Arre, in this dry heat of Rajasthan, you don't need a fancy jar! Just soak the rajma overnight, then wrap them in a wet cotton cloth and keep it damp. The jar might cook them in this sun, you see.
Here, we sprout moth beans or moong on the terrace in a clay pot under a wet sack — the clay keeps it cool. Rajma needs more patience and less direct fire from the sky, I think!
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