Thursday, 13 April 2017

Sprouted Black Gram sundal #sikandalouscuisine

Thank you everyone for your inputs when I asked for a recipe to use my Kali Urad Dal Sprouts. I took in tips from you all , read some online too and came up with this delicious sundal , which tasted even better chilled.

​2 Cups Sprouted Black Gram / Urad Dal .
​1/2 Cup Onion Chopped .
1/2 Cup Coconut Grated.
Juice of One Lemon - Adjust later.
​Make Paste:
3-4 Green Chilies.
1" Ginger
3-4 Tablespoons Green Dhania.

Tempering :
1 Teaspoon Urad Dal.
1/4 Teaspoon Methe Seeds.
1/2 Teaspoon Jeera.
1 Heaped Teaspoon Mustard Seeds.
Broken Dried Red Chilies.
A Generous Pinch of Hing.
Curry Leaves.

In a wok heat 1 tablespoon oil , tip in urad dal and immediately add in all other seeds along with dried red chilies. When aromatic and done add curry leaves and hing.Next add half the coconut , lightly mix and tip in the paste , saute a minute or two , add salt , and sprouts. 

Gently stir , add 1/2 cup water , cook covered 1-2 minutes.You want to keep sprouts soft yet firm. take off heat , add in lemon juice , onions - yes raw , and the balance coconut. Let the dish rest 3-5 minutes for coconut , onions to release some flavors , give a final mix ,taste , garnish with dhania greens and eat this delicious sundal warm or chilled - its healthy and delicious.

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator  & Owner Sikandalous Cuisine #sikandalouscuisine
More About My Work At ,

No comments:

Post a Comment