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Horse Gram Sprouts – Grow your own salad! July 10, 2008

Posted by live2cook in Sprouts! Sprouts!.

As I had mentioned earlier, I am a budding gardener. Apartment dwelling and the Northeast weather confined my exploration to indoors only.

“You Cheater!”, my friend D smiles at me. 🙂

“OK, D! I confess”. I always think twice before buying the pots,soil and seeds. “Why waste all the money, when you are not sure whether the plants grow in a limited space and sunlight?” is my argument always. I grow the plants that can grow well inside and whose seeds can be taken from my pantry itself. That is why sprouts are my favorites always.

Though I grow the sprouts and shoots in soil, my frugal mind always complains about the seeds that get wasted in the soil. This led me to search for a way to grow sprouts without soil that I can get both the sprouts and the seeds for my salad. After reading “When in doubt, sprout”, which suited my need, I started my explorations of growing my salad in a jar. I am learning the in and outs of the process and will share with you the secrets that I find along the path.

Here we go, Horse gram sprouts!

Horse gram is similar to Moth bean. It is called “Kollu” in Tamil. It is a renowned fodder for horses which made it less popular as human food. But, this legume is high in iron and protein.

Things you need to get started:

1 glass jar of your choice
Horse gram seeds for sprouting (I will tell you how to measure the amount of seed needed, in the next few lines)
A small piece of cheese cloth or similar that can cover the mouth of glass jar
1 Rubber band


  • Fill the glass jar with water by measuring 1 cup at a time. Suppose the jar holds 2 cups water, then we can grow 2 Table spoons of tiny seeds (like mustard seeds) and 1 Table spoon of seeds like peas, into sprouts.
  • Over crowding of seeds will result in poor air circulation and lead to seed rot. So take care not to add more seeds than the Jar can hold.
  • Soak the seeds in water for 8 – 12 hours. Changing the water once or twice is good.
  • Cover the mouth of the jar with the cheese cloth and fasten with the rubber band.
Horse gram soaked

Horse gram soaked

  • When the seeds turn plump, tilt the jar over the sink that the water drains completely.
  • Store the jar in a darker place or away from direct sunlight.
  • Once in a while fill the jar with water, give it a swirl and drain completely. This will keep the seeds moist.
  • After four days of the above process, the sprouts would have grown taller and you will notice a small split in the sprouted stem.
  • Move the jar near the bright window.
  • Since I didn’t know how to measure the seeds earlier, I added 4-5 table spoons of seeds that the sprouts grew beyond the jar. So, I transfered the seeds to a casserole dish and covered loosely with a glass pie plate. The idea is to give a green house effect.
Horse sprout in a Casserole dish

Horse sprout in a Casserole dish

  • Keep washing the sprouts once in a while. In a day or two, you will notice tiny leaves appearing in the sprouts. Keep near the window for one more day until the leaves turn green and develops some chlorophyll.
  • Sprouts are ready for salad. You can refrigerate the sprouts up to 1 week.
  • A jar that can hold 2 cups water will yield sprouts to make salad for 2 persons per meal.

Horse Sprout - Closer view

Horse Sprout - Closer view

I will talk about how I used the sprouts in the next post.


Crockpot Manipuri Ootti (Peas Stew of Manipur, India) June 14, 2008

Posted by live2cook in Sauces and Gravies, slow cooker recipes, Sprouts! Sprouts!, Uncategorized.

When I prepared Manipuri khichdi for our lunch, I was thinking about serving Pickle and Yogurt as sides. But, Anthony mentioned that Khichdi will go very well with Manipuri Ootti. I got interested and decided to prepare Ootti to serve with Manipuri Kichdi. Like adding fuel to fire, the ingredients for Ooti were very few and were my pantry staples setting my interest ablaze. So, I jumped in to action and set up another crock pot for Manipuri Ootti.

Anthony was right! Manipuri Ootti and Khichdi are the perfect duo. Thanks to him that we had a wonderful lunch.

Since I was planning Ootti as a side for two of our meals and the amount of soaked and sprouted green peas that I had in hand was not sufficient, I added some field beans sprouts too.


1 Cup Dried Green Peas (soaked for 8 hours or more. I Sprouted the peas. But it is optional)
1/2 Cup Dried Field Beans (Dried Lablab or Fava beans, Mochchai paruppu in Tamil, Avarekkalu in Kannada) (soaked for 8 hours or more. I Sprouted the beans. But it is optional)
2 tsp Oil
1 1/2 tsp Salt
3/4 tsp Baking soda
1/4 tsp Black Mustard seeds
1 medium sized onion (chopped)
1/4 inch piece of Ginger (Minced)
1 pinch Turmeric powder
2 Dried Red chillies (broken into large pieces)


1. Heat the oil in a small pan and add the black mustard seeds. When they splutter, add turmeric and red chilli pieces. Stir for a minute.
2. Add the chopped onion and minced ginger. Fry till the onion turns slightly brown.
3. Add this tempering to a 5 quart slow cooker insert.
4. Drain the peas and beans well and add to the tempering above.
5. Pour 2 and 1/2 cups of water. Add salt and the baking soda.
6. Cover and cook in low for 8 – 12 hours.
7. Serve with cooked rice, flat breads or Khichidi.

Manipuri Ootti

I am serving Manipuri Khichdi and Oooti to all of you through RCI – North east India hosted by Bhags.