Sprouted Chawli / Red beans / Kilirpicha Vanpayaru
1 cup / 100 ml (Indian standard measuring cup of 100 ml / 4 oz capacity) red beans / vanpayaru
2 cups water
1/4 metre muslin cloth (or suitable clean / hygienic cotton cloth)
Wash and soak moon in 2 cups water for 6 hours or overnight. Drain out water thoroughly; pack it loosely in clean cloth. Set aside in a bowl for 2 days to allow beans to sprout or germinate. Sprinkle water occasionally (must ensure the pack is not immersed in water – the red beans may get spoiled instead of germinating). Sprouted red beans are very useful to make sukke / thoran or gashi with rice. Cooking time – 20 minutes in pressure cooker.