Sprout Starter Kit – Matki + Whole Moong + Kala Chana (Bundle)

★★★★★ 4.8 (2,400+ reviews) | ✓ In Stock

Rs. 299.00

Inclusive of all taxes · Free shipping above ₹499

✓High Protein ✓Unpolished ✓Easy Cooking ✓No Preservatives

Size: Pack of 1 (1.35kg — 3×450g)

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100%
Organic

No
Chemicals

Lab
Tested

Fast
Delivery

FSSAI
Approved

Free delivery on orders above Rs.499. Ships within 1-2 business days. Safe packaging guaranteed.

There is something quietly miraculous about a sprout. A tiny seed soaks in water overnight. By morning, it has begun to stir. Within two days, it pushes out a small, tender shoot — alive, growing, bursting with enzymes and vitamins that did not exist in the dry grain the day before. Sprouting is one of humanity's oldest food traditions. It requires no kitchen, no equipment and no cooking skill. Just water, patience and a handful of the right grains. This kit gives you the three best-sprouting pulses in our range. • Organic Unpolished Matki (Moth Beans) – 450g The sprouting champion of Maharashtrian cuisine. Matki sprouts in just 24 hours, produces short, tender shoots and has a slightly firm, nutty texture that survives both raw and cooked preparations beautifully. The base of the iconic Maharashtrian Usal and Misal Pav, matki is also exceptional when eaten raw as a sprout salad with lemon, chilli and coriander. Rich in riboflavin, potassium and protein. • Organic Unpolished Whole Moong (Sabut Moong / Green Gram) – 450g The most beloved sprouting grain in India. Whole moong sprouts in 1–2 days, growing long, elegant green shoots that are crunchy, refreshing and subtly sweet. Eaten raw in salads, lightly stir-fried in a tadka, added to sandwiches or blended into smoothies — sprouted moong is one of the most nutritionally dense foods you can grow at home. Contains living enzymes, vitamin C (created during sprouting) and an easily digestible form of protein that raw or cooked moong cannot match. • Organic Unpolished Kala Chana (Bengal Gram / Black Chickpea) – 450g The slow and steady sprouter. Kala Chana takes 2 days to sprout but rewards patience with thick, crunchy sprouts that are deeply satisfying to eat. Exceptional in salads and chaat, lightly spiced with chaat masala and lemon. One of the most iron-rich foods in the Indian diet — and sprouting increases iron bioavailability significantly. Why Unpolished Grains Sprout Better This is important — polished or processed grains often fail to sprout because the germ (the sprouting part) is removed during polishing. Our unpolished grains retain their complete germ layer, giving you a germination rate of 90%+ under normal conditions. Sprouting also multiplies Vitamin C content, increases B-vitamins, reduces phytic acid (improving mineral absorption), and makes protein far easier to digest. ✔ 100% Organic & Unpolished ✔ No Artificial Coating ✔ No Chemicals or Pesticides ✔ NPOP Certified Organic ✔ FSSAI Approved ✔ Lab Tested for Purity Save ₹58 compared to buying all three individually. Free delivery on orders above ₹499.

