Soak the seeds overnight in just enough water after cleaning.
Put them in a wet cloth next morning and keep in a covered container.
Seeds will start sprouting after about 8 hours in summer. They take a few hours more when temperatures are low.
Any whole grain or pulses, e.g. wheat, moong whole, moth, channa, rajamah or chick peas can be sprouted.
Be innovative in using sprouts, preferably raw in interesting combinations with salad vegetables like onion, carrot, radish, cucumber, cabbage and fruits like papaya, pineapple, apple, banana, pomegranate as well as nuts and dry fruits with a dash of lemon.
Sprouts can be added to raitas; they can be pounded and mixed with potatoes/vegetables to make cutlets and can also be used as filling for stuffed paranthas.