Fenugreek( Methi) & Mung bean( Green gram ) sprout/ வெந்தயம் & பச்சை பயிறு முளை-
Fenugreek finds great importance in Indian ayurvedic medicine and is a commonly used ingredient in Indian kitchen. Fenugreek sprouts are a
rich source of antioxidants and useful for diabetes control.The sprouting process enhances their nutritional values and digestability. Fenugreek sprouts are rich in fiber,protein and iron.
Mung bean sprout or green gram sprout is a good source of vitamins and minerals such as potassium,phosporous etc. These sprouts are a good source of antioxidants and fiber.
1.Use the sprouts within two days and make sure to rinse them before use.
2.Sprouts are a common source of bacterial contamination. So it is importan to always rinse them before eating them.
Soak fenugreek and mung bean(green gram) for 10 hours
Strain water from both after the soaking period.
Rinse fenugreek and mung bean again and strain
Wipe extra wetness with tissue paper or cloh
Transfer these to damp cloth separately for fenugreek and green gram
Keep it in separate container with partially covered lid or meshes lid to permit air circulation
Keep aside for 36 hours
After 36 hours, you can notice that both fenugreek and mung bean have sprouted
Refrigerate sprouts and use within 2 days.