Hope everybody enjoyed Navaratri. This is the sixth variety in the sundal series and the second one in sprouts. Sprouts are generally nutritious and moong sprouts tend to take on a sweet taste. I normally eat it raw and also give few to my 3 yr old calling it “sundal with a tail”. It amuses her and she eats it .. mission accomplished. On the other hand, K is the kid and he absolutely cannot handle it raw. Hence, I made two varieties, the almost raw one and the steamed one. I call it almost raw because I sauteed the raw sprouts for a couple of minutes. I enjoyed my version and K enjoyed his version. It was a perfect and healthy evening snack.
Sprouts are very easy to make and requires no effort at all. Rinse and soak overnight. When the beans plump up, discard the water and let the beans remain in the bowl itself. Sprinkle water now and then to keep it moist. Voila sprouts are ready in a day or 2. You can also hang it in a muslin cloth instead of keeping it in the bowl. Here is the post on how to make moong sprouts
Checkout other sundal varieties posted.
This is the steamed version.
2 cups moong sprouts
1 tsp oil
1/4 tsp mustard seeds
1/2 tsp urad dal
2 red chillies
Salt to taste
1 tsp coconut
1. If you can handle raw sprouts then skip the steaming part and add the sprouts directly to the tadka of mustard seeds, urad dal and chillies. You can saute for a minute or two if needed to remove a bit of the rawness.
Prepare moong sprouts as shown here. Take it in a pressure cooker and steam for 2 whistles (about 10 minutes).
Heat oil. Add mustard seeds and when it pops add the urad dal and red chillies.
When the dals turn golden brown add the cooked moong sprouts. If you like the taste of raw sprouts, you can skip the steaming and directly add the sprouts. It is much more healthy.
Toss it together.
Healthy and tasty sundal ready. This is the almost raw version. Love the green color.
Sending this to MLLA – 40 hosted by VeggiePlatter.