Kaara Saara Sprouted Sundal

Kaara Saara Sprouted Sundal:

 This is a very simple and tasty recipe. It’s a immensely healthy recipe too. Sprouting of grains increases the amino acids , protein and vitamins to a great amount. Sprouts  also helps to easy cooking and digestion.  The only drawback is sprouting takes time and we have to plan before 2 or 3 days…

Ingredients:

·         Black chenna dal                                 - 2 cups

·         Sesame seeds                                      - 2 tsp

·         Red chilly                                            - 4 to 5

·         Mustard                                               - ¼ tsp

·         Curry leaves                                        - 6 to 7

·         Asafoetida                                          - a pinch

·         Split urad dal                                      - 1 tsp

·         Thick coconut milk                             - ½ cup

·         Salt to taste

·         Coriander leaves

Method:

·         Wash and soak black chenna dal for 6 hrs.

·         Strain water from it completely and store it in a air tight container.

·         Refrigerate for 3 days and wait for the sprouts to appear.

·         After 3 days, you can see tender nutritious sprouts emerged from it.

·         (Also you can try traditional method, soak the chenna dal overnight, tie it in a cotton cloth and keep in open air. Rinse them twice a day and spray water in between. You can see nicely sprouted chenna dal on 3^rd day.)

·         Pressure cook it for 2 whistles.

·         Take a dry pan, roast sesame seeds and keep aside.

·         Now add 1 tsp oil to the pan, roast red chilly to fragrant.

·         Allow to cool, grind red chilly and sesame to coarse pwd.(masala pwd ready)

·         Heat 1 tsp oil in a pan, temper with mustard, curry leaves, asafoetida and split urad dal.

·         Add cooked black chenna dal, mix completely.

·         Add coarse masala pwd, salt and combine.

·         Add thick coconut milk, stir continuously in medium flame.

·         Serve hot with coriander and curry leaves garnishing.