The black chickpea sprouts sundal is a snack-cum-salad is crackly, crunchy and soft, and has a nutty and wholesome flavour that elevates sprouts. What a great way to reduce weight, no? A spoonful here and two spoonfuls there, and it disappears quickly.
Black Chickpea Sprouts Sundal | Black Chickpea Sprouts Salad, Indian Style
The black chickpea sprouts sundal is a snack-cum-salad is crackly, crunchy and soft, and has a nutty and wholesome flavour that elevates sprouts. What a great way to reduce weight, no? A spoonful here and two spoonfuls there, and it disappears quickly.
Not specifiedPrep
Not specifiedCook
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3servings
Ingredients
Instructions
- 1Steam the black chickpea sprouts for 12 minutes.
- 2In a wok or kadai, add the oil over medium heat. While it gets hot break the red chillies in half and tap the open ends on your countertop to get rid of the seeds.
- 3When the oil gets hot, add the mustard seeds. When they crackle, add the dried red chillies and split black gram.
- 4When you see the split black gram beginning to change colour (it should happen in 6 seconds after you’ve added them into the pan), add the onions and curry leaves. Sauté.
- 5Add the asafoetida powder and turmeric powder once the onions turn pink and saute until the onion start turning golden.
- 6Add the cooked legumes and the salt. Mix thoroughly.
- 7Switch of the heat and sprinkle the grated coconut over the sundal.
- 8Serving: Serve hot or cold.