Sprout Green Moong in an easy,hygienic way,without tying in a cloth or using a sproutmaker. All my life I made sprouts the way I had seen mom make, the old fashioned way- tying the moong in a clean,damp muslin cloth. Though it is very effective and sprouts come out perfect, the effort involved in pulling out the sprouts from the cloth and cleaning the cloth after that, just seemed a hassle.
I learnt from my friend Renu, how to sprout it in a colander. I love the ease and the hygiene aspect of making it this way. I did however made a change, I do change the water after 12 hours to ensure bacteria has no chance of forming. 
You don’t need to spend money on any special gadgets or sproutmaker, just use colander or sieve available in every home and a wet papertowel. Black Chickpeas or Kala Chana can be hard to sprout. Here I have shared an easy and hygienic way to sprout Kala Chana without a sprout maker. You can also make a salad/chat out of the sprouted moong and black chick peas. It’s healthy,easy and delicious,specially with the tamarind and green chatnis on top!
Here is the written recipe followed by the pictorial one-
Sprout Green Moong without Sprout Maker
Ingredients
- 1 cup Green Mung/Moong
- 1 Wet Paper Towel
- A Colander
Instructions
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Wash and soak Green Moong for 24 hours(After 12 hours,rinse and soak in fresh water again,for a total of 24 hours)
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Rinse and put Green Moong in a colander.
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Place a wet paper towel on the Moong.
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Put a plate under the colander to catch any drips and place in a DARK place,undisturbed, for 24 hours(I put in my oven)
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Your Sprouted Moong is ready for consumption.
Notes
Variation-In 1 tbsp ghee/oil,add cumin. Let it crackle.Add ginger,green chilies,coriander powder,turmeric,salt and 1/4 cup water and give one whistle in pressure cooker and release pressure immediately or cook in a covered pan till done.
Here is the step by step pictorial recipe-
Soak green moong dal for 12 hours or overnight.
After 12 hours, rinse and put fresh water and soak again for 12 hours
Drain the soaked moong in a colander
Put a wet paper towel over the moong. Place a plate under the colander to catch drips.
Place in oven,cabinet or drawer, a dark place, undisturbed for 24 hours.
After 24 hours enjoy sprouted moong,made in the easiest and most hygienic way
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