Mixed Sprouts Sundal

1. 1

   Sprout the kala chana and mung beans.

   • Soak kala chana for 12 hours until sprouted.
   • Rinse and mix with fresh mung bean sprouts.
   • Ensure all legumes are cleaned of any debris.
2. 2

   Boil the mixed sprouts until tender.

   Place the mixed sprouts in a pot with water and a pinch of salt. Boil for approximately 8 minutes until they are soft enough to press but still hold their shape, then drain the excess water thoroughly.

   TIPAvoid overcooking to prevent the sprouts from becoming mushy.
3. 3

   Prepare the mustard and spice tempering.

   • Heat oil in a small pan over medium heat.
   • Add mustard seeds and wait for them to splutter.
   • Stir in urad dal, dried red chili, curry leaves, and asafoetida until the dal turns golden.
4. 4

   Toss the sprouts with aromatics and garnish.

   Add the boiled sprouts, grated coconut, and ginger to the tempering. Toss for 2 minutes to combine the flavors, then remove from heat and finish with a squeeze of lemon juice and fresh cilantro.

   TIPAdd the lemon juice only after turning off the heat to preserve the vitamin C.

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