Once you have sprouted 2-3 cups of lentils and beans, they can be used in different ways. One of the firs things I make is a salad, which is more like a snack or part of a grain bowl. See my post for a how-to make sprouts here.

You can eat sprouted lentils raw or cooked. When eaten raw, they are definitely like eating a salad, and can be dressed as such. You can also cook them like any lentils or dal in a pressure cooker, instant pot or a steamer.

For this salad, you could use the raw sprouts as they are but I prefer mine steamed and lightly seasoned. Steaming makes them softer to chew and easier to digest. I keep them lightly seasoned because each lentil and bean has its own distinct taste that needs to shine; of course this is a personal preference.

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Step by Step

1. Make sprouts by following the steps in this post here.
2. Take 1 cup sprouted lentils and beans.
3. Heat 1 tbsp oil in a pan, add turmeric, chopped green chillies, onions and tomatoes and lightly sauté, you don’t want to lose the crunch. Add the sprouts, salt, and chaat masala (substitute with cumin-coriander-black salt) and cover.
4. Let the sprouts steam and soften a bit, about 10 mins. Keep the heat on low.
5. Remove from heat, squeeze some lemon or lime juice, top with chopped cucumbers and some bhujia or crushed potato/tortilla chips. Serve as a snack or a side salad.
6. Oh another benefit besides the nutrition power punch…it is super fibrous, so thank you!

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Some Tips

Always use whole lentils for sprouting. The split ones will not sprout.

I prefer to steam my sprouts for the salad as it reduces the amount of chewing required and becomes a bit easier to digest.