Payaru Sundal Recipe

Ingredients

• 2 cups Sprouted Green Gram (Soak green gramme overnight, drain,tie them up in a muslin cloth for another 12-14 hrs for them to sprout)
• 1/4 teaspoon black mustard seeds
• 1 tablespoon divided black gramme
• 2-3 dried red peppers (or as per taste)
• 2–3 tablespoons grated coconut ( use frozen if you like – you can increase or decrease the qty as per taste)
• season with salt to taste

Method

1. Because this recipe is so basic, there aren’t many steps for me to demonstrate. However, I will go into greater detail on the strategies used by other households. 1st Method – Raw Salad (Highly nutritious) This is the way I like because it provides far more nourishment than the other two. Because there is no cooking, the sprouts retain their nutritional value. Simply heat the mustard seeds in the oil. When they begin to sputter, add the split gramme and red chilies. When they begin to brown, add the coconut and cook for 1 minute, or until the rawness of the coconut is gone. Turn off the heat and, after a minute or so, add the sprouts and stir with salt until combined. Serve
2. Steamed Salad (Method 2) ( Medium nutrition ) Few people find the rawness of the sprouts strange. Steam the sprouts for 1-2 minutes for such persons. Less interaction with water is preferable. Steaming should take care of the rawness of the sprouts before proceeding with the same approach as described previously.

3rd Method – Cooked Salad ( Comparatively Low nutrition to the previous 2 ) I notably add the comparable portion because this salad is far healthier than any other cuisine. As a result, ingesting this in any of the approaches would undoubtedly improve the nutrition of your daily demands. It’s simply a matter of making it as nutritious as possible. Once the tempering is complete, simply add the sprouts and toss them about on low heat for 1-2 minutes, or until the rawness of the sprouts is gone.