The goal: To convert dry whole beans and lentils into lush sprouted beans and lentils in just a couple of days.
Why would you want to sprout? The nutritional value of beans and lentils goes through the roof once they are sprouted. You simply end up with more bang for your buck. Sprouting can also make beans and lentils more digestible.
How to sprout, the low tech way: I assure you that every kitchen has the tools to make sprouts at home. All you need is a strainer or a colander and a clean cotton cloth or dishcloth.
1. SOAK. Take a cup of lentils ( I used the brown supermarket variety). Place them in a bowl and rinse 2-3 times. Then leave them soaked in warm water for 6-8 hours. By this time they get hydrated and plump up like so-
2. SET UP. Take a colander and line it with a clean cotton cloth (such as an handkerchief) or layers of cheesecloth. Place the plumped lentils in the colander and fold the cloth over them.
3. RINSE and REPEAT. Place colander under a sink and flow warm water over it for few seconds. Let the water drain and leave the lentils for 12 hours. Repeat the rinsing twice a day for a couple of days (say in the morning when you are making coffee and at night when you are clearing up after dinner) and this is what you end up with.
So with the minimum of effort, you now have 3-4 cups of fresh wonderful sprouts. For my first IMBB ever, in the days before my own blog existed, I made this recipe. There are many other ways to use sprouts however. Here is what I did with these lentils: I nuked them for 7-8 minutes (in bursts of 2 minutes) to get them slightly tender. Then I added halved cheery tomatoes, halved baby vidalia onions and dressed with lemon juice, salt and "chaat masala" to make a nice summer salad.