Pachai Payaru / Green gram dal / Moong bean is a legume grown vastly in India. It is very healthy for all age groups. When sprouted, the health benefits are even more. Green gram dal is a pack of minerals, vitamins and iron. Sprouted green gram is low in calories and also has more antioxidants when compared to the non-sprouted dal. Since it is loaded with fiber, it aids in good digestion. Excellent diet food for weight loss. Cooked sprouts are healthy for pregnant women as it contains, folate. It is essential that we include sprouts in our eveyday diet.

Raw sprouts taste very fresh. We can consume the raw sprouts either as such, by adding in salads, by making curries / gravies or by making a sundal.

Sundal is an easy, protein rich snack which can be done in 15 mins when all the ingredients are ready. It is usually made with the ingredients we commonly use at home. My mother makes this recipe frequently. This recipe has a nice twist because of the crushed dry red chillies, garlic and small onions. The texture and taste of this recipe is out of the world. Lot of variations can be done with sundal. When explored, the recipes are endless.

Sprouts masala sundal makes a great evening tea-time snack. Excellent for parties too. Enjoy this delicious snack with family and friends!

Ingredients

• Green gram sprouts – 1.5 cups
• Small onion – 6
• Garlic – 4
• Curry leaves – 2 sprig
• Oil – 2 tsp
• Mustard – 1 tsp
• Water – 1/4 cup + 4 tbsp
• Salt – 1.5 tsp

Procedure

How to make Sprouts?

• Soak 2 cups of pachai payaru / green gram dal with water and soak it overnight.

• Next morning, add it to a muslin cloth or a kitchen cloth bag.
• Tie it and make the bundle wet by showing it under the tap. Rest the bundle in a colander or a bowl for a whole day. Keep the cloth wet always. Only then the sprouting process will happen.
• On the third day, you can see small white tails sprouting from each bean.

• Our homemade sprouts are ready use.

Sprouts Masala Sundal

• Boil 1.5 cups sprouts with 1/4 cup water + 4 tbsp for 10 mins in medium flame. If you feel the water is not enough, just add few more spoons of water.
• Do not leave the vessel unattended as it will get burnt easily. The sprouts need to be just done, else it will become mushy. All the water should have been evaporated.
• To test, take a bean and crush it between the thumb and index finger. If it is easy to press, switch off the flame.

• In a small mixie jar, add dry red chillies first and grind it to a powder.

• Then, add in the small onion, garlic and curry leaves. Grind it along with the powdered red chilli to a coarse paste.

• Heat oil in a pan. Once the oil is warm, add in mustard. Once mustard splutters, add in the ground masala paste.

• Saute in medium flame for 4 mins or until the raw smell leaves.

• Now, add in the boiled sprouts and salt. Mix everything together till well combined.

• Serve hot! Tastes divine!

Notes

• Do not add more water to the sprouts, else you might need to strain it and lose all the benefits of the sprouts. It will also end up in mashed sprouts.
• Reduce the garlic and dry red chillies if you do not prefer spicy taste.
• Add coriander leaves in the end if you like.
• Rest of the sprouts can be used in salads or any gravy. Or save it for making another batch of sundal.