Category Archives: Sprouts

Salad of Sprouted Fennel Seeds, Fenugreek Seeds, Moong and Veggies with Chilli Spiked Dressing

Salad of Sprouted Fennel Seeds, Fenugreek Seeds, Mung and Veggies with Chilli Spiked Dressing

  • Servings: 1-2
  • Difficulty: easy
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Salad of Sprouted Fennel Seeds, Fenugreek Seeds, Mung and Veggies with Chilli Spiked Dressing








Whoever thinks that salads are boring will probably change their mind once they try this delightful salad. Personally speaking, it is one of the best salads I have ever made.

There are two components which have been brought together to create this main course salad meal. The chilli spiked dressing recipe is courtesy a friend and the base is my own concoction.

I had sprouted a mix of moong beans, fennel seeds and fenugreek seeds. The fennel seeds provide a nicely fragrant addition to the dish.

Salad of Sprouted Fennel Seeds, Fenugreek Seeds, Moong and Veggies with Chilli Spiked DressingSince I was having the salad for dinner, I wanted a bit of raw as well as cooked. But you can use your imagination or whatever is available in your refrigerator. I like to think of it as “anything goes” salad.

Ingredients for the dressing may appear bog-standard but the inclusion of stalks of fresh coriander and a chilli elevate it to a totally different sphere.

A marriage of the two is an utterly divine, refreshing, crunchy, filling and moreish salad.

Ingredients for the Dressing

2-3 Tablespoons olive oil

Juice of 1-2 lime or lemon

1 Teaspoon freshly ground black pepper

1 Tablespoon prepared mustard paste (I used Colemans)

1/2 Teaspoon sugar (I used demerara)

1-2 Heads of garlic

1/2 Cup stalks of fresh coriander

1 Green chilli

Salt to taste


  1. Peel and mince the garlic (or you can chop it very finely if you prefer a less pungent flavour).
  2. Wash and finely chop the stalks of fresh coriander.
  3. Wash and finely slice the chilli.
  4. Put all the ingredients in a jar and shake vigorously.
  5. Taste and add a bit of whatever extra you fancy, it is purely personal preference.
  6. Refrigerate.

Ingredients for the Salad

1 Cup sprouted moong, fennel seeds and fenugreek seeds

1 Beetroot

200 Grams mushroom

1 Green pepper

2 Onion

1 Carrot

1/2 Cup leaves of fresh coriander

1 Tablespoon toasted pine nuts

1 Tablespoon toasted pumpkin seeds

1 Teaspoon olive oil

A pinch of mixed herbs

Salt to taste


  1. Wash and steam the beetroot for about 10 minutes until tender yet firm.
  2. Once cool, rub the skin off and slice into matchsticks. Set aside.
  3. Wash the mushrooms and add them to a hot frying pan along with some mixed herbs, olive oil and a bit of salt to taste.
  4. Cover and cook for 5 to 8 minutes.
  5. Uncover and remove with a slotted spoon and set aside.
  6. Wash and coarsely grate the carrot. Set aside.
  7. Wash, de-core, de-seed and finely slice the green pepper along its length. Set aside.
  8. Peel, wash and finely slice the onion along its length. Separate the strands. Set aside.
  9. Wash and thoroughly dry the coriander leaves. Set aside.
  10. In a salad bowl, add the sprouts, beetroot, mushroom, carrot, green pepper, onion, coriander leaves, pine nuts and pumpkin seeds.
  11. Toss well.
  12. Add the salad dressing.
  13. Once again bring everything together so that all the vegetables are thoroughly coated with the dressing.
  14. Enjoy on its own or with some bread.


  1. You can add/substitute any other vegetables of your choice like lettuce, tomato, broccoli, courgette, sweetcorn – the list is endless…
  2. If you don’t have pine nuts, try with some toasted walnuts.
  3. Sunflower seeds can be added instead of pumpkin seeds.


