Anybody out there sprout beans, besides the usual mung beans and soy beans? Here are
my latest varieties. They were only "partially sprouted", as this is what the recipes called for, with sprouts around 1/2", instead of the full sized sprouts. The horse gram required more cooking than normally done with sprouts, as the attached beans were still fairly firm. One recipe actually called for using a pressure cooker for the horse gram, though I just cooked it a little longer in a saucepan.
Since the red chori were my favorites, I since spouted even more, for longer, and got 2 qts of 1 1/2" sprouts from 3/4c of beans. I used some in some stir-fries, but I would not use them in some things, like pad Thai - the strong flavored sprouts would overpower many of the flavors, IMO. The flavors were very good in the stronger flavored Szechwan and Malaysian type dishes I used them in.
