?'s about Kichadi and Hot Simmered Milk

[pbaby]

Hi everyone!

I'm going to make Kichadi this weekend and had a question. I bought some mung beans that said "for cooking and sprouting". Did I get the right ones? They're small, round, and greenish in color.

On the hot simmered milk, what type of cardamon pods should I use? White, green, or black? Does each one taste different and is one better to use than the other?

Thanks!!!
P.

[ivana]

Yap these are the one you need. Any kind of beans can be used for sprouting. Its just need to be soaked in water and placed in sprouting jar for next couple of days. Then the whole magic is happening. There is no special type of beans that is used just for sprouting. So, just go for it. But, also as any type of beans it's recommended to soak them overnight as this will help with digestion and faster cooking.

I use black cardamon pods, but they are really strong. Didn't try the others, so can't tell you the difference.

Hope everything goes well with Kichadi. Waiting for your report

ivana

[pbaby]

Thanks Ivana!

One more question. Do I need to sprout the beans if I'm gonna cook them?


P.

[ivana]

Oh no, you just soak them overnight and cook them next day.
I just mentioned the process of sprouting, so you can see that there are no special beans used for sprouting. Sorry if I wasn't so clear, English is not my native

ivana

[pbaby]

Thanks Ivana!!

P.