A bowl of fresh sprouts adds crunch, colour and protein to breakfast, salads and chaat. In summer, moong and chana sprout almost on their own. In winter, cold air slows the process, and you may end up with seeds that stay hard, turn sour or take four or five days to show even a small tail. The seeds are not the problem. They need warmth, moisture and a little patience. Here are simple tips to get good sprouts at home even when the weather turns chilly.
Start with fresh, good-quality seeds
Good sprouts begin with good seeds. Choose whole, plump moong and chana that look uniform in colour, and avoid broken, split or very old seeds, since they rarely sprout. Pick out stones and damaged pieces, and rinse the seeds two or three times in clean water. Keep moong and chana in separate containers, since chana takes much longer to sprout and needs a longer soak. Use seeds meant for eating from a trusted shop, and store them in a cool, dry place.
Soak them in lukewarm water
Cold tap water in winter slows down soaking, so use lukewarm water, comfortably warm to the touch but never hot. Soak moong for about 8 hours and chana for 10 to 12 hours, ideally overnight. The seeds should swell to roughly double their size. If they still feel hard after soaking, give them a little more time before draining. Keep the bowls in a warm corner of the kitchen, away from open windows and cold drafts.
Drain well and wrap them up
Drain the water completely, since leftover water can make the seeds slimy and sour. Place the soaked seeds in a clean, damp muslin or cotton cloth, tie it loosely, and hang it or place it in a colander or a container with holes. Cover it with a plate or another cloth to hold in the warmth. The seeds need both moisture and air, so do not seal them tightly in a plastic box.
Find the warmest spot in the house
This is the key step in winter. Place the sprouts in the warmest part of your home, such as a shelf near (not on) the gas stove, the top of the refrigerator, an insulated casserole or a thermos box. Some people use a switched-off oven with the light on. Avoid sunny windowsills in very cold weather, since the temperature drops sharply at night. A steady, warm place matters more than a bright one, since sprouts do not need light to grow.
Rinse twice a day and be patient
Rinse the sprouts with lukewarm water in the morning and the evening, drain them thoroughly and wrap them up again. Rinsing keeps them moist and washes away bacteria. In winter, moong usually sprouts in 24 to 36 hours, and chana can take 48 to 72 hours. If nothing happens after that time, check that the seeds are fresh and the spot is warm enough. Do not let the sprouts sit in standing water, which causes a sour smell.
Know when they are ready, and store them well
Sprouts are ready when small white tails, about a quarter to half an inch long, appear. Rinse them one last time, drain and use them within a day, or store them in an airtight container in the fridge for two to three days. If they smell sour or look slimy, throw the whole batch away and start again. Lightly steaming or sautéing sprouts before eating is safer than eating them raw, especially for children, older adults and pregnant women.
Disclaimer:
This article is intended for general informational and cooking purposes only. Sprouting time and results vary with the seeds, room temperature and humidity. Raw sprouts can carry bacteria in warm, moist conditions, so wash your hands and equipment, use clean water and discard any sprouts that smell bad or look slimy. Children, older adults, pregnant women and people with weak immunity should eat only cooked sprouts. People with food allergies or specific dietary needs should consult a doctor or dietitian.
