The cooking philosophy of my mother and mother-in-law is so much different than mine. Though I grew up eating my Mom’s food I am more picky and finicky when it comes to the food I buy or eat. Yet I abide their words when it comes to few aspects of cooking. And there is nothing wrong if you listen to your MIL when she can teach you to sprout grains and legumes without any special equipment or technique. Before that I need to hunt for the 10 different props and still it used to stink at the end of the day. But this method works like a charm.
Personally I find sprouting as a shortcut method to increase the nutrition intake in our everyday meal. It doesn’t need much of my intervention and I don’t have to invent recipes to use them up as they can be easily incorporated in the dishes I make right from simple salad, soups, sandwiches, upma, kichdi to mighty stews, casseroles, curries, pulav/pilaf etal.
½ cup each Horse gram, Mung Bean & Chickpea (You can sprout any legume or seed using this technique)
Colander or a Strainer