Hummus - With Homemade Tahini Recipe

Hummus is a very popular Middle eastern dip made of chickpeas. It is now known and become famous in many parts of the world. Also famous in Greek restaurants. It is rich in protein and iron. Hearing the name it may look different or very hard to prepare, (because i thought the same when i had it in a restaurant for the first time) but later I found, its very easy to prepare at home and in less time. A simple Vegan recipe.

Tahini, the main ingredient used to prepare Hummus can be found in many grocery stores. But here i used the homemade Tahini as it is really easy to prepare at home. Once Tahini is made and refrigerated, you can prepare hummus at anytime using it. It is totally preservative free!

I used Olive oil, as the traditional recipe calls for it. But if its not available replace with sesame oil or any cooking oil. Overall its a healthy dip goes well with veggies like broccoli, carrot, pita breads and for anything up to your creativity. It can be used as a spread over bread. 

Here goes the step by step recipes for Hummus and Tahini,

Tahini Recipe

Ingredients:

White Sesame seeds - 1/2 cup
Olive oil - little less than 1/4 cup

Method:

Fry the sesame seeds in a pan (without oil) till it turn golden brown. 

Keep the flame in medium to low.
Sesame seeds tend to burn easily, so watch while frying.
Remove from the heat and let it cool.

Add the sesame seeds to the blender and blend for a second.

Then add the olive oil little by little and grind to a smooth paste.

It should be in pouring consistency.
Remove from the jar and transfer to a air tight container and refrigerate it. 
It can be stored for months. 

Hummus Recipe

Ingredients:

White Channa / Chickpeas (cooked) - 1 cup  

Tahini - 1 tbsp
Red chilli powder or Paprika - little less than 1/4 tsp
Cumin powder - 1/4 tsp 
Garlic - 1 pod
Fresh lemon juice - 1 tbsp
Salt - less than 1/4 tsp (adjust yourself)
Olive oil - little less than 1/4 cup (adjust while grinding)
Chickpeas cooked water - as required

Method:

Soak the channa overnight or 7 to 8 hours.
Cook it with salt to 6 to 7 whistles till it get cooked soft.

Reserve the cooked water for grinding.
Add the channa to the blender and blend once.

Add red chilli powder, cumin powder, salt, tahini, olive oil, peeled garlic and blend.

Add lemon juice and adjust salt, olive oil and other powders.

Blend it till it reach a nice paste/ chutney consistency.

Remove from the jar and store it in an air tight container and refrigerate it.
It stays fresh for a week. 

Garnishing while serving:

Sprinkle little red chili powder, olive oil and cilantro / coriander or parsley along with few cooked chickpeas over the hummus. 

Note : 
Adjust the ingredients Tahini, lemon juice, red chilli powder, garlic as per your taste. 
I used olive oil, if its not available use sesame or vegetable, corn or other cooking oil.

Vangi Bath / Brinjal Rice/ Kathirikkai Sadam

I have to do something with the Eggplants sitting in the fridge, before it goes to trash. Other than usual curryies and subzis Vangi bath answers two problems, what for lunch?and What is the side dish? Its a good lunch menu and it tastes nice without any heavy side dish. So for today's lunch i prepared this rice. 
It can be prepared in a jiffy if you have the malasa powder given below comes handy. You can prepare this and store it in fridge in a air tight container for 2 to 5 days. It stays fresh. 

Ingredients:

Brinjal / Eggplant - 4 numbers
Onion -1/2 of big
Rice - 1 cup 

For Masala:

Chana dal - 2 tsp
Urad dal- 1 tsp
Dhaniya - 1 tsp
Red chilli - 4 to 5 
Shredded coconut - 1 1/2 tbsp
Sesame seeds - 1 tsp
Peanuts - 4 to 5 
Hing - a pinch
Turmeric - a pinch

For Tempering :

Oil - 1 tbsp
Urad dal - 1 tsp
Green Chlli - 1 slitted 
Curry leaves - 3 to 4 
hing - a pinch

Method:

Cook the Rice and keep aside. Make sure its fluffy and not sticky.
Fry the ingredients given for masala without oil except coconut and sesame seeds. Switch off the stove, add the coconut and sesame seeds and fry for few min in the heat. Cool down the mix and grind it to fine powder. 
Chop the eggplants in lengthwise (or in the desired shape). 
In a heavy bottom pan add 1 tsp oil, add the chopped eggplants and a pinch of salt and cook till it get soft and fried little bit.

