Ayurveda makes it clear that eating sprouted lentils can lead to some difficulties in digestion, one of them being that they are uncooked and this would aggravate Vata. However, when cooked by dry frying when there is no drained off water, the negative impact is reduced. Furthermore since they are specifically beneficial for restoring the intestinal wall by supporting beneficial bacteria.

What this means is that when there are no gut dysbiosis problems and there is no intestinal permeability, the need for the role of sprouted lentils could be expected to be reduced.

There are a few points about the Ayurvedic perspective on cooking sprouts, with ghee or coconut oil.

Balancing Doshas: Ghee is considered beneficial for balancing all three doshas (Vata, Pitta, and Kapha), though Kapha should consume it in moderation. Coconut oil is also sometimes used as a plant-based alternative.

Improved Digestion: Cooking sprouts, especially with ghee, makes them easier to digest. Ghee is known to boost agni (digestive fire), which helps in breaking down food and prevents digestive issues like gas and bloating that can be caused by raw sprouts.

Specific Benefits of Ghee: Ghee is considered a carrier that helps nutrients reach deep into the cells. It’s rich in butyrate, which supports gut health and reduces inflammation. It also has a high smoke point, making it suitable for cooking.

Spices: Using spices like coriander, cumin, and turmeric are good. You can also add cinnamon for Vata, fennel for Pitta and ginger for Kapha. You will then discover that you find easting more enjoyable and you fell more satisfied after meals.