Sprout, Pumpkin & Quinoa Souffléd Stuffed Pepper

Sprout, Pumpkin & Quinoa Souffléd Stuffed Pepper

  • Servings: 2
  • Difficulty: easy
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Sprout, Pumpkin & Quinoa Souffled Stuffed Pepper








I am so very excited to share this recipe with you.

a delectable and delicious way of enjoying stuffed pepper

My relationship with sprouted grains and legumes is very haphazard and filled with uncertainty. I work backwards as in sprout first and than wonder how to make use instead of planning a recipe and sprouting according to requirement.

This time round, I had a batch of beautifully sprouted green desi chana (small green chickpea) with long white tail. Since I haven’t had quinoa for a while, I thought of combining the two but realised that there would be too much protein and so came up with the idea of stuffing some peppers with both along with pumpkin for balance.

Sprout, Pumpkin & Quinoa Souffled PepperThese are one of the best stuffed peppers I have eaten. Sorry if this sounds far from humble but they are just so utterly piquant and heavenly and also totally satisfying.

Since there was some stuffing leftover, I used it to fill a couple of  tomatoes. Works beautifully. Which makes me think that the stuffing would work well in courgette and aubergine as well.

I served some quickly stir-fried mushroom and broccoli on the side. Once the peppers are cooked, remove them to a plate. Add a couple of spoonfuls of Worcestershire sauce to glaze the pan, throw in the vegetable of your choice with a pinch of salt, give it a stir, cover and cook on low heat for about 5 to 7 minutes. You will have perfect accompaniment to the stuffed peppers.


1/2 Cup uncooked quinoa

1 Cup sprouted beans of your choice

2 Large pepper

2 Onion

2 Tomato

1 Head of garlic

5-6 Bird’s eye chilli

250 Grams pumpkin

1 Stock cube (chicken or vegetable)

2 Tablespoons crumbled feta cheese

8-10 Walnut halves

2 Tablespoons sunflower seeds

1-2 Eggs

1 Tablespoon olive oil

Salt to taste


  1. Peel, wash and finely chop the onion.
  2. Wash and finely dice the tomato.
  3. Peel and finely slice the garlic.
  4. Wash and finely mince the chilli.
  5. Wash, peel and finely grate the pumpkin.
  6. Dry roast the sunflower seeds and walnuts till they turn a couple of shades darker. Set aside to cool.
  7. Heat the oil in a large frying pan.
  8. Once it is hot, lower the heat and throw in the onion, garlic and chilli.
  9. Add salt to taste, mix well, cover and cook for 5 minutes.
  10. Next, add the tomato and cook (again, covered) for 3 to 4 minutes.
  11. Uncover and add the sprouted beans and quinoa.
  12. Add 1.5 cups of water along with the stock cube, stir thoroughly, cover and simmer for 20 to 25 minutes till the quinoa is cooked.
  13. Uncover and add the grated pumpkin to the pan.
  14. Mix well and let the stuffing cool down.
  15. Wash the peppers, halve them and remove the seeds and core.
  16. Take a couple of drops of olive oil in the palm of your hand and rub the pepper halves all over.
  17. Beat the egg(s) and add them to the stuffing along with crumbled feta.
  18. Break the toasted walnuts with your hands and add them, along with the sunflower seeds, to the stuffing. Mix well.
  19. Fill the pepper halves with the stuffing.
  20. Heat the pan in which you had made the stuffing. It should have some residue oil remaining so you don’t need to add any more oil but if you feel the need, add a couple of drops and swirl it around the surface.
  21. Once the pan heats up, gently place the peppers, lower the heat, cover and cook for 15 minutes.
  22. Uncover, flip them over, cover once again and cook for 10 more minutes.
  23. Uncover and gently turn the peppers over so that the stuffing is facing up.
  24. Slide them onto a plate and serve.


  1. These peppers can be eaten hot but are equally enjoyable at room temperature.
  2. You can make the stuffing ahead of time and keep it till you are ready to cook the peppers.
  3. Try and use different coloured peppers.
  4. The quantity of chilli may seem a lot, specially since the bird’s eye variety is hot, but they provide the right amount of oomph to counterbalance the natural sweetness of peppers and pumpkin. You can reduce the quantity if you prefer.

