Cheru Payar Curry/ Kerala Green Gram Curry for Puttu - Easy Vegan Recipe
Cheru Payar Curry is the mildly spiced, coconut laden Kerala
green gram curry that's traditionally served with Puttu — and, quietly,
it's the better half of the breakfast plate. Naturally vegan,
gluten-free, and ready in under 40 minutes, this is the everyday
Malayali dal that Kadala Curry gets all the credit for stealing. If you're looking for a comforting, nourishing, and soul-satisfying dish that pairs beautifully with Puttu, Cheru Payar Curry
(Kerala Green Gram Curry) is your answer. Lightly spiced, rich in
coconut flavour, and packed with protein, this traditional curry brings
together health, taste, and culture in one humble bowl.
Navratri Naivedyams & Prasadhams : Sundal, Pongal, Kesari and Sweets
Navratri Recipes: 9 Day Naivedyam, Sundal & Sweets Menu
Navratri Recipes are really a story told through a time travel. This is my complete guide to Navratri Naivedyam, from the humble Sundal for Golu to Sweet Pongal, Kesari, Payasam and Bengali Durga Pujo sweets, with a 9 day Navratri Prasadam Menu you can follow, one goddess and one offering for each day of Navratri Celebrations.
Taugeh - Moong Bean Sprout is a versatile and one of the most commonly used ingredients in South East Asian Cooking. Scrambled Eggs with Bean Sprouts is a simple stir fry prepared by combining Eggs & Bean Sprouts/Taugeh. A quick & easy recipe and above all it is also nutritious. Bean Sprouts/Taugeh is considered as a superfood that is good for health. Raw Taugeh is full of nutritional value. It contains Vitamins A, C, E, K, and Folate in addition to an assortment of Minerals including Calcium, Magnesium, Phosphorus, Potassium & Manganese.
The best way to eat the freshly sprouted Taugeh is to eat them raw. Cooked Taugeh lose quite a bit of the nutritional values as well as all the enzymes. So the best way is to use it is as a garnish over hot dishes. I usually stir-in the Taugeh at the final stage while adding it into Singapore Mee/ Mee Goreng Recipes. While preparing a Stir-fry with Bean Sprouts/Taugeh cook on high heat for a brief period.
In this recipe too, I have scrambled the Eggs along with mild seasonings until cooked. Then finally I have added these Bean Sprouts & have cooked on a high flame for a minute. This way Taugeh/Bean Sprouts tend to retain its crunchiness, texture and nutritional value. These wonderful power-packed Bean sprouts, take centre stage in this quick, flavour-filled stir-fry. The addition of just a few ingredients over high heat brings out its sweet succulence making the dish a tasty indulgence.
Clean, snap-off the tails from Taugeh/Moong Bean Sprouts and rinse it thoroughly.
Allow it to drain in a Colander.
Heat Oil in a pan over a high flame.
Add finely chopped Garlic, Bird's-eye Chilly and saute it over a high flame until aromatic(for about 20 seconds).
Crack open the Eggs, beat it lightly along with a dash of Salt and Turmeric Powder.
Pour it into the Pan & Scramble it on a medium flame until cooked.
Season it up with Light Soy Sauce and give a quick stir.
Add Taugeh/Moong Bean Sprouts along with a pinch of Sugar and give a quick stir.
Cook this on a high flame for a minute.
Immediately switch off the flame.
Serve Scrambled Eggs with Bean Sprouts/Taugeh Telur Goreng immediately.
NOTES:
Scramble the Eggs and then finally add Bean Sprouts/Taugeh.
Cook the Bean Sprouts/Taugeh over a high flame for a brief period.
Taugeh/Moong Bean Sprouts should not be overcooked or turn soggy.
Adding Bird's-eye Chilly is purely optional.
If you want a less spicy version, add Pepper Powder instead of Chillies.
I have used Peanut Oil in this recipe, can substitute it with any other vegetable oil of your choice.
HOW TO MAKE SPROUTS - GREEN GRAM
Green Gram/Moong Beans is an excellent source of Protein and Fibre when it is sprouted the nutrients get enhanced and the Bean becomes easily digestible. Sprouted Green Gram/Moong Bean is a rich source of Vitamins, Protein, and Minerals. It is also rich in digestive enzymes & antioxidants which have a positive impact on metabolic activities. It is one of the most preferred food when it comes to a low-calorie diet, which is highly recommended for weight loss.
Sprouting is nothing but germinating the Seed, Beans, Legumes and even some whole Cereals like Ragi, Wheat, etc., These sprouts can be consumed, either raw or cooked. It can easily be added into a salad or sandwich or into a simple stir-fry. If you are consuming the Sprouted Green Grams Raw, it should be prepared in a clean and hygienic way. Otherwise, it would be contaminated and can cause food poisoning.
So the best way is to make Sprouted Green Grams is at home. It is absolutely not much much of a job, what you need to do is just soak the Grams and then keeping it in dark & warm place until the Gram sprouts. Points to remember while Sprouting the Beans are use clean water to soak the Grams, and keep it in a clean container or tie it up in clean cloth until it sprouts. Discard any excess water which stagnates at the bottom of the container. If you feel the Grams a bit dry, then sprinkle some water. It takes just some time and effort for sprouting Beans at home. But it is sure to prove the effort.
