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Love is in my Tummy

Plant-based flavor

September 6, 2017 By Tina Dawson 14 Comments

Black Chickpea Sprouts Sundal

Enjoy snacking on black chickpea sprouts in a South Indian ‘Sundal’, lightly tempered with mustard and coconut.Enjoy snacking on black chickpea sprouts in a South Indian 'Sundal', lightly tempered with mustard and coconut. Vegan + Gluten-Free.

There are just a handful of ways in which I can truly enjoy sprouts and this is the best of them, and also probably the easiest! The first time I had one of these was from a colleague at work, a colleague in a severe weight-loss regime to be more precise. At 4 p.m. every evening, she’d munch on these, or an apple and it’ll hold her up as she went straight from her desk at 6 to the office gym to work out till 7 or 8. She was dedicated, that one, and her hard work paid off.

I wish I’d picked up more than just the recipe for this Black Chickpea Sprouts Sundal from her – I could really use some of her determination in shedding a few extra pounds around my waist right about now. If wishes and buts were candy and nuts, it’d be Christmas everyday, and I’d be much, much thinner!

But not for naught, this is still a very nutritious and not to mention easy snack to make yourself everyday, as long as you can keep churning out batches after batches of homemade sprouts.

Enjoy snacking on black chickpea sprouts in a South Indian 'Sundal', lightly tempered with mustard and coconut. Vegan + Gluten-Free.

And don’t worry – making sprouts at home is easier than you think. It’s only a matter of setting aside some counter space, and rinsing them twice a day. After a few tries, the process would become just as monotonous as brushing your teeth in the morning.

While sprouts made from smaller beans, say mung beans needn’t be steamed, larger more chunkier beans like chickpea or black-eyed peas could use a little heat to make them more edible. Don’t worry, though. Unlike boiling or pressure cooking, steaming is more gentle and the nutrition unlocked through sprouting isn’t destroyed.

Seriously, I cannot get enough of my mini bamboo steamer{affiliate link}. In fact, I’m not above finding all sorts of excuses for taking out my steamer. If you’re using one, be sure to care for yours properly after each use – dry it completely before storage. A little brushing of oil after every couple of uses helps keep the wood supple.

Enjoy snacking on black chickpea sprouts in a South Indian 'Sundal', lightly tempered with mustard and coconut. Vegan + Gluten-Free.

Once it’s steamed, it’s only a matter of a few extra minutes, just long enough to temper mustard, cumin, curry leaves and dry red chillies in a smidgen of oil. The flavored oil adds a whole new dimension of flavor to the sprouts, which are otherwise just a tiny bit sweet.

Finally, don’t forget to finish off your Black Chickpea sprouts Sundal with a sprinkle of freshly grated coconut. Or the frozen kind, which is what I use, so don’t feel too bad about it either. And enjoy your super nutritious and equally delicious 4 o’clock snack. Trust me, you’ve earned it!

And for those of you wondering what a ‘Sundal’ is – it’s a South Indian snack made with cooked/steamed beans or lentils, lightly tempered and finished off with fresh coconut. There are infinite kinds and despite the same base formula (ahem, recipe!), they are still each as unique and yet equally delicious.

Enjoy snacking on black chickpea sprouts in a South Indian 'Sundal', lightly tempered with mustard and coconut. Vegan + Gluten-Free.

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

Black Chickpea Sprouts Sundal

Created by Tina Dawson on September 5, 2017

Enjoy snacking on black chickpea sprouts in a South Indian 'Sundal', lightly tempered with mustard and coconut. Vegan + Gluten-Free.

  • Prep Time:5m
  • Cook Time:15m
  • Total Time:20m
  • Serves: 2
  • Yield: About 2 cups

Ingredients

  • 2 c black chickpea sprouts
  • 1/2 tsp. vegetable oil
  • 1/8 tsp. mustard seeds
  • 1/4 tsp. cumin seeds
  • 1/2 tsp. split black gram/urad dal (optional)
  • 1 tbsp. curry leaves
  • 1 dry red chilli
  • 2 tbsp. grated coconut
  • Salt, to taste

Instructions

  1. Lightly steam the black chickpea sprouts for 10 minutes until soft.
  2. In a pan, heat oil and add mustard seeds to it. Once the spluttering starts, reduce heat to low.
  3. Once the spluttering stops, add the cumin seeds, split black gram, curry leaves and dry red chilli.
  4. Once the curry leaves and crisp and the black gram is golden brown, add the steamed black chickpea sprouts and grated coconut. Toss till combined. Season with salt.
  5. Serve hot.
  • Print

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Filed Under: All Recipes, Cuisines, Gluten-free, Indian, Snacks, Table for two, Vegan, Vegetarian Tagged With: black chickpeas, homemade sprouts, kala channa, sundal

Previous Post: « Corn and Peas Pulao
Next Post: VEGAN Chocolate Biscuit Pudding »

Reader Interactions

Comments

  1. Pat says

    September 18, 2017 at 12:58 pm

    Yum! This sounds like an incredible snack! I love the flavor profile. Thanks for sharing! 🙂

    Reply
    • Tina Dawson says

      September 18, 2017 at 2:06 pm

      I’m so glad you think so, Pat!

      Reply
  2. Molly Kumar says

    September 6, 2017 at 4:06 pm

    This is so healthy and looks absolutely gorgeous!! I’m a big fan of sprouts, we have it almost everyday and I’m always looking for new flavors to add. Coconut would be definitely something new to add and will be trying this soon.

    Reply
    • Tina Dawson says

      September 7, 2017 at 9:43 am

      Yaay I hope you like it, Molly!

      Reply
  3. Ginny McMeans says

    September 6, 2017 at 11:02 am

    What a fun and different recipe. I love the use of sprouts as the main ingredients. Delicious!

    Reply
    • Tina Dawson says

      September 6, 2017 at 11:32 am

      Thanks Ginny!

      Reply
  4. Sandi G says

    September 6, 2017 at 11:01 am

    I love that you sprouted these garbanzos first!

    Reply
    • Tina Dawson says

      September 6, 2017 at 11:32 am

      Makes them much more nutritious, Sandi!

      Reply
  5. Nicola @ Happy Healthy Motivated says

    September 6, 2017 at 10:56 am

    Every part of this dish sounds ah-maz-ing! I love chickpeas, but I’ve never tried black chickpea sprouts. I really hope I can get them around here!

    Reply
    • Tina Dawson says

      September 6, 2017 at 11:32 am

      You should be able to find them in any Indian grocery, Nicola!

      Reply
  6. Lisa | Garlic & Zest says

    September 6, 2017 at 10:48 am

    This is such a cacophony of flavors, I can’t believe it’s good for you! You always come up with the best spice blends, Tina. And the photos are — as always — beautiful.

    Reply
    • Tina Dawson says

      September 6, 2017 at 11:32 am

      Thanks so much Lisa! *hugs!*

      Reply
  7. Cricket says

    September 6, 2017 at 10:43 am

    This looks comforting and healthy, the best of both worlds!

    Reply
    • Tina Dawson says

      September 6, 2017 at 11:33 am

      So true, Cricket!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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