Fragrant Summer Salad of Sprouted Mixed Beans

Fragrant Summer Salad of Sprouted Mixed Beans

  • Servings: 1-2
  • Difficulty: easy
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Fragrant Summer Salad of Sprouted Mixed Beans








Today, I am sharing with you another cool salad recipe for a hot summer’s day.

Combination of sprouted mixed beans, cherry tomato, yellow capsicum, onion, iceberg lettuce  and avocado have gone into this super duper, easy peasy  salad.

made fragrant thanks to a garlicky lemony dressing with mint and basil

I have one of those ready packets of mixed beans containing seven different bean varieties which I soaked for 8 hours and left for sprouting for about 48 hours. You can substitute canned mixed beans if you like (in which case skip the steaming step since canned beans are already cooked).

This salad is best made ahead of time and chilled for a few hours before having.


1 Cup mixed beans, sprouted

1 Medium ripe avocado

1 Yellow Capsicum

1 Large white or red onion

10-12 Cherry tomato

1 Small head of iceberg lettuce

1/4 Cup fresh mint leaves

1/4 Cup fresh basil leaves

1 Head of garlic

Juice of 2 lime/lemon

2 Tablespoons red wine or cider vinegar

1 Tablespoon olive oil

Salt to taste


  1. Steam the sprouted mixed beans for 10 minutes till they are tender yet firm (skip this step if using canned beans). Set aside to cool down completely.
  2. Wash, dry and shred the iceberg lettuce.
  3. Wash, de-core, de-seed and finely slice the yellow capsicum.
  4. Wash and split the cherry tomato in half.
  5. Peel, wash and finely slice the onion into half moon shape. Separate the rings.
  6. Wash, dry and coarsely chop the mint and basil leaves.
  7. Peel and grate the garlic.
  8. Juice the lime/lemon.
  9. In a small bowl, whisk together the olive oil, juice of lime/lemon, red wine vinegar or cider vinegar, grated garlic and salt to taste.
  10. Add the chopped mint and basil leaves to the salad dressing and set aside.
  11. Take a large salad bowl and throw in the cooled down beans, shredded lettuce, sliced yellow capsicum, halved cherry tomato and sliced onion.
  12. Toss well so that all the ingredients are mixed.
  13. Add the salad dressing and toss well once more.
  14. Now, peel and cube the avocado and add it to the salad.
  15. Mix one final time, cover and refrigerate for a few hours.
  16. Bring it down to room temperature about 30 minutes before eating.

Rice Free Beetroot Idli

Rice Free Beetroot Idli

  • Difficulty: easy
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Rice Free Beetroot Idli








My blogger friend Teagan of the Three Ingredients Serial fame is the inspiration for today’s recipe, or rather her latest episode (which features beetroot) is.

Reading the episode made me realise how little I eat the vegetable even though I like it so much.

Beetroot is full of minerals such as magnesium, phosphorus, sodium, potassium and calcium. It also contains vitamins A, B6 and C, and folic acid and has the goodness of carbohydrates, protein, powerful antioxidants and soluble fibre.

This is another one of my kooky concoctions which turned out absolutely delicious and a validation that healthy food need not be boring.

nourishing beetroot, mixed sprouted beans, jowar (sorghum) and bajra (pearl millet) make for wholesome, moreish, idlis

Enjoy with some coconut chutney.

The following yields 10-12 idlis.


