Sprouted Channa Sundal - a healthy Snack Option!

Sprouts is a must at home. Today Amma decided to make a nutritious and delicious Sprouted Channa Sundal. This is very easy to make.

Appa loves this. Since Amma makes fresh sprouts at home these taste super yum! 

INGREDIENTS

200 gms Kadalai | Black Channa, sprouted
1 Onion, finely chopped
1/4 tsp Haldi | Turmeric Powder
1/2 tsp Salt | To taste
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1 tblsp Fresh Coconut, grated
For Tempering
1/2 tsp Oil
1/4 tsp Rai | Mustard Seeds
1/4 tsp Urad Dal
1/4 tsp Jeera | Cumin Seeds
A pinch Hing | Asafoetida Powder
1 Sukhi Lal Mirch | Dried Red Chilli, broken to 3
1 sprig Kadhi Patta | Curry Leaves

METHOD

• In a vessel add sprouted Black Channa add haldi and pressure cook for 6 -7 whistles. Once the pressure is released, remove the cooked Sprouted Black Channa and keep aside. Drain excess water.
• In a frying pan, heat the oil. Add rai, jeera and urad dal. When rai splutters add hing, sukhi lal mirch and saute for few seconds.
• Add chopped onion and saute for 2 minutes.
• Add cooked Sprouted Black Channa and salt. Reduce flame to low and mix well. 
• Cover cook for 2 minutes.
• Remove the cover and mix well. Let it cook for about a minute and then switch off the gas.
• Transfer to a serving bowl and garnish with chopped coriander leaves and grated coconut.
• Serve delicious and nutritious Sprouted Channa Sundal.

We have used:
1. Tata Salt Lite
2. Sundrop Heart Oil
3. LG Hing Powder

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.