Q. How do you make sprouts if you don't have a sprout maker?

Answer

Moong has to be soaked for a full day not just the night. In order to prevent the growth of germs it is recommended to repeat the rinsing and soaking process with fresh water every 12 hours. Toss the colander into the oven microwave cupboard or drawer. Alternative: Stir 1 teaspoon of cumin into 1 tablespoon of ghee or oil. The more popping the better. Give the pressure cooker one whistle then immediately release the pressure and sauté the ginger coriander powder green chilies salt and turmeric in a covered pan until done. It's best to soak green moong dal for a whole day. It's recommended to soak the item for another 12 hours after rinsing it and before adding new water. Moong should be drained in a colander.