How to sprout moong and chana in winter when low temperatures slow germination

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A bowl of fresh moong and chana sprouts makes a crunchy, protein-rich addition to breakfast, salads and chaat. In summer, they sprout almost on their own. In winter, though, the cold slows everything down, and many people end up with seeds that stay hard, turn sour or take three or four days to show even a tiny tail. The seeds are not the problem. They just need warmth, moisture and a little patience. Here is a simple five-step way to get good sprouts at home even when the weather turns chilly.

Good sprouting begins with good seeds. Choose whole, fresh moong and kabuli or desi chana that look plump and uniform, and avoid split, broken or very old ones, since they rarely germinate. Take about a cup of each, remove any stones or damaged pieces and rinse them two or three times in clean water. Keep moong and chana in separate bowls, since chana takes longer to sprout and needs a longer soak.

Cold water slows down the soaking process in winter, so use lukewarm water, comfortably warm to touch but never hot. Soak moong for about 8 hours and chana for 10 to 12 hours, ideally overnight. Keep the bowls in a warm corner of the kitchen, away from draughts and open windows. The seeds should swell to roughly double their size. If they remain hard after soaking, give them a little more time before draining.

Drain the water completely, since leftover water can make the seeds slimy and sour. Place the soaked seeds in a clean, damp muslin or cotton cloth, tie it loosely and hang it, or put it in a colander or a perforated container. Cover it with a plate or another cloth to hold in the warmth. The seeds need moisture and air, so do not seal them tightly in a plastic box.

This is the key step in winter. Place the sprouts in the warmest part of your home, such as near the gas stove (not on it), on top of the refrigerator, inside a switched-off oven with the light on, or in an insulated casserole or thermos box. Rinse them with lukewarm water morning and evening, drain well and wrap them again. Moong usually sprouts in 24 to 36 hours in winter, while chana can take 48 to 72.

Sprouts are ready when small white tails, about a quarter to half an inch long, appear. If they smell sour or look slimy, discard the batch and start again. Give them a final rinse and use them within a day, or refrigerate in an airtight container for two to three days. Eat them raw only if they are fresh and washed well; lightly steaming or sautéing them is safer, especially for children, older adults and pregnant women.

This article is intended for general informational and cooking purposes only. Sprouting time and results vary with the seeds, room temperature and humidity. Raw sprouts can carry bacteria in warm, moist conditions, so wash your hands and equipment, use clean water and discard any sprouts that smell bad or look slimy. Children, older adults, pregnant women and people with weak immunity should eat only cooked sprouts. People with food allergies or digestive concerns should consult a doctor or dietitian.