Sprouts-An excellent source of nutrients and that too it can be got without a hassle.Sprouting is the easiest thing to do in order to obtain maximum benefits from the legumes.
I have already sprouted a few legumes and apart from using it in salads I also made sambar with sprouted fenugreek seeds.Last week I sprouted kollu / horsegram and made a simple salad / sundal.
I soaked the horse gram overnight and the next day,tied it in a light kitchen towel and let sit on the kitchen shelf.The next day beautiful sprouts appeared….
Cooking the horsegram sprouts till just tender so that the sprouts are intact and a light seasoning gives us a delightful snack with tea or use it as a side dish for lunch.
Sprouted horsegram / kollu-1 cup
Onion-1 finely chopped
Red chilli-1,cut into bits
Curry leaves- a few
Salt to taste
- Pressure cook the sprouts with enough water till tender but not mushy.
- Drain excess water if present and use it in soups/ rasam/sambar / gravy.
- Heat oil in a pan and put in mustard,red chillies,curry leaves.
- When the mustard splutters put in onion and saute till soft.
- Add salt and mix well.
Serve as a snack or side dish.
This simple sundal is sent to Priya who is hosting a wonderful event –Let’s sprout