Sprouted masoor refers to whole masoor beans, which have been sprouted. The technique used involves first soaking the whole masoor in Water for 6-8 hours. Wash the masoor and drain the Water. Subsequently hang the soaked masoor in a moist cloth for 10-12 hours (depending on the climate)or till you see the sprouts coming out of the muslin cloth. You may sprinkle water frequently if the cloth covered masoor becomes dry. When the bean sprouts have developed short shoots, they are ready to eat. The slightly crunchy texture and sweet flavour of masoor sprouts makes them a popular addition to an assortment of dishes. Sprouts can be used from salads to dosa. Sprouts are LIVING foods. Even after you harvest your sprouts and refrigerate them, they will continue to grow slowly and their vitamin content will actually increase.
Boiled masoor sprouts -As the name suggests refers to the masoor sprouts which are boiled. You can use two cups of water per cup of sprouts. These proportions are based on cooking with the pot cover on. This way, it will cook a little faster, use less energy, and perhaps retain more vitamins. Cooking sprouted masoor in a covered pan takes around 10-12 minutes.You may also pressure cook the sprouted masoor with or without salt in boiling water for 3-4 minutes. At this point , you may add spices, vegetables or even boiled rice as per your preference and recipe requirements.
Parboiled masoor sprouts- Parboiling is a cooking technique in which sprouted masoor are partially cooked in boiling water, but removed before it is cooked all the way through. Many recipes such as stir fry call for parboiled sprouts .Parboiling them in advances ensures that they get completely cooked in the final dish.
How to select
Because masoor sprouts have become a common ingredient, many grocery stores carry them, and they can also be prepared at home. When selecting masoor sprouts in the grocery store, look for plump, crisp specimens which are not slimy, limp, or stringy. Also, look for sprouts with shoots that are still short and stored in refrigerated sections.. Longer sprouts tend to get more woody and bitter.It is also advisable to check for any foul odours or spoilage.
· Masoor sprout salad is a very refreshing and healthy salad. Dal when sprouted turn out to be sweeter and this combo goes well with cucumbers, lemon and green chillies.
· The sprouts are stir fried as a vegetable accompaniment to a meal, usually with ingredients such as garlic, ginger, spring onions, or pieces of salted dried fish to add flavor. Uncooked masoor sprouts are used in filling for Vietnamese spring rolls, as well as a garnish
· In Korea, slightly cooked masoor sprouts, are often served as a side dish. They are blanched: placed into boiling water for less than a minute, immediately cooled down in cold water, and mixed with sesame oil, garlic, salt, and often other ingredients.
How to store
In most cases, masoor sprouts can be used raw or lightly cooked, and they should be used as quickly as possible. Use the sprouts within two days, and make sure to rinse them before use. Sprouts are a common source of bacterial contamination, so get into the habit of rinsing any type of sprouts before eating them.
· Masoor sprouts have greater concentration of vitamins, minerals, proteins and enzymes. Sprouts are organic and can be grown anytime anywhere.
· Sprouts are easily digestible. Abundant enzymes make them easy to digest.