PULSES and SPROUTS

Sudha Kailas · Jan 7, 2010

Thanks Custard for starting this thread.
I am getting lots of ideas to increase my salad intake and different recipes and the goodness of each pulse and sprouts.

Custard · Jan 7, 2010

Hi Narra,
Thanks again for sharing a nice recipe with Sprouts..... I always love to experiment with Sprouts !!!

Custard · Jan 7, 2010

Hello Sudha,

Thank u so much for ur feedback.... do visit again for more information.

Custard · Jan 7, 2010

Hello Knot2share,

Thank you for the info...... I'm getting many ideas to work with dhals & Pulses..... Ur recipe some what looks like what my mom makes - "Adai".... its quite common in South India.

Do share ur ideas now & then !!!

Custard · Jan 7, 2010

Hello every one,

TIPS ON Cooking Pulses :

Roast them lightly to enhance aroma.
Soaking needed for most of them except Green Gram, Black eyed Beans,Matki etc.
Pressure Cooking is good.
If Pulses are not cooked properly they contain indigestible materials.
Add ginger & garlic with them while cooking to reduce gas production
Can cook Green Gram,Black Eyed Beans, Matki and fresh Green Peas in Microwave, in just few minutes :

Add enough water with one cup of pulses in a Micro safe bowl.
Micro 100% High, uncovered for 3-5 minutes. Stir in between.
Cover and keep for 5 minutes(Standing Time) to be completely cooked.

If pulses are used as flours, they are completely digested and absorbed.
Do not grind Soya Beans with Wheat while grinding it into flour as whole Soya Bean contain anti-nutritional factors that hinder digestion and absorption.
So use only ready made Soya flour.
Mix it with Wheat flour in 1 : 4 ratio while making Chappathis or Rotis.

SPROUTS :

Sprouts are very rich in Vitamin C and Carotene.
Sprouted Pulses are very tender and needs no cooking.
Cooking destroys Vitamin C in Sprouts
They are used in raw salad by mixing and matching any veggies according to ones requirement, taste and preference.

Custard · Jan 7, 2010

Hello Mikeslo,

Thanks for ur feed back. Do visit again for more info.

knot2share · Jan 7, 2010

Dear Custard

This is what I did today. I had soaked chick peas over night and drained it the following day and left it open in the strainer for one whole day. Chick pea started sprouting. I used some of it to mix with grated carrot, cucumber, tomato and coriander leaves with some lemon squeezed and pepper - as a salad.

The rest of the sprouted chick pea, I microwaved for 2 minutes. It became reasonably softer and also crunchy and then I made it as sundal ( heat oil, add broken red chillies, mustard and asafoetida - add chick pea, a little salt and desicated coconut - mix well and cook closed for a few minutes and serve ). I am not sure if microwaving the sprouts for 2 minutes destroys any goodness or not .... But it sure did taste good.

Custard · Jan 7, 2010

Hi Knot2Share,

Thanks for sharing.... ya, I dont feel Microwaving will destroy any Nutrients.....
Keep Visiting....

Custard · Jan 7, 2010

Hello all Microwave Users,

do visit this site
Microwave Cooking for One by Marie T Smith

gsaikripa · Jan 7, 2010

Hai custard,
interesting thread..we are using sprout moong once in a week.kabuli chana,we make chole..matra pulse like pattani ,karamani, payaru sundal pannuvom.mostly using dhal at my home, pasiparuppu, thurdhal ..