1/4 Cup jowar

1/4 Cup bajra

1/4 Cup urad dal (skinned black gram)

1 Tablespoon fenugreek seeds

2 Tablespoons quick cooking oats

1 Cup mixed sprouted beans

1 Large (or 2 small) beetroot

1 Tablespoon paste of minced ginger-green chilli

15-20 Fresh curry leaves

1 Tablespoon oil

1 Teaspoon mustard seeds

1 Teaspoon asafoetida

Salt to taste

Ghee to grease idli moulds


  1. Wash and soak the jowar, bajra, urad dal and fenugreek seeds for 10 to 12 hours.
  2. Grind them till you get a fine paste. The consistency should be like a pancake batter.
  3. Leave in a warm, dark place to ferment for anything from 5 to 48 hours. Fermentation time will depend on the outside temperature so you will need to plan accordingly.
  4. Once the batter is well fermented, you are ready to make the idlis.
  5. Peel, wash and finely grate the beetroot.
  6. Wash the mixed sprouted beans.
  7. Wash and roughly chop the curry leaves.
  8. Add the quick cooking oats, ginger-green chilli paste, curry leaves, mixed sprouted beans and grated beetroot to the idli batter.
  9. Add salt to taste.
  10. Heat the oil and once it is hot, lower the flame and add the mustard seeds followed by asafoetida.
  11. As soon as the seeds start spluttering, take them off the heat and pour the tempered oil to the idli batter.
  12. Mix well. If you find the batter to be too thick, add about half cup water (remember oats will absorb some of the moisture too).
  13. At this stage, you can keep the batter aside upto 8 hours till you are ready to cook the idli.
  14. Grease the idli moulds and pour the prepared batter into them.
  15. Steam for 30 to 40 minutes.
  16. Insert a toothpick, if it comes out clean you know the idlis are cooked.
  17. Take out the idli moulds and let them be for 10 minutes before unmoulding.


  1. This recipe will also work with the traditional rice based idli batter.

Moong Bean Sprout & Carrot Upma

Savoury Indian Style Porridge with Moong Bean Sprout & Carrot

  • Servings: 2
  • Difficulty: easy
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Moon Bean Sprout & Carrot Upma








I think upma is one of those Indian dishes which is universally popular among Indians (and would appeal to non-Indians as well if they were to be introduced to it).

A type of spicy porridge, it can be dressed up or down, enjoyed on its own or with chutney and sambar.

The other day, my flatmate friend’s niece sent her a photo of dosa-upma she had in Hyderabad. It is one of the specialties of this particular restaurant she visited. We were both very curious about this hybrid item. In the photograph it looks like a normal dosa so we are wondering whether upma is added to the dosa batter or the dosa is stuffed with upma?! If we find out and I try it out in my kooky kitchen, be sure that I will share it with my kooky readers here :-).

Coming to today’s upma recipe…

moong bean sprouts, grated carrots, onion and tomato make this a really yummy, moist dish

It is a recipe I made up. One of the joys of cooking for one is that you can be as crazy or zany as you like in terms of experiments. Some fail, some are success, some offer learnings but none are boring. I am also very fortunate to have a flatmate who has an adventurous palate and is a game to try my experiments, no matter how crazy they sound. This one gets a thumbs up from her.

In the photo, the final dish looks yellow but there is no turmeric added. The upma has taken on some colour from the carrots which also lend it a hint of sweetness.

If you have some moong bean sprouts in your kitchen, this is worth trying. In fact, I would say it is worth sprouting some moong beans just to make this!


