Black Chickpea Sprouts Sundal

Enjoy snacking on black chickpea sprouts in a South Indian ‘Sundal’, lightly tempered with mustard and coconut.

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.

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.

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.

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

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

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 2

Ingredients Method

Ingredients

  

• 2 cup 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

Method

 

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.