While the original article didn’t have the specific information, I found some helpful details 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 cumin, coriander, and turmeric while cooking sprouts can further aid digestion and balance the doshas.