Special Chick peas Sundal | Karuppu Kondai Kadalai Sprouted Sundal Recipe is a healthy protein rich Recipe. In general, Karuppu KondaKadalai Sundal is a festival food that provides a lot of protein during the winter and has good nutritional and dietary qualities when sprouted. The chickpeas in this dish have been sprouted before cooking, but you can alternatively prepare them without sprouting.
Ingredients
- 1 Cup Black Chickpeas
- 1 Carrot
- 2 tbsp Grated Coconut
- 1/2 tsp Grated Ginger
- 1 tsp Lemon Juice
- a pinch Turmeric Powder
- Few Curry leaves
- 1 Red Chilli
- 1/2 tsp Mustard Seeds
- 1/2 tsp Split Urad dal
- 1/4 tsp Cumin Seeds
- Salt
- Oil
Directions
- Chickpeas should be soaked overnight or for eight to ten hours.
- After that, drain the water, give it a quick rinse, and then tie it up with a cotton cloth. Let it be for an additional 10 to 12 hours.
- After 12 hours, tiny white sprouts will start to form
- Add sprouted chickpeas to a pot and cook with a cup of water till it gets cooked well and soft.
- In a pan, heat the oil, add the mustard seeds, and when they begin to sputter, add the split urad dal, cumin seeds, red chilli, ginger, and curry leaves. Sauté for one minute.
- Then toss in the salt, turmeric, and grated carrot before adding the cooked chickpeas and sautéing for a short while.
- Add grated coconut, switch off the stove.
- Just mix well.
- Let it get warm, add lemon juice and mix all together.
- Tasty and Healthy Sprouted Special Chick peas Sundal is Ready.
- Serve warm.
Special Chick peas Sundal | Karuppu Kondai Kadalai Sprouted Sundal Recipe
Special Chick peas Sundal | Karuppu Kondai Kadalai Sprouted Sundal Recipe is a healthy protein rich Recipe. In general, Karuppu KondaKadalai Sundal is a festival food that provides a lot of protein during the winter and has good nutritional and dietary qualities when sprouted. The chickpeas in this dish have been sprouted before cooking, but you can alternatively prepare them without sprouting.
⏲️ Prep Time
10 hrs
⏲️ Cook Time
20 mins
🍴 Serves
4
🍲 Meal
Snacks
Ingredients
- 1 Cup Black Chickpeas
- 1 Carrot
- 2 tbsp Grated Coconut
- 1/2 tsp Grated Ginger
- 1 tsp Lemon Juice
- a pinch Turmeric Powder
- Few Curry leaves
- 1 Red Chilli
- 1/2 tsp Mustard Seeds
- 1/2 tsp Split Urad dal
- 1/4 tsp Cumin Seeds
- Salt
- Oil
Directions
- Chickpeas should be soaked overnight or for eight to ten hours.
- After that, drain the water, give it a quick rinse, and then tie it up with a cotton cloth. Let it be for an additional 10 to 12 hours.
- After 12 hours, tiny white sprouts will start to form
- Add sprouted chickpeas to a pot and cook with a cup of water till it gets cooked well and soft.
- In a pan, heat the oil, add the mustard seeds, and when they begin to sputter, add the split urad dal, cumin seeds, red chilli, ginger, and curry leaves. Sauté for one minute.
- Then toss in the salt, turmeric, and grated carrot before adding the cooked chickpeas and sautéing for a short while.
- Add grated coconut, switch off the stove.
- Just mix well.
- Let it get warm, add lemon juice and mix all together.
- Tasty and Healthy Sprouted Special Chick peas Sundal is Ready.
- Serve warm.
