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.

100 Idiot proof Sundal ( Dry lentil curry)

Sundal is a dry Tamil curry, eaten as a snack. “Thenga Manga Pattani Sundal” is a cry you’ll often hear on the marina beach from kids selling sundal garnished with mango slivers and grated coconut. Sundals are traditionally cooked and given away to guests during Navarathri.

A variety of lentils like Mung dal, masoor dal, chana dal etc are commonly used as listed in column 1. The boiled dal can be flavoured in numerous ways as listed in column 2.

Let us first go down column 1 to see the various lentils that can be cooked into sundals.

0:. Split and husked Mung dal needs just soaking. Soaked mung dal can be eaten raw and is used along with a variety of salad vegetables. It is served as a prasad in Karnataka temples and is called Kosambir. Kosumalli is the Tamil equivalent.

2. 1:.Split chana dal is used to cook Kadalai paruppu sundal.

2:.Whole Bengal gram is used to cook the Konda Kadalai Sundal.

3,4,5:.Whole urad dal, whole horse gram and whole masoor dal are cooked into the not so common Ulundu Sundal , kollu sundal and Masoor dal sundal.

6:.Whole Mung dal becomes the Pachai payaru sundal.

7:.Chana dal ( and all other dals) can be roasted and then cooked into a Sundal with a nuttier flavour.

8:.Let whole, unhusked dals sprout. They can then be cooked into sprouted Sundals .

9:. Apart from lentils, Sundals can be cooked with a variety of peas ( green peas, chickpeas etc) or beans ( red kidney beans, navy beans etc) or even nuts like ground nuts. The cooking process is the same. Soak the dried peas or beans overnight, drain them, add water and pressure cook them till done. Mix in flavouring, add garnish and serve.

The flavouring :
Mustard, red chilies and curry leaves fried in oil is the garnish for most Tamil sundals. Various additives like grated coconut, mango slivers etc can be mixed in. A variety of flavouring techniques are listed in column 2 . Use them to flavour Sundals or use your favourite flavouring – It is tough to go wrong with lentils !

And this goes to Susan's Legume Love Affair event & Eat Healthy - Protein Rich contest.