Since my childhood days, I have seen my Mom make sprouted beans at home. She prepares at least one Bean/Lentil dish at home and if it calls for beans like Green Gram, Red Bean, Black/White Chick Peas, I have seen her sprouting all these beans before cooking them into stir-fries/Sundal/Poriyals. She Sprouts the Beans keeping it tied in a cloth after soaking. I usually sprout the Beans in two ways, one method is soaking and then tying the beans in a cloth. Another method is just leaving the soaked beans in a Bowl/Thermos boxes. Thermos Boxes provide the required warmth and also speeds up the germinating process.
Rinse the Green Gram 2-3 times or until water runs clear.
Rinsing the beans also helps to get rid of any contamination.
Soak the Green Grams in clean tepid water.
Use boiled & then cooled water or filtered water to soak the Green Grams.
Soak the Green Grams for about 7-8 hours/overnight.
Once soaked, drain the water used for soaking the Green Gram.
Drain the soaked Green Grams in a Colander and rinse it once again in clean water.
Now the Green Grams are ready to be sprouted.
METHOD 1:
SPROUTING THE GREEN GRAMS IN A CLOTH:
Use a clean cloth for the purpose.
Wash the Cloth in hot water and dry it before tying the soaked Green Grams.
Now collect the drained Green Grams into the cloth.
Tie it up with a knot.
Place the knotted Cloth in a Container.
The container should be such that water does not stagnate at the bottom.
Place a stand at the bottom and then place the tied cloth over it.
Discard any stagnated water at intervals.
Cover the container with a meshed lid.
Alternatively, you can tightly tie a piece of cloth & cover the container.
Leave it undisturbed in a warm & dark place until the Green Grams Sprout.
The time for sprouting totally depends upon the weather and temperature.
Some Green Grams sprout within a few hours, but some take a few days to sprout.
Sprinkle the Green Grams with water, if it takes longer than a day to sprout.
Sprinkle, drain any excess water and place it again into the container.
The cloth should remain damp throughout the germinating process.
If it dries up, sprinkle some water to make it damp again.
Follow the process until the Green Grams, sprouts well & the sprouts reach the desired length.
If you want longer Sprouts, continue the process for a few more days.
Once germinated, the sprouts can be stored in a refrigerator.
Use it within 2-3 days.
METHOD 2:
SPROUTING THE GREEN GRAMS IN A CONTAINER
Now collect the drained Green Grams into the container.
Discard any stagnated water at intervals.
Cover the container with a meshed lid.
Alternatively, you can tightly tie a piece of cloth & cover the container.
Leave it undisturbed in a warm & dark place until the Green Grams Sprout.
The time for sprouting totally depends upon the weather and temperature.
Some Green Grams sprout within a few hours, but some take a few days to sprout.
Sprinkle the Green Grams with water, if it takes longer than a day to sprout.
Sprinkle, drain any excess water and place it again into the container.
The Grams shouldn't dry up and should remain damp throughout the germinating process.
If it dries up, sprinkle some water to make it damp again.
Follow the process until the Green Grams, sprouts well & are of the desired length.
If you want longer Sprouts, continue the process for a few more days.
Once germinated, the sprouts can be stored in a refrigerator.
Use it within 2-3 days.
HOW TO MAKE SPROUTS - GREEN GRAM
HOW TO CHOOSE SPROUTED GRAMS
If you are buying ready-made Sprouted Green Grams from Grocery Store, keep these points in mind.
Choose fresh, plump and crunchy sprouts
The Sprouts shouldn't be slimy with any bad odour.
Do not buy if the sprouts have wilted.
Buy Sprouts which are stored in a refrigerated condition.
If the sprouts are kept at room temperature, the sprouts will photosynthesize due to Sunlight which can make the sprouts turn into Green in colour. Such sprouts may taste bitter.
CULINARY USES OF BEAN SPROUTS.
Fresh Sprouted Green Grams can be eaten raw.
They taste slightly sweeter and has a crunchy texture when the sprouts are fresh.
Sprouted Green Grams can be used in Stir-fries, Curries or in Sundals.
Add it along with fresh Vegetables and convert it into refreshing Salads.
A typical South Indian Salad called KOSAMBARI is prepared with sprouted Green Grams, Cucumber and Carrots.
Sprouted Green Grams can be ground into a batter along with spices and can be used to make Dosais/Uthappams/Adais.
A slightly long Sprouted Moong Bean(Green Gram) called 'Taugeh' is a common ingredient in South East Asian Cuisine.
Taugeh is one main ingredient used in South East Asian Spring Rolls(Popiah)/Vietnamese Spring Rolls.
Sprouted Moong Bean(Green Gram/Taugeh is used in a variety of Noodle dishes like Mee Goreng, Pad Thai, Singapore Mee, Hokkien Mee, Bihun Goreng, Char Keuy Teow, Mee Rebus etc.,
If the Green Grams takes a longer time(more than 2 days) to germinate, do not eat it raw. Cook and then eat it.