Remove the eggplants and keep side.
In the same pan add 1 tbsp oil and mustard seeds, once it splutters add urad dal, hing and curry leaves, green chilli and fry of few seconds.
Chop the onion in lengthwise and toss into the pan. Fry till it turn brown.

Now add the cooked eggplants, salt and fry for a minute.
Add the grounded powder and mix well.

Add the rice and mix all, till they get combined. Adjust salt.

Remove from heat and serve hot with Raita or chips. Pachadi goes well with this recipe.

Poori Masal(a) - Without Potato/Urulaikizhangu - A Healthy twist in regular Potato Masala

I had this masal(a) once in a restaurant and it was so tasty and i couldn't believe there is no potato in it. Since then i thought of trying it at home and got a chance yesterday. It came out well. 
 Potato, though have many good qualities, its high in carbohydrate, which should be avoided for diabetic and even pre-diabetic. And for a healthy lifestyle, taking moderate potato is more good. As Poori Masala is a staple South Indian food, especially in Tamil Nadu households, avoiding it is very difficult. The is no restaurants without poori masal in their breakfast menu.
And if its a holiday or a weekend, you can simply smell the masal flavor in the air as its one of the favorite kids food. So obviously its the breakfast menu in many households.
If you want treat yourself with a special food, poori masal is a good choice, add filter coffee to the list. This is a divine combo that makes your day!!
When we get a famous food in a healthy way, why don't we try. Here goes the recipe,

Ingredients:

Onion - 1 big
Carrot - 1 number
Green chilli - 4 to 5 numbers stilted 
Mustard seeds/Kadugu - 1 tsp
Channa dal/ Kadalai paruppu - 1 tsp
Urad dal/Ulutham paruppu - 1 tsp
Curry leaves - 4 to 5 leaves
Hing/ Asafoetida - 1/2 tsp
Turmeric powder - 1 tsp
Salt - as required
Oil - 2 tbsp
Fresh coriander leaves - 1 tbsp
Besan flour/ Kadalai mavu- 2 tbsp
Water

Method:

Julienne the onion and keep aside.
Heat the oil in a pan, add the mustard seeds, once it splutters, add the channa dal, urad dal, hing, green chilli, curry leaves and fry for a minute.
Add the onions and fry till brown.
Cut the carrot into very fine pieces and add it to the onions.
Add turmeric powder and salt and fry for a minute.
Now add 2 to 3 cups of water, turn the flame to medium and cover the pan.
Cook for 10 to 15 min.
In the mean time add little water to the besan flour and mix well without any lumps. It should be in semi liquid consistency.
Add it to the boiling water slowly, stirring constantly.
Let them boil for 2 min in low flame.
Add the coriander leaves to the masal and remove from the flame.
Serve hot with Poori.
It goes good with dosa and chapati also. And my favorite curd rice.

Note : I didn't add green peas, if you are adding, add it along with chopped   carrots. Its more yummy.

Simple and Yummy Carrot Soup

I’m preparing this soup for first time. So not sure it would turn good J But! Yes! It was good!! I prepared this soup for today’s dinner along with Oats Upma . Carrot soup is one easy recipe, that won’t fail you. I learned this secret today. Usually I’m not a big fan of adding cream to recipes, especially soup. But today thought to try something new, so got this cream from grocery, especially for preparing this soup. I like the taste. I added it finally while serving, only to my bowl, as my husband is not interested in creams.  

This carrot soup is very filling. Good choice for dinner menu. 

Ingredients:

Carrots – 2 (medium size)

Onion chopped – 1 tbsp

Garlic pods – 2 big

Sugar – ½ tsp

Pepper corns – 3 numbers

Bay leaf – 1

Butter/Oil – 1 tbsp

Cream – 1 tsp (optional) (if adding, add as per your taste)

Corn flour -1/2 tsp (optional)

Water – 2 cups

Croutons

Method:

Wash the carrots, peel off the skin and chop.

Chop the garlic pods coarsely.

Heat butter/oil in pressure cooker.

