to eat them raw after germination in a salad to take advantage of its full nutritional value.
At Sinha on Lex., E.28th, N.Y., the saleperson introduced me to wonderful green chana dals.
I took them home and began to use them for sprouting. They get going very quickly, too!
I’ve added them to a pan with vegetables that are being steammed or a sautee and the green chana dal cook enough in a few minutes time.
NYGinko, It is indeed an awesome legume that is very tasty and takes no time in sprouting.