The sprouts are excellent to those trying to slim down and lose weight. For example in the sprouted moong, the overall energy decreases by 15% but the protein availability increases by a whopping 30%. The carbohydrate molecules during sprouting are broken down and these, when they react with nitrogen, go to form amino-acids which, in turn, give rise to easily digestible proteins.

During sprouting, the trypsin inhibitors, which are commonly present in the raw pulses and impair their digestibility, are also inactivated. Further vitamins (A, B-Complex, C) are also rapidly synthesised during germination and, therefore, increase. In moong sprouts the vitamin A content increases by 285%, thiamine by 208%, riboflavin by an astounding 515%, niacin by 256% and finally ascorbic acid by 600%. When the seeds sprout, shoots appear earlier than roots. The sprouts are maximally nutritious, if consumed before the roots start emerging.

Sprouts are considered an excellent and inexpensive substitute for expensive fruits since both are rich in fibre and vitamins. Sprouts are also a rich source of assimiable minerals such as calcium, magnesium, phosphorus, potassium and zink. In moong sprouts, the availability of calcium increases by 34%, potassium by 80%, iron by 40% and phosphorus by 56%. This is attributable to the release of minerals from protein complexes and decrease in the level of phytates during sprouting. Further, beans like fruits, are low in sodium and high in potassium which in particular render them health-friendly and ideal for the hypertensive.

According to the current estimates dry beans or pulses are a healthier and less expensive source of proteins for over two billion people worldwide. Beans are nutritively crucial for those who are habitually or compulsively vegetarians. For them, these constitute the meat equivalent.

Pulses/beans have all the plus points of providing healthy and nutritious food. They are rich in the much-needed proteins, low in fat and high in complex carbohydrates. They constitute a good source of minerals.

Here am posting a intresting recipe using sprouts. Its so easy to cook that anyone can give it a trial , also it uses less ingredients and has the unique indian taste in it.

Ingredients:

GreenMoong Dal Sprouts- 2 cups

Turmeric powder- 1/4 teaspoon

Red chilli powder - 1 tablespoon

Chaat masala - 1 tablespoon

Mustard seeds - 1/2 teaspoon

Curry leaves - 6-7 nos

Whole dried red chillies - 2 nos

Asafoetida - a pinch

Salt - as per taste

Oil - 1 tablespoon.

Method:

For Making the Moong Sprouts:

1. Soak the green moon dal overnight with lots of water.
2. Next day morning, drain all the water, cover the dal with lid and keep them in warm place.
3. In 1 1 /2 to 2 days, the sprouts will be ready. Keep them in the refrigerator and use as required.

1. Take a deep bottom kadai and heat it over flame.
2. Add oil . Put the mustard seeds and allow it to crackle.
3. As soon as the mustard seeds crackle, add the curry leaves and whole red chillies and saute for few seconds till the moisture in curry leaves goes.
4. Add the moong sprouts in the kadai and and add some 2 cups of water to it.
5. Cover it with lid and cook for some 15-20 minutes on medium flame till the moong sprouts are soft and tender.
6. Open the lid after 15-20 minutes and check if the moong sprouts are cooked. It must be tender soft. Monng sprouts takes time to cook depending on the season, it takes longer during winters.
7. When the sprouts are soft and tender, add turmeric powder, red chilli powder, chaat masala and salt. Mix well and stir it.
8. If water is still left then stir it on open (without lid) till the water gets evapourated.
   
9. When it dries, remove from fire.
10. Serve hot with chapati. It tastes best with them.

• Allow the moong to sprout well. Or you can buy readymade moong sprouts available in market.
• A teaspoon of sugar can be added to this recipe while cooking for those love sweet and sicy taste.