The weather is gorgeous and I am so grateful for so many things in my life. From my teachers and mentors throughout my life, to the birds that sing me awake in the morning, the kookaburras which made an unscheduled stop in our neighbourhood, to the gardeners and garbage men who keep things spick and span around this area.
I am grateful for the simplicity and nourishment of food, and of course for the great tastes.
Here is a very quick dish made with mung (moong) sprouts, great with any Indian meal, any non-Indian meal or simply as a snack. There is another super quick version here, try both and see what you think. Or you can make a sundal with Masoor Dal (called red lentils in Australia) or some stir fried mung bean sprouts, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.
A Sundal is an Indian Salad, quite different to the salads of the Western world. More correctly they are a stir fry using some sort of dal/lentil. They are popularly made in Spring each year – the Navarathri Festival which spans 9 or 10 nights (depending on the year, and where you are from). It is a time of great devotion, displays of dolls and dancing. Traditionally, there are sundals for each of the Navarathri days, made for Naivedyam and snacks.
This Sundal makes a great snack and is also perfect for Navarathri and Ganesha Chaturthi for naivedyam or prasadam. For snacks it can be eaten alone but make good accompaniments to rotis or curd rice, or with sambar or rasam and rice. I even love to eat them for breakfast.
Sprouted Green Gram Sundal | Mung Bean Sprout Salad | Paasi Payaru Sundal
Source : recipes abound
Prep time: 2 mins + 1 or more days for sprouting the dal
Cooking time: 5 mins
Serves: 4 – 6 people, depending how you use it
1 cup or more of mung bean sprouts, home made is prefereable as you can manage the length of the sprouts, but bought sprouts are Ok to use
1 tspn grated ginger
1 – 2 green chillies, chopped finely
2 Tblspn grated coconut – use frozen if you can’t use fresh, or soak dried grated coconut and squeeze very dry before using.
1 tspn ghee or coconut oil
1 tspn black mustard seeds
1 tspn skinned, halved urad dal
1 – 2 dried red chillies, broken in half
a pinch asafoetida
1 stalk curry leaves (10 – 12 leaves)
Using a wok, kadai or pan, heat the ghee or coconut oil and add the mustard seeds. Allow them to pop, and add the urad dal, red chillies and asafoetida.
As the dal and chillies start to colour, add the ginger and finely chopped green chillies. Lower the heat and stir for a few moments until the chillies soften and begin to colour.
Add the mung bean sprouts and stir fry over a low heat for a couple of minutes until they reach the right balance of crispness and cooked-ness for your tastes (see Recipe Notes below). I like mine still fairly crunchy but not raw. If you prefer soft, place a lid on and allow to cook for 3 – 4 minutes over a low flame. Add the salt and stir to mix thoroughly.
Remove from the heat and stir through the coconut.
Many recipes will have you steam or boil the sprouts before cooking. If you like your sprouts very soft, please do this before making the sundal. I like mine with a touch of crispness to them.
A squeeze of lemon juice also goes well with the sundal. Add it right at the end.
If you are not a fan of ginger, you can leave it out.