Add bay leaf, garlic, pepper corns, onion and fry till the onions turn translucent.

Now add the chopped carrot and saute for 3 min.

Add ½ cup water and cook.

Switch off the stove after 3 whistles and cool the mix.

Transfer the mix to the blender and grind them to a smooth paste.

Add the paste to the same cooker and add remaining 1 ½ cups of water.

Add sugar and bring the soup to boil. (Boiling time 5 to 7 min)

Mix the corn flour in 2 tbsp water and pour it to the boiling soup.

Remove from heat and add cream.

Serve hot topping the soup with croutons, salt and pepper powder.

Note: Adding cream is optional, if you are adding; add after removing from              heat or while serving. I added while serving.

         Adding corn flour is also optional if you like the soup little watery.

Dates Chutney / Sweet Chutney / Date Tamarind Chutney

Dates chutney is a quick and healthy recipe. This chutney is commonly used in Chat dishes. No chat recipe is complete without this chutney. Its sweet and sore taste with little hotness (from chilli and cumin powder) gives a yum taste to the chat recipes.

Ingredients:

Dates – 19 numbers (seedless)

Tamarind paste – 1tbsp

Red chilli powder – 1 ½ tsp

Cumin powder – 1tsp

Water - 1cup

Method:

Chop the dates coarsely and keep aside.

Add ½ cup water in a pan, add jaggery and tamarind past.

Boil in medium heat, till the jaggery get dissolved and bubbles start appearing.

Keep aside the syrup.

Heat the other ½ cup water in a pan and add the chopped dates and mash them using an egg beater or with a ladle.

Mash them till they become soft and turn into a pulp.

Add the jaggery, tamarind syrup to the mashed dates.

Add the chilli powder and cumin powder. Add some water if required.

Boil till it reaches the thick consistency.

Remove from heat and cool the chutney.

Transfer them to the blender and grind them to a smooth paste.

Store in an airtight container and refrigerate.  

Note: Adjust the chilli powder as per your taste. If you want sweeter chutney reduce the chilli powder.

This chutney can be stored for one to two weeks, if stored in a refrigerator.

Chinese Style Fried Rice– Simple Version/ Without Egg and Sauce

This version of Chinese style Fried Rice has no egg or sauce. Just veggies and pepper powder for spice. I prepared Gobi Manchurian as side dish for this Fried rice. I used cabbage, carrot and capsicum. Other than this you can add broccoli, spring onion, bean sprouts. Leftover rice can be used for this recipe.

  

Ingredients:

Cooked rice – 1cup

Cabbage – ½ cup

Carrot – 1medium size

Bell pepper/ Capsicum – ¼ cup (chopped into fine pieces)

Pepper powder – ¼ tbsp.

Salt

Oil – 1tbsp

Pineapple chunks – 5 to 9 chunks (depend on your taste)

Method:

Heat oil in a wok; add the chopped cabbage; carrot and bell pepper sauté in the medium- high flame for 3min.

Add salt and pepper powder and sauté for another 2min.

All the veggies should get cooked well but shouldn’t lose its crunchiness.

Now when the veggies reached the stage, add the cooked rice, sauté for 2min in medium heat.  

In the meantime heat 1tsp oil in a pan and add the pineapple chunks to it, sauté the pineapples for a minute or 2.

Add the pineapples to the rice and give a quick sauté.

Remove from heat and serve hot. 

Pineapple Rava Kesari / Semolina Kesari

Kesari is a very famous south Indian sweet made with rava / semolina. They are made on auspicious days or on any special occasions. They have a special place in the South Indian wedding menu. There are many versions of kesari and pineapple kesari is one of those. Pineapple gives a nice aroma to the sweet and the natural sweet in the fruit adds more taste to the kesari. Even banana can be replaced with pineapple.

Kesari is the best option if we have to prepare some sweet in a jiffy. As they require less ingredients and less time.

Ingredients:

Rava /Semolina – 1 ½ cup

Pineapple cubes – 5 to 6 pieces (make puree out of it)

Sugar – 2 ½ cups

Water – 2 cups

Ghee – ½ cup (or as required)

Kesari powder – a pinch (I used yellow colour) (optional)

Crushed cardamom – ¼ tsp

Cashews crushed – 1tbsp

Raisins – 1 tbsp

Method:

In a heavy bottom pan, heat 1 tbsp ghee.

