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.

I used:

Sprouted horsegram / kollu-1 cup
Onion-1 finely chopped
Mustard-1 teaspoon
Red chilli-1,cut into bits
Curry leaves- a few
Salt to taste
Oil-1 teaspoon

  1. Pressure cook the sprouts with enough water till tender but not mushy.
  2. Drain excess water if present and use it in soups/ rasam/sambar / gravy.
  3. Heat oil in a pan and put in mustard,red chillies,curry leaves.
  4. When the mustard splutters put in onion and saute till soft.
  5. 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

Bon Appetit…


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