Category: Bahan Masak
Dibudidayakan dan dinikmati selama ribuan tahun, kacang hijau adalah bahan pokok dalam dapur Ayurveda. Kacang ini dapat dimasak perlahan menjadi sup yang lezat, digiling menjadi tepung bebas gluten, atau ditumbuhkan untuk menjadi topping atau camilan yang renyah dan bergizi.
Sprouted a batch for the first time and they were crunchy and ready in about four days, which was faster than I expected. The stew I made with them turned out thick and hearty, exactly what I wanted on a cold evening.
I'd never used these in a stew before, but they simmered down perfectly creamy in about an hour. The gluten-free flour I ground from them gave my pancakes a lovely, earthy depth.
Sprouted a handful on my kitchen counter for the first time and they were crunchy and fresh by day three. The beans themselves are clean, no pebbles or debris, and they cook up soft without turning mushy. Perfect for a simple dal when I don't want to fuss.
