For vegetarians beans, cereals, pulses, and lentils are very important protein sources. As an Asian Indian I utilize lots of them in my daily meals.
The moth beans (also known as brown bean or matki) and they can be easily found in Indian grocery stores. I also use the similar technique for sprouting Moong (known as green beans or green grams)
The difference between all the three (trio) beans are nicely explained here. http://www.nandyala.org/mahanandi/archives/2007/06/24/moong-moth-and-red-chori-bean-sprouts/
1 cup green or brown beans (Washed)
4 cups of lukewarm water (soak)
Cheesecloth or wire mesh colander or Sprout Maker
Method: Wash the beans well 2-3 times under running water. Now soak them in lukewarm water overnight. They will soak most liquid and fluff up. In the morning drain most water and wrap all beans in cheese cloth. Keep them moist by spraying water for an entire day or two. After two days refrigerate them. This will keep the sprouts fresh for a week.
These sprouts are full of protein and fiber. You can cook them for a protein filled breakfast.
My cooking method is simple.
1 teaspoon of canola oil
Sprouted beans (mentioned in the beggining of this post)
3-4 cloves of garlic (minced or chopped)
1 pinch of asafoetida (good for digestive aid)
1/4 teaspoon of turmeric
1/2 lemon juice
1/4 cup water
Salt to taste
Heat up the oil. Add asafoetida and garlic. Don’t brown the garlic, just saute it until you smell like garlic. Now add turmeric powder and sprouts. Saute all.
Add water and heat it up until all the water is soaked by sprouts. We don’t want to mush up the beans. They should be soft and cooked through. Add lemon juice in the end and serve.