Sundals, from Tamil Nadu in South India, are quick, stir-fried lentils or beans with spices and coconut. Not only are they quick, they are delicious and healthy.
Sprouting the lentils adds another layer of nutrition and flavour. In this recipe, whole urad lentils are sprouted and then stirfried.
Check out our other Sundal recipes for quick and easy snacks or side dishes. Sundals can also be used as prasadam and neivedyam for Navaratri or Ganesha Chaturthi and other Hindu Festivals. Click the links for other recipes for these festivals. Or explore our collection of Indian recipes. Our Indian Essentials are here.
If you need to make bean sprouts, pop over here. It will take a couple of days. When they are visible, not too long, they are ready for using in dishes either raw or cooked. This recipe is actually suitable for any sprouts.
Black Gram Sprouts Sundal
1 cup of urad lentil sprouts
1 green chilli, finely chopped, or to taste
salt to taste
1 Tblspn ghee or coconut oil
1 tspn mustard seeds
1 – 2 dried red chillies, broken in half
1 tspn split urad lentils (urad dal)
6 – 8 curry leaves
3 Tbspn grated coconut (I use frozen grated coconut)
coriander leaves to garnish
In a kadhai or heavy pan, heat the ghee or coconut oil. Add the mustard seeds and allow them to pop. Add the red chillies and as they darken, add the urad dal. When the urad turns golden, add the curry leaves and allow to splutter. Lower the heat.
Add the green chillies and stir fry for about 30 – 60 seconds.
Now add the sprouts. Saute for a few moments if you like your sprouts still crisp, or longer if you prefer them softer. Add the coconut and salt to taste and saute for a moment longer.
Remove from the heat, serve and garnish with coriander leaves if desired.
Add 1 Tbspn grated ginger with the green chilli if desired.
Asafoetida can be added to the tadka.