I found some unidentified brown lentils in the pantry, as one does, and so sprouted them. They were difficult to sprout, taking their time indeed. Yet some days later I had a bowl of wonderful sprouts and crunchy lentil bases.
The sprouts were made into a Sundal. Sundals are very easy to make once your base ingredient – usually a lentil or pulse – is cooked unless it is soft enough to use raw. These are quickly sauteed with spices – black mustard seeds, asafoetida, ginger, red and green chillies. Sundals are often called “salads”, and in an Indian context, that is true as they are much lighter dishes than many curries.
You can use any sprouts for this recipe.
You might also like to try Lentils and Eggplant with Pomegranate, 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.
Explore all of the Sundal Recipes, they are all quick and gorgeous.
This Sundal makes a great snack and, if you leave out the onions, 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.
For this sundal, there was not need to pre-cook the sprouts as they are soft enough. If your sprouts are less tender, for example, white pea sprouts, steam them before making the sundal.
Sprouted Brown Lentil Sundal
Source : recipes abound
Prep time: 3 mins + some days for sprouting the dal
Cooking time: 5 mins
Serves: 4 – 6 people, depending how you use it
1 cup or more of brown lentil sprouts
1 onion, finely chopped
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
green coriander leaves, chopped
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, curry leaves, red chillies and asafoetida.
As the dal and chillies start to colour, add the ginger, chopped onion and finely chopped green chillies. Lower the heat and stir for a few moments until the onions soften.
Add the 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 and coriander leaves.
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.
Green chilli paste and ginger paste can substitute for the green chillies and grated ginger. But they must be home-made pastes otherwise the flavour suffers.