Sprouted Peas Chundal

Recipe is same as Black Channa Recipe

Sprouted Black Channa Chundal

Ingredients

Black Channa - 1 cup
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Red chilies - 1
Curry Leaves - few
Grated coconut - 2 tbs (optional)
Hing - pinch
Sesame seeds - 1 tsp (optional)
salt to taste

Method

Soak the dry black channa overnight in enough water. Next day, drain the water and keep the channa in a sprout maker or in a colander for a day or two. Sprinkle water now and then to keep the channa wet while sprouting.





Pressure cook the channa with water and little salt . Just keep for one whistle. Once the pressure is released , drain the water. Keep oil in a pan. Splutter the mustard seeds , add red chillies, curry leaves and hing. Add cooked channa to the pan. Add freshly grated coconut and mix it well with the seasonings.

Enjoy it as a morning or an evening snack.

Sprouted Moong Vada

Ingredients:
Sprouted Moong - 2 cups
Green Chilli - 3
Ginger - small piece
Onion - 1 finely cut
Corriander Leaves (optional)
Salt

Method




Coarsely grind the sprouted moong along with green chilies and ginger. I did mine with a mortar and pestle. Add finely cut onions , salt and mix it well. Heat oil in a kadai. Once the oil is hot, take a small ball of moong; flatten it on the palm to form a small disc. Gently slide it into hot oil. Deep fry them in oil until it become golden brown.

Serve with chutney.

Sprouted Moong Bhel

Ingredients

Sprouted Moong - 2 cups
Puffed rice - 2 cups
Red onion - 1 finely chopped
Carrot - 1 grated
Tomato - 1 finely chopped
red chilli powder - 1 tsp
Fresh Lemon Juice - 1 tbs
Salt to taste
green chillies -3 chopped finely
Coriander leaves - 2 tbs finely chopped
Sev(thin) - 1 cup







For the Sprouts
Soak whole moong overnight in water . Drain it the next day and let it sprout either in a sprout maker or cheesecloth for a day.

Method.

Microwave sprouted moong for 5 minutes with very little water and keep it aside. Drain water if any . Heat a tablespoon of oil in a kadai. Temper the mustard seeds and add rice puffs,moong,grated carrot,onion,tomatoes, red chilli powder and salt . Give a quick toss and switch off the flame. Squeeze lemon juice. Garnish with finely chopped green chillies, thin sev and corriander leaves just before you serve.

Peanut Cabbage Bhel

Here is the second version of Healthy Bhel. This time I used boiled peanuts instead of sprouted moong. I savoured this snack many times during my recent vacation to Chennai,INDIA. The street vendors sell this snack in push carts in the beach , in front of shopping stores in T.Nagar...