Series of Sprouts ~ Tiranga Sprouts
Moong Beans, Moth Beans and Red Chori Beans ~ for This Week’s Indian Kitchen
Moong Beans – Green colored beans
Moth Beans – Brown colored beans. Available in Indian stores.
Red Chori Beans – Reddish-brown colored beans, smaller than adzuki (chori) and Rajma beans. Available in Indian stores (packet label – “Red or Desi Chori”).
Moong, moth and red chori – three beans, three different colors, but they are similar in size and almost in taste. Very fast and reliable sprouters, they produce delightful looking sprouts that taste mellow and crisply sweet. Consumed raw, curried or dal’ed, the sprouts of moong-moth-red chori combination make a perfect meal any time of the day.
Moong, Moth and Red Chori ~ After a Day of Soaking in Water
Soak moong, moth and red chori beans in water overnight.
Drain and gather them in a loosely woven cotton cloth.
Tie a knot and hang the cloth at a kitchen window or warm area in the house.
Keep the cloth moist by spraying water at regular intervals.
Because they are similar in size, the sprouts make an appearance at the same time, usually within a day.
When the sprouts grow to the size of beans, remove and enjoy raw or curried.
Moong, Moth and Red Chori Sprouts ~ To Start the Day off Mellow
I am surprised how much our tastes change and mature as we grow. If I call my mom and tell her that this pic actually made me want to sprout some beans so I can have some, she will be the happiest person ever, but not before the expression of total shock in the initial few moments 😀
Comment by Priya — June 25, 2007 @ 12:00 am
Lovely foodi blog..
Sprouts, one of my fav as when i was in hostel its a part of my breakfast and then its became a habit ..
Take care
Comment by Shruti — June 25, 2007 @ 1:15 am
Great photos as usual Indira-Sprouts have never looked this good 🙂
This mixture is sold as ‘Usal'(for the curry that is made with the sprouts) here in Maharashtra
And I am very glad that you are back!
Comment by madhuli — June 25, 2007 @ 1:46 am
Hi Indtra,
You have great sense of Nature. Thanks for providing such a good pictures and the taste in it.
Comment by Chinmayee — June 25, 2007 @ 8:11 am
Sprouts are a great source of proteins. I vividly remember relishing sprout gravies while growing up in India. I have been inspired to try them after seeing these wonderful sprout pictures!
Comment by Kumudha — June 25, 2007 @ 8:15 am
Great photos Indira. You never get tired of sprouting 🙂 Its been a long time I have done this. Just doesnt occur to me!
Comment by Suganya — June 25, 2007 @ 9:26 am
OMG, what cute little beans and pictures! My mom used to make sprouts like this all the time, and my aunt Harmeet does it too!
Comment by Garrett — June 25, 2007 @ 9:52 am
great presentation Indira, Im hoping you have a fab recipe in store for us with these sprouts
Comment by Deepika Saripalli — June 25, 2007 @ 12:24 pm
Hi Indira! photos are beautiful as usual. Really fantastic article about healthy sprouts. I used to prepare some kurma or curry’s with these sprouts. Thanks for sharing.
andhraspicy.blogspot.com
Comment by Jyothi — June 25, 2007 @ 4:33 pm
Ammanu shock cheyadam – always a good thing. 🙂
Give it a try, Priya. I think you are going to like them a lot.
Shruti: My habit of sprouts consumption started as breakfast like you mentioned. My parents and grandparents consume atleast a fistful of sprouts everyday for breakfast.
Madhuli: Guess what I’ve prepared for lunch today? 🙂
Chinmayee: You are most welcome.
Let me know how you like them, if you try. Thanks Kumudha.
“Never get tired of sprouting”. That’s so true Suganya. Summer is best time to start sprouting process.
Garrett: Nice to know that your family is also sprouts fans. What kind of beans do they sprout?
Deepika and Jyothi: Thanks.
Comment by Indira — June 25, 2007 @ 7:05 pm