Sprouts are the germinated seeds| pulses

 

Sprouts are the germinated seeds| pulses
Sprouting is the practice of germinating seeds to be eaten either raw or cooked. The germination process that lasts few days, can be done at home manually. The seeds are normally first soaked, before soaking, the seeds are rinsed to remove soil and dirt. The soaking increases the water content in the seeds and brings them out of quiescence. Then draining and then rinsing seeds at regular intervals until they germinate, or sprout. The growth process of any sprout can be slowed or halted by refrigerating until needed.
Common seeds for sprouting include alfalfa, fenugreek, lentils, peas, etc. The Mung beans have been sprouted in Asia for thousands of years.
Choose seeds to be sprouted. Put the seeds| pulses in warm water to soak, 8 to 10 hours. Now rinse the pulses| seeds. 

Drain the water, put them in a muslin cloth and tie it tightly. Place it in a jar or a vessel in a warm, dark place. Cover with a lid. Check if the sprouts have attained desired length, or else sprinkle some water again continue to sprout.
When sprouted well then store unused sprouts in the refrigerator.
Sprouts are said to be rich in digestible energy, vitamins, minerals, amino acids, proteins, these nutrients are essential for human health.
"...sprouts nourish and strengthen the whole body, including the vital immune system."