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Black Chickpea Sprouts Sundal | Black Chickpea Sprouts Salad, Indian Style on notjustspice.com

Black Chickpea Sprouts Sundal | Black Chickpea Sprouts Salad, Indian Style

The black chickpea sprouts sundal is a snack-cum-salad is crackly, crunchy and soft, and has a nutty and wholesome flavour that elevates sprouts. What a great way to reduce weight, no? A spoonful here and two spoonfuls there, and it disappears quickly.
Servings 3 servings

Ingredients

  • 250 g (8.8 oz) black chickpea sprouts (to get 250 g sprouts, you’ll have to soak 2/3 cup black chickpeas)
  • 1/2 cup heaped thinly sliced onion 70 g
  • 2 tablespoons oil sunflower or sesame or groundnut
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon split urad dal split black gram without the skin
  • A sprig of curry leaves optional
  • 3 dried red chillies
  • 1/4 teaspoon asafoetida powder
  • 1/8 teaspoon turmeric powder
  • 3 tablespoons freshly grated coconut
  • 1/2 teaspoon salt

Instructions

  1. Steam the black chickpea sprouts for 12 minutes.
  2. In a wok or kadai, add the oil over medium heat. While it gets hot break the red chillies in half and tap the open ends on your countertop to get rid of the seeds.
  3. When the oil gets hot, add the mustard seeds. When they crackle, add the dried red chillies and split black gram.
  4. When you see the split black gram beginning to change colour (it should happen in 6 seconds after you’ve added them into the pan), add the onions and curry leaves. Sauté.
  5. Add the asafoetida powder and turmeric powder once the onions turn pink and saute until the onion start turning golden.
  6. Add the cooked legumes and the salt. Mix thoroughly.

  7. Switch of the heat and sprinkle the grated coconut over the sundal. 

  8. Serving: Serve hot or cold.