You soak the rajma overnight, then tie them in a damp muslin cloth and keep it in a dark, warm corner of the kitchen. In three days, you’ll see the tiny tails. But my life says the obvious plastic jar is wasteful—I use an old clay *matka* with holes. The earth breathes through it, and the sprouts come stronger, like my mango saplings in the field, not in some city-bought plastic pot.
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