Nutrition Facts

Dal Bhaat — Organic & Unpolished

✦ Per 100g

Serving Size: 100g (sprouted weight varies) | Servings Per Pack: 13.5

Calories

per 100g

343

% Daily Value*

Total Fat 1.2g

Total Carbohydrate 60g

Dietary Fiber 16g

Sugars 3g

Protein 24g

8-12 hrs (for sprouting)Soak

1-2 daysCook

1:3 (for cooking)Dal:Water

4Serves

Day 1 Evening — Start the Soak
Measure 2–3 tablespoons of your chosen pulse. Rinse thoroughly in cold water 2–3 times. Add to a clean glass or ceramic bowl (avoid metal) and cover with 3–4 times the volume of cold water. Soak at room temperature — not in the refrigerator. Cover loosely with a muslin cloth (not an airtight lid). Soak times: Matki — 8 hours. Whole Moong — 8–10 hours. Kala Chana — 10–12 hours.
Day 2 Morning — Drain and Rinse
Drain the soaked pulses completely. Rinse 2–3 times with fresh cold water. The grains should be visibly plump and some may already show a small split or bulge where the shoot will emerge.
Set Up for Sprouting
Transfer to a clean, damp muslin cloth. Fold and tie loosely. Alternatively, use a clean jar — spread the soaked grains in a thin, even layer and cover the mouth with muslin secured by a rubber band. Turn the jar upside down at an angle to allow air circulation and water drainage. Place in a warm, dark corner of your kitchen — not direct sunlight.
Day 2 Evening — First Rinse
Sprouts must be rinsed twice daily to prevent bacterial growth and keep them fresh. Open the muslin, rinse gently under cold water, drain completely and return to the cloth or jar. By evening of Day 2, you should see small white shoots appearing — this is the magic moment.
Day 3 — Harvest
Matki will have 0.5–1cm shoots after 24–30 hours and is ready to eat. Whole Moong will have elegant 1–2cm green-tipped shoots after 36–48 hours — these are at their nutritional peak. Kala Chana takes 2–3 days and develops shorter, thicker sprouts. Rinse the final sprouts one last time, drain completely and refrigerate in an airtight container. Consume within 3 days.

8-12 hrs (for sprouting)Soak

8-12 minCook

1:3 (for cooking)Dal:Water

4Serves

Maharashtrian Matki Usal
Sprout matki for 24 hours (just the first white shoot stage). Heat coconut oil in a thick pan. Add mustard seeds and let them pop. Add curry leaves, green chilli, 1 tsp goda masala or garam masala, ½ tsp turmeric. Add sprouted matki, toss well to coat. Add ½ cup water, cover and cook on medium-low heat for 8–10 minutes until tender. Add a piece of kokum or 1 tsp tamarind juice. Finish with fresh scraped coconut and coriander. Serve as a side or over pav for Misal Pav.
Stir-Fried Moong Sprouts
Use fully sprouted moong (1–2 day sprouts). Heat ghee or coconut oil. Add mustard seeds, hing, green chilli and curry leaves. Add sprouted moong and toss on high heat for just 2–3 minutes — you want them to remain crunchy and alive. Add lemon juice, salt and chaat masala. Eat immediately as a warm salad or light breakfast.
Kala Chana Chaat
Sprout kala chana for 2–3 days until shoots are 0.5cm. Toss with finely chopped onion, tomato, green chilli, chaat masala, cumin powder, amchur, black salt and a generous squeeze of lemon. No cooking needed. This is one of the most nutritionally dense raw foods you can prepare.

🌿 Pro Tips

Why Unpolished Grains Sprout Beautifully: The germ — the part that sprouts — is intact in our unpolished pulses. Polished or heavily processed grains often have the germ removed or damaged, resulting in poor germination. Our grains typically achieve 90%+ germination rates under normal conditions.
Temperature Matters: Optimal sprouting temperature is 20–25°C. In Indian summers, sprouts may be ready faster. In cold weather, they may take longer. Never refrigerate during the sprouting process — cold temperatures slow germination significantly.
The Rinse Rule is Sacred: Rinse your sprouts twice a day — morning and evening. This prevents bacterial and mold growth, keeps them fresh and actually speeds up sprouting by refreshing moisture levels.
Eat at the Right Stage: Matki and moong are best eaten when shoots are 1–2cm long — this is when enzyme activity and Vitamin C content are highest. Over-sprouted grains (shoots longer than 3cm) develop bitterness and lose some nutritional benefits.
The Science of Sprouting: During sprouting, starch converts to simple sugars, phytic acid (which inhibits mineral absorption) is reduced by 50–75%, Vitamin C is created from scratch, and protein digestibility increases significantly. A dry grain and a sprouted grain are nutritionally almost two different foods.

100% Organic Sourced from certified organic farms

Zero Chemicals No pesticides or artificial colour

Lab Tested Purity Every batch verified for safety

Farm to Table Directly sourced, minimally processed

FSSAI and ISO Certified Meets Indian food safety standards

Fast Delivery Ships in 1-2 days, safe packaging

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