1 Cup semolina

1 Cup moong bean sprouts

1 Large (or 2 small) carrots

2 Tomato

2 Onion

3-4 Green chilli

Fresh ginger the size of your thumb

Handful of fresh coriander leaves

15-20 Curry leaves

1 Teaspoon mustard seeds

1 Tablespoon urad dal (split black gram)

1 Teaspoon asafoetida

2-3 Dry red chilli

1 Cup yoghurt (tart/sour)

1 Tablespoon oil

1-2 Teaspoons ghee

Salt to taste


  1. Dry roast the semolina on low flame for about 10 minutes. Set aside to cool.
  2. Peel, wash and chop the onion.
  3. Wash and dice the tomato.
  4. Wash and finely grate the carrot.
  5. Wash the curry leaves and dry them on some kitchen paper.
  6. Wash and chop the coriander leaves.
  7. Wash and finely slice the green chilli.
  8. Peel, wash and finely grate the ginger.
  9. Whisk the yoghurt and add 2 cups of water to it. Mix well and set aside.
  10. Break the dry red chilli into 2 to 3 pieces.
  11. Heat the oil in a wok like pan.
  12. Lower the heat and add the mustard seeds.
  13. As soon as they start spluttering, add the asafoetida followed by broken dry red chilli, curry leaves and urad dal.
  14. Fry for about 2 to 3 minutes (stirring frequently) till the urad dal turns light brown).
  15. Next, add the onions with salt to taste.
  16. Mix well, cover and cook for about 5 minutes.
  17. Uncover and throw in the tomato, sliced green chilli and grated ginger.
  18. Once again, mix well, cover and cook for about 5 to 7 minutes.
  19. Uncover and add the yoghurt-water mixture.
  20. Turn the heat to high and bring to boil.
  21. As soon as you see bubbles forming on the surface, lower the heat and add the roasted semolina, moong bean sprout, grated carrot and coriander leaves.
  22. Keep stirring for a couple of minutes till the semolina absorbs most of the moisture.
  23. Cover and cook for about 10 more minutes.
  24. Take the cooked upma off the heat.
  25. Grease a serving bowl with the ghee.
  26. Tip the upma in the ghee greased bowl, pat it down, cover and keep it for 5 minutes.
  27. Unmould and enjoy on its own or with some coconut chutney or sambar.

Pumpkin & Moong Bean Sprout Idli, The Kooky Way

Pumpkin & Moong Bean Sprout Idli

  • Difficulty: easy
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Pumpkin & Moong Bean Sprout Idli








If we go by some of the popular search engines, there is no recipe out there for idlis made from pumpkin and moong bean sprouts. So I like to think of this as one of my kooky inventions.

I may be wrong, the search engines may be wrong… If anybody has tried this combination before, would love to read about your experience.

My relationship with moong bean sprouts is quite rocky. There will be days and months when they are totally off my radar and than suddenly they appear and I end up sprouting a batch to last me through several recipes.

This time round, I have used moong bean sprouts in Healthy Maggi Noodles with Vegetables 3 and Colourful Sprouted Moong Bean Salad.

Now it is the turn of idlis. I still have a couple more recipes in which I will be using them after which we will be saying a temporary adios to each other!

In this recipe, I have used the traditional idli batter (makes a change from my usual rice free idlis).

A totally successful experiment worth repeating and an easy and fun way of incorporating more vegetables.

soft, fluffy, delicious and very healthy idlis

The following assumes you have some fermented idli batter and moong bean sprouts ready.

Depending on the size of your idli moulds, this will make about 8 to 10 idlis.


1 Cup fermented idli batter

150 Grams pumpkin

1 Cup moong bean sprouts

2 Tablespoons quick cooking oats

1-2 Teaspoons pure ghee

Salt to taste


  1. Peel, wash and finely grate the pumpkin.
  2. In a bowl, combine the fermented idli batter with grated pumpkin, moong bean sprouts, quick cooking oats and salt to taste.
  3. Grease idli moulds with pure ghee.
  4. Pour the batter in the moulds and steam for about 30 to 40 minutes.
  5. Take out the idlis and leave them aside for about 5 minutes before unmoulding.
  6. Enjoy with some coconut chutney.

Colourful Sprouted Moong Bean Salad

Colourful Sprouted Moong Bean Salad

  • Servings: 1-2
  • Difficulty: easy
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Colourful Sprouted Moong Bean Salad








a colourful salad which combines the raw and the cooked, offering different textures with a bit of zing

You don’t need me to tell you how healthy sprouted moong beans are.

They are more nutritious uncooked but although I am a bit of a kooky health freak, the thought of chomping through a bowl of raw moong sprouts is not exactly appetising or appealing to me!

So I made up this recipe which combines the goodness of sprouts with other vegetables for a really flavourful, refreshing salad.

Purple cabbage, white onion, yellow sweetcorn, orange carrot, green moong sprouts and mint – only red seems to be missing!

