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…
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
1 of 3
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 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.