Add the cashews and fry till they turn light brown along with raisin.

Remove them and keep aside.

In the same pan, add 1tbsp ghee and add rava to it. Fry till the rava get roasted well (approximately 5min)

In the meantime, add the water and kesari powder to a pan and bring them to boil.

Once the rava get roasted and turn light brown, slowly pour the boiled water to the rava stirring constantly.

Stir the rava for few seconds and add sugar.

Now pour the pineapple puree and the remaining ghee.

Stir the kesari till they start oozing out the ghee.

Add the cardamom and roasted cashew, raisin and give a quick stir.

Remove from fire and transfer to a bowl.

Note: For pineapple puree, blend the chopped pineapple into a fine smooth paste. No need to add water.         

         Be liberal in adding ghee to avoid sticky kesari.

         For weight watchers, replace the quantity of ghee with oil.

         The taste and texture of kesari depends on roasting the rava and quantity of  

         ghee/oil.

Kathirikai Rasavangi

Rasavangi is nothing but the combination of sambar and kootu. It’s a very common dish in Brahmin household. Easy to prepare and less time consuming. Pumpkin can be replaced with Brinjal. If using pumpkin reduce the cooking time as they have the tendency of turning mushy quickly.

Ingredients:

Kathirikai / Brinjal – 5 numbers

Toor dal – ½ cup

Turmeric powder – ¼ tsp

Tamarind – 1 big gooseberry size

Salt

Oil – 1tbsp

For grinding:

Coriander seeds - 1½ tbsp.

Chana dal – 1 tbsp

Red chilli – 5 numbers

Coconut shredded – 3tbsp

Hing – ¼ tsp

Oil – ½ tbsp

For tempering:

Mustard seeds – 1 tsp

Urad dal – 1tsp

Curry leaves – 2, 3 leaves

Oil – 1tbsp

Hing – ¼ tsp

Method:

Wash and cut the brinjals lengthwise.

Cook the toor dal and keep aside.

Heat oil in a pan. Add the brinjals and fry for few minutes.

Make a thick puree out of tamarind and pour it to the fried brinjal.

Add salt and turmeric to the brinjal and cook for 5min in low flame.

In the meantime fry the coriander seeds, chana dal, hing, redchilli, coconut in ½ tbsp oil.

Cool down and ground them to fine powder.

Add the cooked toor dal to the brinjal and cook for few minutes.

Add the grounded powder give a quick stir and remove from the fire.

Do tempering and pour it to the rasavangi.

Serve hot the kathirikai rasavangi with hot white rice.

Try with roti/chapatti.

Moong Dal Dosa / Pasi Paruppu Dosai

Moong dal dosa is very easy to prepare as they don’t require time like regular dosa. And don’t have wait till they ferment. Actually this recipe has only rice and moong dal. But I soaked excess aval for dinner. So while grinding the batter I added the aval. The dosa tasted yum.  My experiment with moong dal dosa got a good result. So now I got a new moong dal dosa recipe ;-) If you love onions, chop them to fine pieces, mix it to the batter and prepare dosa.

Ingredients:

Boiled rice / idli rice – ¾ cup

Moong dal (yellow) – ¾ cup

Aval/ poha (soaked) - ½ cup (Soak the aval in water for 10min)

Green chilli – 4 to5 (adjust as per taste)

Ginger chopped – 1tbsp

Salt

Method:

Soak rice and moong dal for 5 to 6 hours.

Add ginger, green chilli, salt, soaked aval, soaked moong dal and rice to a blender.

Add water and grind into smooth batter.

Keep the batter in room temperature for 3 to 4 hours.

Prepare dosas.

Check here the method for preparing Dosa

Aadi Pathinettu Recipes

Aadi pathinettu or Aadi peruku is a festival celebrated every year 18^th day of Tamil month ‘Aadi’ ( mid-July to mid-August). In this period of the year, the river water level rises after the yearly monsoon. People, especially women do the water rituals, near the river banks to show their gratitude to the mother nature. A thanks giving, to the water sources for making their life prosperous. Kalandha sadam (variety rice) is the main menu on this special day along with sweet and vada. I prepared,

Pal payasam,
Thengai sadam,
Puli sadam,
Thayir sadam and
More Kuzhambu.

