Jar or tray sprouting — soaked, rinsed and eaten in two to five days.
Fine white threads with a delicate sweetness. The classic sandwich sprout, and it needs scrupulous rinsing.
The everyday Indian sprout. Soak overnight, rinse twice a day, eat in two days — no soil, no tray, no light.
Nutty and substantial once sprouted, and far easier to digest than boiled. Needs a longer soak than moong.
A hardy traditional pulse, high protein and long valued in South Indian and Ayurvedic cooking.
Bitter, aromatic and traditionally taken for digestion. Sprouts fast and does not need light.
