A wonderful, healthy sundal, simple and spicy, it is delicious no matter how you serve it. I always associate Sundal with Festivals, so they make me happy at any time of the year.
You might also like to try Mung Sprouts Sundal, Sprouted White Pea Sundal, Sprouted Green Gram Sundal, and Masoor Dal Sprouts Sundal. Also explore Sweet Corn Sundal, Adzuki Bean Sundal, Sprouted Green Gram Sundal, and White Pea Sundal. Or you can make a sundal with du Puy Lentils or some mung dal, equally as delicious.
If making this for Navarathri, leave out the onion.
Mung Sprout Sundal
Source : inspired by my Masoor Dal Sprouts Sundal
Prep time: 5 mins + 1 or more days for sprouting the dal
Cooking time: 5 mins
Serves: 4 – 6 people, depending how you use it
Whole Mung Dal – about 0.5 cup or so
0.5 onion, finely chopped
1 fresh green chilli, whole but slit partway through
1 Tblspn ghee
squeeze lemon juice
green coriander (cilantro) and/or fresh or frozen coconut (optional)
1 tspn or so of Phancha Phoran, or 1 tspn each of black mustard seeds, cumin seeds, fennel, fenugreek and kalonji (nigella) seeds.
Soak the mung dal in tepid water, leaving for 8 hours. Wrap in a piece of wet muslin cloth (or use you usual sprouting method). Leave to sprout for 1 or more days. Sprouting time may depend on the weather — at my place it takes several days to achieve the sprouts. I rinse the sprouts each day and keep them moist but not wet.
When the sprouts are ready, heat the ghee in a pan and add the spices. Allow the mustard seeds to pop and the other seeds to brown a little but not burn. Add the onion and green chilli and sauté until the onion is translucent.
Add the sprouts and sauté until warmed through but not cooked. You want them still crisp and fresh with only a touch of rawness removed by the stirfrying. Remove from the heat and add a squeeze of lemon, some chopped coriander leaves and/or a little fresh shredded coconut.
Serve warm or at room temperature.
Enjoy! I am sure you will love it.