Remember my purple cabbage and onion mixture from Mackerel Salad? That has been sitting subconsciously in my mind ever since and so I decided to use it as a base.

This is good to eat on its own (I had a plate full for dinner) or you can serve it as part of a meal.

The roasted seeds and fresh mint make all the difference so please don’t skip them.


1 Cup finely shredded purple cabbage

2 White onion

100 Grams sweetcorn

1 Large carrot

1 Cup sprouted moong beans

1 Cup fresh mint leaves

2 Tablespoons sunflower and/or pumpkin seeds

2 Tablespoons apple cider vinegar

Juice of 1 lime or lemon

1 Tablespoon olive oil

1 Tablespoon strong, smooth mustard

Salt to taste


  1. First, you need to prepare the cabbage-onion mixture.
  2. Peel, wash and finely slice the onions in half moon rings.
  3. Separate the onion rings.
  4. Combine the shredded purple cabbage and onion rings in a bowl.
  5. Add the cider vinegar, a pinch of salt and toss well. Transfer to an airtight container and set aside to marinade for 4 to 5 hours.
  6. By the end of the marination time, the cabbage and onions will have softened and the onions taken on purple tinge from the cabbage.
  7. Dry roast the seeds till they release a nice, toasty aroma. Transfer to a plate and let them cool down.
  8. Wash the mint leaves and dry them on a kitchen towel.
  9. Wash and steam the sweetcorn kernels and set aside.
  10. Wash and coarsely grate the carrot and set aside.
  11. Wash the sprouted moong beans and set aside.
  12. To make the dressing, whisk together olive oil, mustard, juice of lime/lemon and salt to taste.
  13. In a salad bowl, add the cabbage-onion mixture, steamed sweetcorn kernels, coarsely grated carrot, sprouted moong beans and mint leaves.
  14. Pour the dressing and toss thoroughly.
  15. Sprinkle the toasted seeds and mix once more.
  16. Chill for a couple of hours before serving.


  1. I didn’t add any freshly ground black pepper to the dressing because I didn’t feel the need for it. It is purely personal preference, you can add a pinch if you like.

Guilt Free Pasta Salad

Guilt Free Pasta Salad

  • Servings: 1
  • Difficulty: easy
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Guilt Free Pasta Salad








Now that summer is upon us, my mind and stomach are turning towards luscious mangoes, juicy watermelon and cooling, fuss-free salads.

Here’s a pasta salad I made for last night’s dinner.

impromptu, good-for-you, balanced recipe of carbs, protein, dairy and vegetables

A little bit of pasta can go a long way if you load it up with vegetables. By this, I mean that you get the satisfaction of having had pasta while bulking it with all the good stuff.

You can use penne, farfale or any other chunky pasta of your choice.


1/2 Cup uncooked pasta

1 Chicken or vegetable stock cube

2-3 Tablespoons low fat, mild yoghurt

2-3 Cloves garlic

1 Teaspoon smooth mustard

1 Tablespoon hot sauce

1 Tablespoon olive oil

100 Grams broccoli

1/2 Cup mixed sprout

7-8 Cherry tomato

1 Yellow pepper

1 Small cucumber

1 Small bunch spring onion

Salt to taste

1 Tablespoon cider vinegar

1/2 Cup fresh parsley


  1. Boil the pasta with a pinch of salt and the stock cube according to instructions on the packet. Drain and put in a big bowl.
  2. Peel and grate the garlic.
  3. To make the salad dressing, whisk together yoghurt, mustard, hot sauce, grated garlic, olive oil and salt to taste. Refrigerate till ready to use.
  4. Wash and finely chop the spring onion. Add it to the pasta bowl.
  5. Wash and halve the cherry tomato and throw them in the pasta bowl.
  6. Char-grill the pepper on the burner and let it cool down. Cover and keep aside, the steam helps loosen the skin.
  7.  Once the pepper has cooled, remove the charred bits. Cut in half, remove the core and the stem and slice it. Add to the pasta bowl.
  8. Wash and dice the cucumber and add to the pasta bowl.
  9. Wash and chop the broccoli.
  10. Wash the sprouts.
  11. Steam the broccoli and sprouts till tender but still with a bite (approximately 7 to 8 minutes). Add to the pasta bowl.
  12. Wash and chop the parsley and add to the pasta bowl.
  13. Now toss everything together, add the salad dressing and toss once again.
  14. Drizzle with the cider vinegar, mix well and serve.


