SPROUTED GREEN GRAM/PASI PAYAR SUNDAL

     Yet another nutritious Sundal Recipe for this Navratri Season. A Sundal Recipe with Sprouted Green Grams. The nutritional value of these sprouts makes it a Superfood, rich in Protein and is loaded with Minerals. Green Gram is also one Dhal which has cooling nature. This recipe can be prepared within no time, as the Sprouted Grams needs no cooking/less cooking time.  If you prefer to eat these Sprouted Green Gram Sundal raw, just add the temperings to the Green Gram Sprouts, give a quick stir and serve it as such.  Alternatively, cook these Sprouts briefly and then temper it for a conventional Sundal Recipe.
      If you are looking for something new for the Season, than the traditional Sundal Recipes then this Sprouted Green Gram Sundal can be a great dish, and above all, it is healthy, nutritious and diabetic friendly. During this season, people follow a strict Vegetarian Diet or completely stick on to Sattvic food.  Some people even fast, and also avoid Onions & Garlic in their food during this fast. These Sprouts are sure to provide you with essential nutrients.
     During the Navratri Season and specifically during the Tamil month of Purattasi, Hindus abstain themselves from eating meat and get along with Saatvic or mild Vegetarian food. The idea behind this Navratri fasting or eating Sattvic food is to get your body ready for the upcoming winter in India.  Such food helps to boost your energy and build up your immunity.  Also, it cleanses up your digestive system and rejuvenates your body system on the whole.
       Beans, Lentils & Pulses are powerhouses loaded with Proteins & fibres and when these Beans are sprouted the chemical composition in it changes.  It increases the Vitamin content, neutralizes the acids which normally inhibits you from absorbing the nutrients from these Beans/Grams.  Sprouted Beans/Grams are also easier to digest as the natural process of sprouting breaks the amino acid protein bonds.  Sprouts are living food and can be eaten raw or cooked.  You can cook the same recipe with any type of Sprouted Beans/Grams.


For detailed recipe on HOW TO MAKE SPROUTS - GREEN GRAM click here...


Course - Side Dish
Spice Level - Moderate
Difficulty - Easy
Serve - 3-4
Author - SM


Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 10 Minutes

For more SUNDAL RECIPES, Click here...

HOW TO COOK SPROUTED GREEN GRAM SUNDAL

 

SPROUTED GREEN GRAM

INGREDIENTS : 

For Sprouted Green Gram/Pasi Payar Sundal:

Sprouted Green Gram/Pasi Payar - 1/2 Cup
Turmeric - a Pinch(Optional)
Salt - To Taste
Ghee - 1/2 Tspn(Optional)
Water - 1/2 Cup

For Tempering & Seasoning :

Oil - 2 Tspn
Mustard Seeds - 1 Tspn
Dry Red Chilly - 1 No.
Green Chillies - 2 Nos.
Curry Leaves - a Sprig
Asafoetida - a Pinch
Grated Coconut - 3 Tbspn

METHOD :

To Cook Sprouted Green Gram/Pasi Payar in a Sauce Pan : 

• Rinse the Sprouted Green Grams once or twice.
• Pour about 1/2 Cup of Water to the Grams along with Turmeric Powder, Ghee and Salt.
• Cover the lid and cook on a medium flame for about 5 minutes stirring occasionally.
• Cook until it is soft, but the dhal should be separate and not mushy
• Switch off the flame and drain any excess water.
• Can use this excess water to cook Dhal/Rasam. 

To Cook Sprouted Green Gram/Pasi Payar in a Steamer: 

• Rinse the Sprouted Green Grams once or twice.
• Pour some Water into the Idli Vessel/Steamer. Cover & Boil the water in Medium-high flame.
• Place the Spouted Green Grams mixed along with Turmeric Powder, Ghee and Salt.
• Cover the lid and cook on a medium flame for about 5 minutes stirring occasionally.
• Cook until it is soft, but the Green Gram should be separate and not mushy.

For Sprouted Green Gram/Pasi Payar Sundal :

• Heat Oil in a Pan.
• Splutter Mustard Seeds, Dry Red Chillies, finely chopped Green Chillies & Curry Leaves in it.
• Add Asafoetida Powder to the above and give a quick stir.
• Immediately add grated Coconut and fry for a while.
• Add Cooked Sprouted Green Gram to the above and give a quick stir.
• Cook this on a very low flame for few minutes until all the ingredients are well incorporated.
• Serve Sprouted Green Gram/Pasi Payar Sundal hot or cold.
• Can be served as a side dish, evening snack or can be served as a Naivedhyam/Prasadham.

For more GREEN GRAM & MOONG DHAL Recipes, Click here...

NOTES :

• Adding butter or ghee while cooking Green Gram will speed up the process and also adds a nice flavour to the dhal.
• According to Ayurveda, Green Gram should be cooked with ghee (or other oil) to antidote its dry and astringent qualities. But it is purely optional. 
• Fresh Sprouted  Green Grams can be eaten raw.  If you prefer, prepare this Sundal recipe by just adding the temperings to the raw sprouts.
• Do not over-cook the Sprouted Green Grams.
• Can steam-cook the Sprouts too.
• Adjust the number of Green Chillies and Dry Red Chillies to suit your spice preference.
• Can also add a teaspoon of Sundal Podi to this Sprouted Green Gram Sundal.
• Can prepare the same recipe with Black Chick Peas, White Chick Peas, Yellow Moong Dhal, Peanuts/Ground Nuts, Green Peas, Green Grams, White Cow Peas, Red Beans, Kidney Bean/Rajma, Bengal Gram Dhal/Kadalai Paruppu, Kollu/Horse gram etc.,
• Though the basic recipe serves the same, only the soaking & cooking time varies with each Beans, Lentils & Pulses. 
• For more details on How to cook Beans, Lentils and Pulses, click here ...