1001 Sprouted Sundal ( Dry South Indian Curries)

A Sundal is a dry Tamil curry traditionally made from boiled lentils/ beans / pulses. It becomes extra delicious and healthier when made from sprouts.

This cookbook lists 1000 simplified sprouted sundal, Ten different sprouts are combined with ten different additives and ten different flavouring to create a thousand different Sundals.   The following Sundals are listed in this cookbook :

1.:Pasi Payaru Sundal

2.:Mysore Paruppu Sundal

3.:Mooku Kadalai Sundal

4.:Konda Kadalai Sundal

5.:Ulundu Sundal

6.:Vendaiya Sundal

7.:Pattani Sundal

8.:Kollu Sundal

9.:Soya Sundal

Sundals made from sprouted pulses are not very common. But they are extra healthy as sprouts are packed with nutrients and plant enzymes, easily absorbed by the human body. Almost all edible whole beans, pulses and cereals can be sprouted and eaten raw, but some sprouts (Red kidney beans / Buckwheat) cause allergic reactions. 

Sprouting Pulses:  Soak a cup of whole beans or lentils overnight. Drain water and rinse well. Line a colander with cloth. Add soaked beans, fold edges of cloth over, covering it. Sprinkle a cup of water over them twice a day. In 2-3 days, sprouted beans would be ready. (Each seed has its own sprouting time, generally between 2 - 5 days). Remember, sprouts need moisture, warmth and indirect sunlight to grow well. 

Note:

Sprouts not rinsed regularly will turn sour.

Sprouts left germinating too long will develop leaves and become baby greens.

Sprouts left standing in water would rot.

Sprouts not moistened regularly will dry out.

Sprouted well, each cup of dry beans / pulses yield would yield nearly 3 cups of sprouts.

Tips:

Placing a weight on top of beans while sprouting would yield larger, crunchier sprouts.

Always use edible beans / pulses. Never use seeds intended for planting as they are treated with toxins.

And this is for  Andrea's Grow your Own, JFI - Sprouts  and to MLLA.