  1. You can use any hot sauce of your choice.
  2. Use a strong mustard for a bit of zing.
  3. You can peel the cucumber if you wish, I prefer it with the skin on.
  4. If you like garlicky dressing, increase the number of garlic cloves.
  5. I have a double-decker steamer so saved time by boiling the pasta and steaming the broccoli and sprouts simultaneously.

Fermenting In Cold Climate

Fermenting in Colder Climate









Seeing as how temperatures are low all across, I hope that today’s Kooky tip will help anybody out there looking to speed up fermentation process in cold weather.

This method will work well for batters, non-yeast doughs as well as for sprouting of beans, seeds and nuts.

having successfully tried it a number of times, am tempted to say that it is fool-proof

Depending on what you are fermenting, I suggest that you have a peek at 12 hour interval to check the progress.

I call this the double-barrel method. Don’t ask me why but the name has stuck in my mind for this approach!

Equipment Required

1 Large pot with lid

1 Medium pot with lid


Step 1: Heat the large pot till very hot. Take it off the heat and place it on a heatproof surface.

Step 1 Fermenting in Colder Climate









Step 2: Put the food that needs fermenting in the medium pot and place this pot in the just heated large pot.

Step 2 Fermenting in Colder Climate









Step 3: Cover the medium pot sitting inside the large pot. Finally, cover the large pot. Now keep the large pot with the medium pot inside in a dark corner of your kitchen. Be careful when handling the large pot as it will still be hot; use some gloves or a kitchen towel. You may want to put a heatproof plate underneath.

Step 3 Fermenting in Colder Climate









Step 4: After 12 hours, check whether your food is fermented. If you want to sprout some beans or seeds using this method, put them in a muslin before you place them in the medium pot.


  1. After 24 hours, if your food has still not fermented, follow this process one more time. Based on my experience, I would say that it works.

Happy fermenting!

Cooked Sprouted Moong

Sprouted Moong Cooked

I tend to sprout whole moong beans at least once in a week and, depending on what I fancy making, let the beans germinate for 2-3 days on my kitchen window platform.

One cup of raw moong multiplies 3-4 times as seen in this plate of uncooked sprouted moong.

Sprouted Moong Raw

Cooked sprouted moong is my go-to dinner when I fancy something simple and fuss-free as was the case last night.


One cup moong beans

1 teaspoon chilli powder (or according to taste)

1 teaspoon turmeric

1 teaspoon coriander powder

1 teaspoon cumin poder

A pinch of asafoetida (hing)

Salt to taste

1 tablespoon oil

Juice of 1-2 lemons (depending on size)


  1. Wash and soak moong beans for 8-10 hours.
  2. Drain the water and put soaked moong beans in a container with holes so that excess water drains and there is room for air to circulate. Place the container with holes on another container so that its bottom doesn’t touch any surface directly.
  3. Cover and leave for 24-48 hours.
  4. When you are ready to cook the sprouted moong, heat the oil in a wok like pan.
  5. Mix chilli powder, turmeric, coriander powder, cumin powder and salt to taste in a bowl.
  6. Add asafoetida to the hot oil.
  7. Add the dry masala powders from step 5 (keep the heat to minimum so that they don’t burn).
  8. Add lemon juice and give everything a good stir for 30 seconds.
  9. Add the sprouted moong, stir once again so that everything is mixed well.
  10. Cover and cook for 10 minutes.
  11. Switch off the gas and let it sit, covered, for further 5 minutes before serving.

you can serve this as a side-dish to an Indian meal