If you don’t love sprouts it’s probably because you’ve never grown your own and tasted how fresh, vibrant and clean they are. And if you think eating organic is expensive, it’s probably because you’ve never grown sprouts! After the initial investment of buying organic seeds, which last ages, you’re eating for pennies a day. Sprouts are versatile and easily digestible; try them raw or cooked. Replace dried lentils and garbanzos in your cooking with your sprouted ones. You will taste and feel the difference with lighter food, more energy and no bean coma.
In South India I had the pleasure of eating the best meals ever in my Sanskrit professor’s home where she introduced me to recipes using sprouted lentils and beans. Try Ayruveda’s healthiest meal, kichadi, and swap in sprouted lentil for mung dal.
Enjoy my favorite summer dish to keep your cool. This recipe is from foremost Ayurvedic practitioners Dr. and Mrs. Lad’s book “Ayurvedic Cooking for Self-Healing”.
I hope my easy sprout video inspires you to grow your own.
Best in Health and Happiness
Kiki and the Team
Mung Dal Kichadi – from “Ayruvedic Cooking for Self-Healing”
1 cup yellow mung dal (or sprouted lentil)
1 cup basmati rice
1 1/2 inch piece of fresh ginger, peeled and chopped fine
2 tbsp unsweetened, shredded coconut
1 small handful cilantro leaves, chopped
1/2 cup water
3 tsp ghee (coconut oil for vegans)
1/2 tsp turmeric
1/4 tsp salt
6 cups water
Wash the rice and mung dal twice. If you’re not using sprouted lentils then soak the dal for few hours if you have time.
Put the ginger, coconut, cilantro and 1/2 cup water into a blender until liquefied.
Heat ghee on medium in a large saucepan and add the blended material, turmeric, and salt. Stir well.
Mix in a pot with rice, dal, and 6 cups water. Cook until soft.