A bowl of fresh moong and chana sprouts makes a crunchy, protein-rich addition to breakfast, salads and chaat. In summer, they sprout almost on their own. In winter, though, the cold slows everything down, and many people end up with seeds that stay hard, turn sour or take three or four days to show even a tiny tail. The seeds are not the problem. They just need warmth, moisture and a little patience. Here is a simple five-step way to get good sprouts at home even when the weather turns chilly.