 

Here goes the recipes..

Thengai Sadam / Coconut Rice

Puli Sadam / pulikachal sadam / puliyogare / tamarind rice:

 

Puli sadham is made with cooked rice and pulikachal mix.

Pulikachal Mix:

Ingredients:

Puli – small lime size (soak in water and extract the juice)
Red chilli -7 to 8 numbers
Peanuts – 1tbsp
Hing – ¼ tsp
Chana dal – 1tsp
Mustard seeds – ½ tsp
Turmeric powder – 1tsp
Black sesame/ karuppu ellu seeds (powdered) – ½ tsp
Coriander seeds powdered – ½ tsp
Vendayam / fenugreek powdered – ¼ tsp
Curry leaves chopped – ½ tsp
Salt to taste
Sesame oil / nallennai – ¼ cup

Method:

Soak the tamarind in ½ cup water.
Dry roast coriander seeds, sesame seeds, fenugreek separately. Powder them separately and keep aside.

Dry roast the peanuts, remove the skin and keep side.

Make thick extract out of the soaked tamarind and keep aside
In a heavy pan or kadai, heat the sesame oil ( if not available, use any refined oil).
When the oil is ready, creak mustard seeds, add chana dal, hing, curry leaves, red chilli, peanuts and fry for few seconds.
Pour the tamarind extract followed by turmeric powder and salt.
Stir and let them boil for 10min in low flame.
When the oil starts oozing out, add all the powers (sesame , coriander, fenugreek) one by one and mix well.
Let them boil for 2more min.
Remove from the fire.

Puli sadham:

Mix the pulikachal to the cooked rice 1 hour before serving.
There is lot of side dishes which makes puli sadham more yummy, chips, vadam, papad, raita, potato fry, more kuzhambu.

Pal Payasam/ Kheer:

A kheer, made with cooked rice and Milk.

 

Ingredients:

Milk – ½ litter
Raw rice – ¼ cup
Sugar – ¾ cup
Cardamom powder – a pinch
Ghee – 2 tsp

Garnishing

Cashew nut – 1tbsp
Raisin – 1tsp

Method

In a pan add ghee, cashew nuts, raisin and fry. Keep aside
In the same ghee add the raw rice and fry for 1min in low flame.
Pressure cook the rice adding water ¾ cup. (3 whistle).
Boil the milk and add the cooked rice.
Stir well and add sugar. Let them boil for 2min.
Add cardamom powder and remove from fire.
Garnish with cashew and raisin.

More Kuzhambu:

In simple, More Kuzhambu is a type of Kuzhambu made with curd and coconut masala.

Ingredients:

Thick curd – 1cup
Turmeric powder – ½ tsp
Shredded coconut – 1tbsp
Pottu kadalai / roasted gram split – 1tbsp
Green chilli – 2numbers
Cumin seeds – ½ tsp
Ginger – 1/2 tsp
Mustard seeds – ½ tsp
Curry leaves – 1tbsp
Hing – a small pinch
Salt to taste
Coconut oil or refind oil – 2tsp

Method

Add water ½ cup to the thick curd and beat well.
Add turmeric and salt to the curd and bring to boil.
Boil them for just 2min in low flame.
Grind coconut, cumin, green chilli, ginger, roasted gram split adding little water.
Add the past to the boiling curd.
Let them boil for 5min.
Remove from fire.
In a small kadai, heat coconut oil, add mustard seeds, when they splutter add hing and curry leaves.
Pour them to the more kuzhambu.
Now the yummy More Kuzhambu is ready. Serves with hot rice, or serve as a side dish for the Varity rice.

Thayir Sadam:

The simplest but yummiest rice variety made with cooked rice and curd.

Method:

In a small pan add any refined oil, add mustard seeds, when they start cracking add finelly chopped green chilli, finely chopped ginger, urad dal and hing. Remove from the fire and pour them to the cooked rice.
Add some salt and thick curd along with little milk and water.
Mix well with a ladle.

Serve with any pickle.

Urulaikizhangu Masala / Potato masala: For Poori

We call it as ‘Poori masal’ as this masala is made exclusively for poori, although it tastes good with chapatti or roti. This one is very easy to prepare, no tiresome procedure or grinding of masalas. Use this masala for making bread sandwich, it will taste amazing.

