Mixed Sprouts Sundal

Name: Mixed Sprouts Sundal
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 3 cup mixed sprouts (combination of mung bean sprouts, moth bean sprouts, and chickpea sprouts); 0.25 cup water (for steaming sprouts); 0.25 tsp salt; 1 tsp coconut oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 0.5 tsp cumin seeds; 1 pcs dried red chili (broken into pieces, seeds removed for mildness); 8 pcs curry leaves (fresh); 1 pinch asafoetida; 2 pcs green chili (slit lengthwise); 2 tbsp fresh coconut (grated); 1 tsp lemon juice (freshly squeezed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(78)

TASTE SCORE

8/10

A vibrant South Indian stir-fry featuring tender mixed sprouts tossed with fresh coconut, mustard seeds, and curry leaves. A light, protein-packed snack or side dish that comes together in minutes and bursts with clean, earthy flavors balanced by a gentle bite of green chili.

PREP

10m

COOK

15m

SERVES

1 KATORI

128 cal

SERVINGS

METHOD · 5 STEPS

steam · ~10 min
Steam the mixed sprouts.
1.Place 3 cups mixed sprouts in a steamer basket lined with a clean muslin cloth.
2.Sprinkle 0.25 tsp salt and 0.25 cup water evenly over the sprouts.
3.Steam over medium heat for about 8 to 10 minutes until tender but still firm to the bite.
4.Remove from steamer and spread on a plate to cool slightly so they stay separate.
TIPDon't overcook — sprouts should retain a gentle crunch. Mushy sprouts ruin a sundal.
temper · ~2 min
Make the tempering.
1.Heat 1 tsp coconut oil in a heavy kadai over medium heat.
2.Add 0.5 tsp mustard seeds and let them pop and crackle completely, about 30 seconds.
3.Add 0.5 tsp urad dal and 0.5 tsp cumin seeds. Sauté until the dal turns golden, about 20 seconds.
4.Toss in 1 broken dried red chili, 8 curry leaves, and 2 slit green chilies. Sauté until the leaves crisp up briefly, about 15 seconds.
5.Finish with a pinch of asafoetida, stir once, and immediately remove from heat for 10 seconds.
TIPWork fast — mustard seeds burn in seconds. Keep all tempering ingredients ready next to the stove.
mix · ~3 min
Toss the sprouts with the tempering.
Return the kadai to low heat. Add the steamed sprouts to the tempering and gently fold everything together. Cook on low heat for 2 to 3 minutes, just until the sprouts are warmed through and coated with the aromatic oil. Taste and adjust salt if needed.
mix · ~1 min
Finish with coconut and lemon juice.
Remove the kadai from the heat. Add 2 tbsp freshly grated coconut and 1 tsp lemon juice. Fold gently until well distributed. The residual heat will release the coconut's aroma without cooking it.
TIPAlways add coconut off the heat so it stays moist and fragrant. Cooking it makes it dry out.
garnish
Garnish with coriander leaves and serve warm.
Transfer the sundal to a serving bowl. Scatter 2 tbsp chopped coriander leaves over the top. Serve warm as a snack or alongside a cup of filter coffee.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a mix of sprouted beans for varied texture and nutrition.
2
Steam sprouts just until tender-crisp to avoid mushiness.
3
Have all tempering ingredients ready before heating the oil.
4
Add fresh coconut off the heat to preserve its moist texture.
5
For extra crunch, add a tablespoon of roasted peanuts or cashews.
6
Let the sundal rest for 5 minutes after cooking to allow flavors to meld.
7
Store leftovers in an airtight container in the fridge for up to 2 days.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce coconut oil to 1/2 tsp and dry-toast the tempering spices in a nonstick pan for a lighter version with fewer calories.

high protein

High-protein

Add 1/4 cup of cooked, cubed paneer or tofu in step 3 for extra protein and a creamy contrast to the crunchy sprouts.

jain

Jain

Omit asafoetida (use hing only if it's resin form and not mixed with wheat) and skip green chilies; add a pinch of black salt and extra cilantro for a Jain-friendly version.

vegan