Sprouted Green Gram Sundal / Pachai payaru Sundal

Green gram or 'Pachai payaru' as we call it in Tamil is usually used in making sundal. Here I have made sundal from “sprouted green gram” or “bean sprouts”. I didn’t cook the payaru as we do in regular way of making sundal. Soak the green gram overnight and then let them to sprout for another 7 to 8 hours. Then just did tadka. They taste crunchy and tasty, more like a salad. Sprouted green gram is healthier than the regular green gram.

Ingredients:

Whole green gram – 1cup
Mustard seeds – 1tsp
Urad dal – ½ tsp
Green chilli – 1number
Asafoetida – ½ tsp
Curry leaves – 1tbsp
Lemon juice – 1tbsp
Salt to taste
Oil – 1tbsp

Method:

Wash and soak the green gram for 6 to 7 hours.
Remove the water completely and transfer them to a closed container. (If water remains, the gram may get spoiled)
Now let them sit overnight or 7 to 8 hours.

Next day you will see the sprouts from the gram.
Heat oil in a pan. Do tadka by adding oil, mustard seeds, urad dal, curry leaves, asafoetida, and green chilli, one by one along with salt and finally add the sprouted green gram.
Stir well, sprinkle some water and close the pan.
Let them cook for 2,3min.
Now the sundal is ready, remove from the heat, add lemon juice, stir well, sprinkle some fresh chopped coriander and serve.

 Tips: Add these bean sprouts while making sabzi, curry, salad or even in sambar.