The sprouting of pulses is nutritionally important, because

Concept:

• Loss of nutrients during pre-preparation, preparation, and cooking can be minimized.
• It can be achieved through age-old, time-tested methods of:
  • Germination/Sprouting
  • Fermentation
  • Supplementation/Combination

Explanation:

• Germination/sprouting is a process in which small shoots come out of the dal or cereal when these are kept with a small amount of water.
• Grains like wheat, bajra, and jawar can also be sprouted.
• Pulses like moong, peas, and black grams are also sprouted first and then steamed and eaten.
• The time and water that each grain or pulse or legume needs for soaking and sprouting are different.
• Normally 8-16 hours are needed for soaking and 12-24 hours
  for sprouting depending upon the season. 
• The advantages of sprouting food items are:
  • It leads to an increase in vitamin C and whole B-complex.
  • It increases the digestibility of foods.
• When sprouting is followed by fermentation the vitamin content becomes much more.

Thus, the sprouting of pulses is nutritionally important, because It increases digestibility.