Uses: Burgers, pulao, soups, casseroles, sundal and in wraps/burritos.
Uses: Use them same way as regular legumes in recipes.
Uses: Dals, kootus, in pulaos etc. Also, raw in salads although in very minimal quantities since its hard on digestion without cooking.
Uses: Sprouted seeds and nuts at times get lightly toasted before adding to my salads and/or wraps. Also, grind them into paste/pestos/butters which lasts even longer (around 10-14 days when raw). They also get made into Nut Milk which I substitute for milk in regular recipes.
Whole grains:Barley, Farro, Kamut, Buckwheat Groats; Legumes/Lentils: Horsegram, , Black Chickpeas, Brown Chickpeas and Fava Beans. --DK
Will do a post on those soon. Thank you for reaching out to me :) --DK
I would use it the same way as regular millet in recipes. Just cook it like regular, or dry it and make it into flour. Sprouting makes this easier to digest and adds more nutrition. Its not necessary that once you sprout something it has to be eaten raw like every other site insists :). --DK