Sprouted Horse Gram Sundal | Horse Gram Sprout Salad

A lot of deliciousness in a small bowl. Perfect for Navarathri.

I re-read something I wrote years ago, and it hit a chord, so I thought I would repeat it.

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.

Today I am making a Sundal from horse gram sprouts. Horse gram sprouts are a little trickier to grow – I found the cheese cloth method the best. And they are tough little sprouts so need simmering or steaming before use. They are highly nutritious and worth cultivating.

Read more about Horse Gram (aka Kulthi Bean). It is easily purchased in Indian shops.

Similar recipes include Horsegram Thoran, Black Gram Sprouts Sundal, Sprouts Usal, and  Sprouted White Pea Sundal.

Browse all of our Sundals and all of our Horse Gram recipes. Or explore our Early Autumn dishes.

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Salad of Sprouts

This salad sounds quite virtuous, but in reality it is very delicious. Made with a range of sprouts that are supported by herbs, spinach, radish, tiny tomatoes, and carrots. It IS healthy, but tastes like it could be really addictive.

In this Salad of Sprouts, an Ottolenghi recipe from his book Plenty More, various oils and vinegars are used to add a richness. However, you can use just one of each if you like.

Similar recipes include Matki Sprouts Misal, Simmered Daikon Radish with Miso and Sesame Sauce, Sprouts Sundal, Sprouts Rice, and Mushroom and Carrot Salad with Mung Sprouts.

Browse all of our Sprouts recipes and all of our Salads. Our Ottolenghi dishes are here. Or explore our Mid Summer dishes.

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Mung Sprout and Edamame Salad

Sometimes I prepare to post a recipe and realise that it is for an ingredient that does not feature often in our collection of recipes over 12 years of posting on this blog (including some recipes from our blog that ran from 1995 to 2006). It is a surprise to find an ingredient not covered much in all of that time.

We do use Indian-style sprouts in some recipes – that is, the type of sprouts that are only just sprouted, with small little tails. But Mung Sprouts with long tails, Chinese style, feature hardly at all! So today we begin to remedy that.

The recipe is from Ottolenghi’s Plenty More and takes long Mung Sprouts and pairs them with, of all things, Umeboshi puree, edamame beans and radishes!! It really works, and is a terrific combination. This recipe is part of our project to cook more dishes from our Ottolenghi collection of books, and we are beginning with Plenty More.

The salty-sour Umeboshi puree, made from pickled plums, can be found in the Japanese section of larger supermarkets, in Japanese groceries and in health shops. If you can’t find Umeboshi puree, substitute pomegranate molasses.

Make more of the dressing, if you want: it’s so tangy and good that you’ll be tempted to douse this salad; failing that, it’ll keep in the fridge for other dishes in the days ahead.

Similar recipes include Two Bean Salad with Lime, Mushroom and Carrot Salad with Sprouts, Bean Sprout Stir Fry, and How to Grow Sprouts.

Browse all of our Sprouts recipes and all of our recipes from Plenty More. Our Ottolenghi dishes are here.

Continue reading “Mung Sprout and Edamame Salad”

Mung Sprouts Sundal | Mung Bean Sprouts Salad, Indian Style

Simple and spicy, sundals are delicious no matter how you serve them.

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 Black Gram 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.

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.

Continue reading “Mung Sprouts Sundal | Mung Bean Sprouts Salad, Indian Style”

Peas and Bengal Gram Flour Sundal | Mochai Kottai Sundal

An unusual dish – a Sundal with Gram Flour

This Sundal is a little different to other Sundals, those quickly stirfried salads of south India. A Gram Flour mix is poured over the Sundal towards the end of cooking. This recipe comes from Meenakshi Ammal’s Cook and See Part 2. It is unusual to say the least, but delicious and filling. It could almost be an Usili, although Amma includes it under Sundals.

You might also like to try White Pea Bhatura, Red Lentil (Masoor Dal) Sprouts Sundal, Coconut, White Peas and Green Mango Sundal, Channa (Chickpea) Sundal, and Mung Dal Sundal.

Or you can make a sundal with Adzuki Beanes (Red Chori) or some White Pea Sprouts, equally as delicious.

Feel free to browse our many Sundal recipes. If you are new to Sundals, these posts will also introduce you to this wonderful, stirfried, lentil-based dish from Tamil Nadu, South India.So explore them all, they are all quick and gorgeous. All of our Indian dishes are here, and our Indian Essentials here. And try our White Pea dishes. Or take some time to explore our Mid Spring collection of recipes.

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Sprouted White Pea Sundal

A surprisingly wonderful sundal.

With white pea (pattani) sprouts sitting patiently in a jar in the fridge, I made Sprouted White Pea Sundal one morning for breakfast. I am quite a fan of white peas.

If you are new to Sundals, they are very easy to make once your base ingredient – usually a lentil or pulse – is cooked. They are often called “salads”, and in an Indian context, that is true as they are much lighter dishes than many curries. But in a Western context they are better described as lentils and pulses quickly stirfried with spices – black mustard seeds, asafoetida, ginger, red and green chillies. I love these dishes.

There is quite a list of Sundals – please click here for the complete list. You might like to particularly try: Black Gram Sprouts Sundal, Coconut, White Peas and Green Mango Sundal, and Urad Dal Sundal. We recommend Sweet Corn Sundal, Adzuki Bean Sundal, and Sprouted Green Gram Sundal. Or you can make a sundal with du Puy Lentils or some mung dal, equally as delicious.

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.

Continue reading “Sprouted White Pea Sundal”

Sprouted Green Gram Sundal | Mung Bean Sprout Salad | Paasi Payaru Sundal

A lot of deliciousness in a small bowl. Perfect for Navarathri.

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. Continue reading “Sprouted Green Gram Sundal | Mung Bean Sprout Salad | Paasi Payaru Sundal”

Three Different Pachadis | Yoghurt Salads

Cooling, tasty, and refreshing yoghurt Pachadis.

Yoghurt based Pachadis are an Indian version of salads.  To call yoghurt the “dressing” of the salad is a bit of a misnomer. It is more than that – it is the carrier of the vegetables and the flavours of the spices. It holds the whole dish together. The vegetables used might be cooked or raw, and in Tamil Nadu they are served near the end of the savoury portion of the meal, just before payasam/dessert. But feel free to eat more “fusion” and serve pachadis as part of a meal, as a dip or spread, or even part of the pre dinner nibbles.

Similar recipes include Yoghurt with Cucumber and Mint, and Carrot Pachadi.

Read more about Pachadi here. You can browse our raita and pachadi recipes and  all Yoghurt dishes.

All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.

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Cumquat and Pea Shoots Salad

A quick snack or salad.

The day before Xmas, I was doing some pre-prepping of food for Xmas lunch, and I needed a snack badly. I had been shopping during the morning, and picked up some pea shoots on a whim. As I continued to work, I threw together a couple of quick dishes to keep the hunger at bay. The surprise was the cumquats with pea shoots. This is how it went: Continue reading “Cumquat and Pea Shoots Salad”