Savory sprouted lentils tossed with spices and a fresh citrus dressing is the mainstay of breakfast foods, particularly in Northern India. The more common preferred lentil for this creation is usually a small red lentil. Sprouting all kinds of grains is possible and I am personally partial to sprouting whole green moong beans. The dark green color softens and the round grains expand to an oval size. You are left with a beautiful assortment of green and white grains with white sprouts. These sprouted grains also tend to be a powerhouse of nutrition.
Sprouted Green Lentils and Peanut Salad [Vegan]
- 1 cup sprouted green lentils
- ½ cup grated fresh radishes
- ½ cup grated fresh carrots
- ½ cup lightly toasted peanuts
- 1 large lime
- ½ teaspoon black salt
- ½ teaspoon red chili powder
- ½ red onion, cut into a dice
- 1 tablespoon finely chopped cilantro
- Place the sprouted lentils in a pot of water and cook for about 7 minutes.
- Drain the lentils and cool.
- Place the lentils in a mixing bowl, add the radishes, carrots and peanuts.
- Cut the lime and squeeze the juice over the vegetables and lentils.
- Add the black salt and toss well.
- Add in the red onion and cilantro and toss.
- Serve this salad as a side dish with the food.
Sprouting Lentils or Grains Soak the grains in water for about 4 hours. Drain the water. Place in a sprouting container. I use a multilayer compartment which keeps the grains moist without any contamination. Set this aside for 2 to 3 days. You should see the sprouts appear as tiny shoots. The reason for sprouting lentils other than appearance is the nutritional value, sprouted lentils and beans are a powerhouse of nutrition!