Rinse and drain the sprouts gently every 12 hours. This keeps the sprouts moist, prevents mold growth, and ensures an even fermentation process. Once the sprouts have a slight tang and are well ...

In a mixed bowl, add in the sprouted moong, ginger garlic paste, turmeric, chopped green chilies, coriander leaves, carrot, and radish. Now, add salt to taste.

According to chef Dan Barber, "Everyone should be eating more beans." They also help create nutrient-rich soil by storing nitrogen in their roots. "Peas and peanuts perform this neat trick as well ...

Three-fourth a cup moong beans, half a cup of boiled chickpeas, one tomato, one onion, one carrot, half a cucumber, one small chilli, two tablespoons of coriander leaves, one tablespoon of lemon ...

3. Add ginger garlic paste, saute for a few seconds. 4. Then add chana sprouts, beans sprout and spinach, mix it well and add coriander and mint leaves. 5. Now add brown rice, mix rice gently for 3 ...