Ragi is easily sprouted. Simply soak overnight in filtered water. Then drain and wrap in cheesecloth. Place a damp towel on top, and place in a warm area of your home. Check after 4 hours to see if they have sprouted. They could take several more hours to actually sprout depending on temperature. Just keep checking.
To make kitchari with ragi, rinse ½ cup ragi with ½ cup masoor daal lentils until water is clear. Soak for 30 min to 1 hour, then drain. In a pressure cooker, heat 2 TBSP ghee, add 1 tsp whole cumin and allow them to pop. Add ragi and daal, along with 1 tsp turmeric, and pinch of hing powder. Add 2-½ cups of water and pressure cook for 5 minutes. Salt and serve with ghee, lime, yogurt, coconut flakes, and/or cilantro.
What do I do if my ragi is chewy?
Ragi is naturally a little chewy when it's cooked on the stove top. It's a little less chewy if cooked in a pressure cooker. Grinding it will certainly take away the chewiness. You can grind it in a food processor, blender, or coffee grinder. Or if you prefer, you can sprout the ragi first, dry it in the sun, and then grind it.
Bring one cup of milk to low boil.
Add 1/4 cup of rinsed ragi and simmer on low, stirring, until tender and thick.
Remove from heat and rest for 3 mins.
Add one chopped banana (medium size).
Add jaggery to taste (optional).
Ragi Savory Porridge
In a small pan, heat 1 TBSP ghee
Add a seasoning of mustard seed, cumin, asafoetida, and a few curry leaves.
Cook for 1 minute. Then add one cup of water and 1/2 cup of rinsed ragi.
Bring to boil, then turn to low and simmer, covered until tender.
Rest for 3 minutes.
Then top with a spoonful of yogurt and some freshly chopped cilantro leaves.