A bowl of fresh moong and chana sprouts makes a crunchy, protein-rich addition to breakfast, salads and chaat. In summer, they sprout almost on their own. In winter, though, the cold slows everything down, and many people end up with seeds that stay hard, turn sour or take three or four days to show even a tiny tail. The seeds are not the problem. They just need warmth, moisture and a little patience. Here is a simple five-step way to get good sprouts at home even when the weather turns chilly.
Soak moong for about 8 hours and chana for 10 to 12 hours, ideally overnight. Cold water slows down the soaking process in winter, so use lukewarm water, comfortably warm to touch but never hot. Keep the bowls in a warm corner of the kitchen, away from draughts and open windows. The seeds should swell to roughly double their size. If they remain hard after soaking, give them a little more time before draining.
Moong usually sprouts in 24 to 36 hours in winter, while chana can take 48 to 72. This is the key step in winter. Place the sprouts in the warmest part of your home, such as near the gas stove (not on it), on top of the refrigerator, inside a switched-off oven with the light on, or in an insulated casserole or thermos box. Rinse them with lukewarm water morning and evening, drain well and wrap them again. This article is intended for general informational and cooking purposes only. Sprouting time and results vary with the seeds, room temperature and humidity. Raw sprouts can carry bacteria in warm, moist conditions, so wash your hands and equipment, use clean water and discard any sprouts that smell bad or look slimy. Children, older adults, pregnant women and people with weak immunity should eat only cooked sprouts. People with food allergies or digestive concerns should consult a doctor or dietitian.