Sprouted Chana Daal (Bengal Gram)

Just like sprouted moong daal dish, I make this dish more for breakfast or as an evening snack. It takes a little longer than moong daal to sprout. 

Ingredients:
1 cup whole Chana Daal
1/2 tsp black mustard seeds
1 tsp split black gram
2-3 dried red chillies split into halves (per taste)
2 tbsp fresh grated coconut or dry coconut powder
A sprig of curry leaves (preferable) OR 2 tsp chopped cilantro (coriander leaves)
1 tsp oil (vegetable or olive oil)
salt to taste
1 tsp lemon juice or to taste - optional (I prefer with it)

To make Sprouted Gram:


Soak 1 cup Chana (Belgal gram) overnight (about 10-12 hours). Then drain and tie them up in a cloth or just keep them in a covered container (this works just fine for me) for one full day for them to sprout.

Cook sprouted Chana (Either in a pan or pressure cooker) for 10 min with 1/4 cup water.

Method:
Heat the oil in a pan and add mustard seeds .
When they start spluttering add the split gram and red chillies.
Once they start browning, add the coconut and saute for a minute (no need to brown it) or if using dry coconut powder toss it along with sprouts.
Add the sprouts, lemon juice and toss with salt until properly mixed or for a minute. Switch off the stove.
Serve warm.

Sprouted Moong Daal (Green gram)

It is a very healthy dish. Also, the recipe is simple, takes very less cooking time and ingredients.
I make this dish more for breakfast or as an evening snack rather than as a festival or occasional dish. It works great, needs just some planning and no time to prepare. It takes full 36 hours to sprout this daal properly. So if I need the dish on Monday morning, I soak them on Sat.

To make Sprouted Beans:

Soak Moong daal (green gram) overnight (about 10-12 hours). Then drain and  tie them up in a cloth or  keep them in a covered container (I do it this way and it works well) for 12-14 hrs for them to sprout.

Ingredients:

2 cups Sprouted Moong Daal
1/2 tsp black mustard seeds
1 tsp split black gram
2-3 dried red chillies split into halves (per taste)
2-3 tbsp fresh grated coconut - optional
2 tsp chopped Cilantro (coriander leaves) - optional
1 tsp oil (olive oil to make it healthier)
salt to taste
1 tsp lemon juice or to your taste - (this is optional but I prefer with it)


Method:

Heat the oil in a pan and add mustard seeds .
When they start spluttering add the split gram and red chillies.
Once they start browning, add the coconut and saute for a minute (no need to brown or over do it).
Switch off the stove, add the sprouts and toss with salt and lemon juice until properly mixed.

Optional - Steam the sprouts for couple of minutes before tossing them with the garnish.

Variations:

My household is not a huge fan of coconut so I make this dish without coconut, a variation from the traditional method.

A variation which I love and make most often is with carrots when I have them in my fridge. I use 1/4th cup grated carrots to the above recipe, toss in grated carrots and sprouts together; it tastes yummy and needless to say healthier as well.

As another variation, I tried adding tiny celery pieces (1/4th cup Celery to 2 cups sprouts); it was delicious too (to my taste buds since I love celery) and I received good comments from family!!

I sometimes sprinkle chopped onions and / or tamoatos, it also tastes good to me but I don't prefer it. The idea is to eat healthy sprouts and not make the dish and process complicated.