 

Ingredients:

Potato – 4 small
Onion – 2medium
Mustard seeds – ½ tsp
Split chana dal / besan dal – 1tsp
Urad dal – ½ tsp
Curry leaves – 1tsp
Green chilli – 3 numbers
Red chilli – 2munbers
Chopped coriander – 1tsp
Turmeric – ½ tsp
Salt to taste
Oil – 2tbsp

Method:

Wash and cook the potatoes. If you are using pressure cooker, cook till 4 to 5 whistles. Peel off the skin and keep aside.
In a heavy bottom pan heat oil and add mustard seeds. Once they start cracking add curry leaves, split chana dal, urad dal, green chilli, red chilli, turmeric and fry.
Add the chopped onion and fry till they turn translucent.
Now mash the potatoes and add it to the pan, stir well so that the masalas get mixed with potato.
Add some water, give a quick stir and close the pan.
Let the masala get cooked for 5 to 7 min in low flame.
Remove from heat, add the chopped coriander and serve hot with poori.

Note: The taste of the masala depends on the potato. So make sure they are well cooked        and get mashed easily.
If the masala looks watery, mix1tsp of rice flour or besan flour in little water, add it to the masala and mix well before removing from heat. It will make the gravy thick.

 

Pattani Sundal / Dry Peas Sundal : Simple version

Pattani Sundal is one of the sundal varieties, made with ‘Green peas’ or ‘White peas’. Here I have used both the peas. This one is a simple version, where I added just spices to the cooked peas and served for tea time. Otherwise we can add shredded coconut, dhaniya podi or finely chopped green mango.  The pattani sundal sauted with green mango is a very famous South Indian chat in Chennai Beaches.

Ingredients:

Green peas – ½ cup
White peas – ½ cup
Mustard seeds – 1tsp
Green chilli – 3 to 4
Red chilli – 1number
Turmeric – ½ tsp
Asafoetida – ½ tsp
Chopped coriander – 1tbsp
Lime juice – ½ tbsp
Curry leaves – 1tbsp
Oil – 1tbsp
Salt to taste

Method:

Soak both the peas for 7 to 8 hours.
Cook the peas adding water, salt and turmeric in a pressure pan. Make sure the water level is little less to the peas (for 1cup peas, ¾ cup water). Just 1 or 2 whistle is enough as the peas have the tendency to turn mushy easily.
Add oil and mustard seeds in a pan. When they start crackle, add all the tempering items one by one, green chilli, red chilli, asafoetida, curry leaves and a pinch of turmeric and fry for a second.
Now add the cooked peas (remove the excess water) and sauté carefully.
Remove from the heat add the lime juice and chopped coriander, mix well and serve.

 

 

 

 

Murungai keerai Vadai / Drumstick leaves vada

‘Keerai vadai’ is a famous South Indian snack. Very popular street food, mostly you can find this in tea stalls and in many restaurants. Leafy vegetables (keerai in Tamil) like mint, spinach, methi is added to the regular vada mix and fried like a fritter. Here I have used murungai keerai to make keerai vadai. Murungai keerai is rich in vitamin A, vitamin C, also a good source of iron.

Ingredients:

Murungai keerai / Drumstick leaves – ½ bunch or 2cups
Onion – 2numbers
Chana dal / besan dal – ½ cup
Toor dal – ½ cup
Red chilli – 6 numbers
Asafoetida / hing- ½tsp
Coriander – chopped, 1tbsp
Salt to taste
Oil to fry

Method:

 

Soak toor dal and chana dal for 1hour.
Ground them coarsely along with asafoetida, red chilli, and salt.

Wash the drumstick leaves thoroughly and chop them coarsely.

Add the chopped onion, drumstick leaves and coriander leaves to the grounded mix and mix well.

Vada Mix
 

Now the vada mix is ready.
Heat oil in a heavy bottom pan.
When the oil is ready to fry, make small balls of the vada mix, place them in your palm and flatten them using your fingers.

Slowly place them one after one in the oil. 5 to 6 at a time is best for medium size wok / pan.
Deep-fry both sides, remove from the oil and place them in a paper towel.
Serve hot with sauce or any chutney.

 

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.