Archive for April 2012

Adzuki Sprouts

April 10, 2012

In the past I have posted recipes for mung and green chickpea sprouts. Sprouts can be made out of any whole bean hull intact but sprouts that are used most often in my kitchen are wheat berries, fenugreek, mung, adzuki (muth) and green chickpeas if available. It is best to experiment with ½ cup of whole beans first. Whole beans are used extensively in the Indian kitchen in a variety of ways. Below is the process of making sprouts the way I started making these in my western kitchen. Being an avid gardener, sprouting is the germination process that requires proper light, moisture and temperature. Since we are officially in spring season I thought it would be perfect time to post this entry. Recently I was watching a segment about adzuki beans on my local television channel that made me think about these sprouts.

Adzuki Sprouts

1/2 cup whole adzuki beans, washed

1) Soak thoroughly washed adzuki beans (or any other variety) hull intact for 8 to 12 hours. Wash thoroughly and drain. Place washed beans in a clean glass jar and tie the top of the jar with a cheese or muslin cloth. Keep it in a semi dark place and rinse twice a day with cold water and drain the water completely. Do not leave any excess water in the bottom of the jar. Let it sprout partially for 3 to 4 days. Sprouting time will really depend on the temperature.
2) Empty adzuki sprouts in a large bowl and cover with cold water. At this point the hulls will float to the surface and easily separate from the sprouts. Wash sprouts and drain thoroughly. This will enable to get rid of most hulls. You may need to repeat the process. At this point these sprouts are ready to be used in soups, veggie burgers, salads, savory pancakes or sautéed as mung sprouts (recipe posted earlier on my blog).