How to Sprout a Bean + Bean Sprouts and Avocado Salad

Day4 of BM9:Sprouts are good for you. Take it or leave it. If you want to know the scientific reason behind that, then read the blah, blah, blah on this page that clearly states so.I love sprouting the Mung/Moong Bean cause it is easy breezy and definitely not rocket science. Anyone and everyone can do it. Fresh home-made sprouts can be added to soups, salads, side-dishes etc etc. The possibilities are endless.

Ingredients:

• Whole Green-gram/ Moong Bean/Mung Bean
• Water

Tools:

• A deep pan with lid
• Cheese cloth/muslin cloth
• Colander

Procedure:

• Clean the bean in several changes of cold water. Soak it overnight (up-to 12 hours). Soaking time also depends largely on the bean. If you press a bean between thumb and forefinger the shell should easily dislodge. This is an indication that the bean is ready to be sprouted.

• Line the colander with the cheese cloth.

• Drain the bean.

• Tie it into a "snug"(not-tight) bundle.Sprinkle some water over the bundle so it is nice and moist.Put this bundle into the deep dish and lid the pan.Forget about it for another 8-10 hours.

• The following day, one can see the sprouts trying to break free through the cloth.

• Open the bundle after 10 hours. Tada! The bean is now bean sprouts!

• Use your imagination to make use of this "Bean Sprouts".

Note: 

• I read that adding filtered/distilled water yields better and bigger sprouts.

Sprouted Bean And Avocado Salad:

Ingredients:

• 1/2 Cup Bean Sprouts
• 1 Medium Tomato, chopped
• 1 Ripe Hass Avocado
• 1/4 Small Red Onion, finely chopped
• Juice of 1 Lemon
• 2 Tbsp Olive Oil
• 1-1/2 Tbsp Dill 
• A few grinds of the Pepper Mill
• Salt for taste

Procedure:

• Make the dressing with the juice of lemon, oil, pepper and salt.

• Add the chopped onion, tomato, finely chopped dill and the sprouts.

• Halve and cut the Avocado.

• Add the Avocado chunks into the salad. Give it a stir.

• Garnish with Dill. Salad is ready to be consumed.

• Serve immediately.

Enjoy!