Very easy to make yet delicious dish made with mung sprouts.
You can serve this side dish as breakfast or evening snack too. A very nutritious filling and yummy dish.
Sundal is a traditional south Indian dish from Tamil Nadu. A very delicious and nutritious dish. It can be prepared using different legumes.
Sweetness of pomegranate seeds and the flavour of lemon makes this sandal super yummy.
I have shared two more sprouts recipes.
Sprouts are wonder food due to its high nutritional value. Natural sprouts are good for a healthy body and mind development. It ensures blood purification and strengthens the immune system. In Naturopathy, sprouts are termed as medicine because of its preserving and promoting health aspects. Sprouts are associated with amazing health benefits of sprouting.
Sprouts are known as health Rejuvenator and mood fresher. Sprouts are rich in fibre, protein, minerals, vitamins and enzymes, that’s why, they are known as miracle food.
I have made it without onion garlic but you can add onion garlic if you like. Read notes for onion garlic method.
Mung sprouts – 1 heaped cup
Curry leaves – 10 – 12
Cumin seeds – 1/2 teaspoon
Mustard seeds or rai – 1/4 teaspoon
Dry red chilli – 1
Asafoetida or hing – a small pinch
Green chilli – 1 chopped
Ginger – 1/2 inch piece, grated
Salt to taste
Cumin powder – 1/2 teaspoon
Red chilli powder – 1/2 teaspoon, optional
Turmeric powder – 1/4 teaspoon
Oil – 1 tablespoon
Fresh coconut – 1/3 cup, grated
Lemon juice – 1 teaspoon
Pomegranate seeds and grated coconut to garnish
Wash and soak the green mung beans overnight.
Next day drain the water completely. Beans should be moist.
Cover the bowl and keep aside for one day. Next day you will get sprouted beans. If you want longer sprouts keep it for one more day.
Wash the sprouts well. You can boil or steam the sprouts. I like the crunch so I didn’t.
Heat oil in a nonstick pan. Add mustard seeds or rai. Then add cumin seeds. Let them splutter.
Add grated ginger and green chilli. Saute for one minute.
Add curry leaves, dry red chilli and asafoetida or hing. And then add the sprouts.
Add salt, cumin powder, turmeric powder and red chilli powder. Mix well.
Saute for 5 – 6 minutes on low medium heat.
Remove from heat. Add grated coconut and lemon juice. Mix well.
Taste and adjust the seasoning.
Serve hot as a side dish or enjoy bowlful as a snack. I like it bowlful with little more lemon juice.
1. If you want to use onion add sliced one onion with curry leaves.
2. You can also add minced or grated garlic with onion. Fry till onion becomes translucent and then add the sprouts.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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