Sprouted Pulses Burger

Posted by Srivalli | Monday, February 15, 2010 | , , | 6 comments »

Sprouting is an interesting job in summer. You will be thrilled to see the stems peeping out of the seeds. Sprouting not only increases the nutrients but also reduces the toxins. An ideal food for the kids and elders as it is easily digestable.

In summer, you can sproute the seeds with little effort. Buy 100 grams of each - Green peas (Pattani), channa (Kondakadali),  Black eyed peas (Vellai karamani), Payaru (whole green moong dhal) and Cow peas (Karamani – this one was from India). They sprouted well and in 30 hours and you could see their stems growing like anything.

Sprouting Process:

Soak the above pulses over night. Wash many times before sprouting.

Tie in netted cloth. I never used to hang it. Instead I close it with a wodden basket (3/4) leaving room for air to circulate. After 10 hours it started sprouting.

Sprayed some water again. After 20 hours it sprouted well.

Transferred to fridge till I use it. Oh… it started sprouting in the fridge too. After 30 hours (the last 10 hours in the fridge) I am ready to make use of it!

Sprouts in process

Recipe: Sprouted pulses burger
Preparation time: 1 hour
Sprouting time: 30 hours
Cooking time: 12-15 minutes
Yields: 8 burgers (as shown the picture)
Shelf Life: Will be fresh for a month in the freezer
Recipe Level: Medium

Recipe by: Viji

Use 50% of it to make these delicious burger.
  1. Grind a cup of sprouted seeds with enough salt, green chili2, ginger one small wedge. Add a cup of grated veggie of your choice. I added shredded carrot.
  2. Add ½ cup of powder to bind – you can use either dalia/nuts/bread crumbs/oats  – I used ¼ cup of sunflower seeds and ¼ cup of fried channa powder
  3. Add 1 tsp of each – Garam Masala, Chili, Pepper, Kasturi Methi, dried parsley powders
  4. Add 1 tbsp of each – chopped coriander and mint leaves
  5. Bind everything and shape them into burgers.
  6. Coat them with breadcrumbs/oats powder
  7. Freeze them for 2-3 hours before use.
  8. Shallow fry them and enjoy with hamburger buns with veggies of your choice. I just love them with fresh lettuce, tomato, cucumber and onion slice. A tsp of tomato sauce will add taste to it. If you are not diet conscious spread one tsp of mayonnaise also. 


Used the rest to prepare this yummy sundal/salsa you call it.

I steam cooked the remaining sprouted pulses with enough salt.
Chopped – Cucumber, onion, capsicums, lettuce, raw mango, green chili, ginger
To temper – oil 1 tsp, mustard seeds and hing powder a pinch, curry leaves few, fresh grated coconut 1 tbsp


In a skillet temper as given. Add the capsicums, green chili and ginger and saute for a minute. Switch off the stove. Add the rest of the ingredients and mix well.Since raw mango is added, no need to sprinkle lemon juice. It’s up to you.

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  1. Jyoti // 16 February 2010 at 01:09  

    thi looks gr8! pics are lovely..

  2. notyet100 // 16 February 2010 at 09:50  

    so healthy this looks

  3. AshKuku // 16 February 2010 at 12:48  

    WOW!!! that is one nutrients rich burger...... Loved every bit of it..... Very illustrious!!!!! PERFECT!!!! Kudos to you!!!!


  4. deepa // 16 February 2010 at 14:41  

    It seems to be very healthy. i recently sprouted wheat berries and used them in salad.Can i use them for making these burgers also?What else can be done with sprouted wheat berries

  5. Panchpakwan // 16 February 2010 at 22:44  

    Fantastic..so healthy burger...

  6. Vcuisine // 20 February 2010 at 17:28  

    Thank you all. Viji

    Deepa, while you grind wheat berries, it will be mushy because of its nature. So you can add it simply with the dough and mix it. Sprouted wheat berries can be used in sundal or can be used in puluv or kichidi. Try and let me know. Viji