Sprouts are common source of Bacterial contamination.
Rinse it well before using it.
Fresh Kosambari Salad: Light, crunchy Moong Dal with Cucumber, Carrot and Coconut
Kosambari Recipe: Crunchy South Indian Moong Salad
This simple and refreshing Kosambari recipe is a light, crunchy South Indian salad made with soaked moong dal, finely chopped vegetables, fresh coconut, and a squeeze of lemon. Also known as Kosumalli or Koshambir, it is an essential no-cook dish on your Rama Navami thali and the perfect cooling treat for hot summer days. Quick to assemble and traditionally tempered with mustard seeds and curry leaves, it brings effortless crunch, vibrant flavors, and pure refreshment straight to your table in minutes.
Kosambari is an authentic South Indian salad made with soaked moong dal, finely chopped fresh vegetables, grated coconut, and a simple tempering of mustard seeds, asafoetida, and curry leaves. It is light, refreshing, and entirely vegetarian.
The beauty of Kosambari lies in its simplicity and the way it celebrates the natural crunch of fresh vegetables combined with the tender, mild flavour of uncooked moong dal. It requires no cooking of the dal itself, just soaking.
History and Origin
Kosambari is a salad that belongs to the culinary tradition of Karnataka, particularly in the temple kitchens and South Indian homes where simple, sattvic (pure and light) foods are honoured. The salad appears often in traditional South Indian cuisine, served especially during auspicious occasions and festivals.
The word "Kosambari" may derive from the Marathi "Koshimbir," where salads hold similar importance. Some regions know it as Kosumalli, a name that speaks to the local language and cultural heritage of the dish. What unites all these names is the philosophy: fresh ingredients, gentle preparation, and respect for the season.
Kosambari and Ram Navami
When the summer heat presses down and you want something light, fresh, and cooling, Kosambari is a simple and quick fix that comes to the rescue. Though it is traditionally served during Rama Navami in the peak of summer for its cooling properties, it makes a wonderful, refreshing salad for any warm day when you want something effortless on the table.
Looking for more light, festival-ready salads? See my Raithas and Salads for fresh ideas that pair beautifully with any South Indian meal.
Why You Will Love This Recipe
No Cooking Required: The dal soaks, the vegetables chop, and the tempering brings it all to life. Total active time is less than 10 minutes.
Naturally Crunchy Texture: By finely chopping vegetables instead of grating them, you preserve that satisfying bite that makes Kosambari memorable.
Light and Refreshing: Perfect for summer heat, festival occasions, or whenever you want something nutritious that doesn't feel heavy.
Adaptable to Your Pantry: Swap moong dal for Bengal gram or sprouted lentils; add beetroot or pomegranate seeds for colour and variation.
Festival-Ready: Kosambari is the traditional naivedyam (temple offering) for Rama Navami, Navratri, and other auspicious occasions.
Soaking Time: 1 hour (or 20–30 minutes in hot water)
Tempering Time: 5 minutes
Total Time: 1 hour 10 minutes (mostly passive)
How to Make Kosambari: Step by Step Guide
Step-by-step process: soaked moong dal combined with fresh vegetables, coconut and warm tempering
Ingredient List
For the Base Salad:
1/2 cup Yellow Moong Dal (soaked)
1/4 cup Cucumber, finely chopped
1/4 cup Carrot, finely chopped
2 nos. Green Chillies, finely chopped
2–3 tbsp Fresh coconut, grated
A small handful Coriander leaves, finely chopped
1 tsp Fresh lemon juice
To taste Salt
A small pinch Jaggery or sugar (optional, but balances the tanginess)
For the Tempering:
2 tsp Coconut oil or sesame oil
1/2 tsp Mustard seeds
A pinch Asafoetida (hing)
1 sprig Curry leaves
Method: Detailed Cooking Instructions
Step 1: Soak the Moong Dal
Clean and wash the yellow moong dal thoroughly under running water until the water runs clear.
Soak the moong dal in ample clean, filtered water for approximately 1 hour.
Alternatively, if you are short on time, soak it in hot water for 20–30 minutes.
Once fully soaked, the dal should feel tender and soft to the touch, with no hard centre remaining.
Pro Tip: Ensure the water you use for soaking is clean and filtered (or boiled and cooled). This prevents any unwanted bacteria and ensures the dal absorbs water evenly. The soaking time depends on the water temperature and the age of the dal.
Step 2: Prepare the Vegetables
While the moong dal soaks, finely chop the cucumber into small, bite-sized pieces. Avoid grating it, as this releases excess moisture and makes the salad soggy.
Peel the carrot and finely chop it into small pieces that match the size of the cucumber.
Finely chop the green chillies, removing the seeds if you prefer a milder heat.
Roughly chop the coriander leaves and grate the fresh coconut. Set all vegetables aside in separate small bowls.
Pro Tip: The secret to Kosambari's signature crunchy texture is finely *chopping* vegetables rather than grating them. Grating releases water from the vegetables, which softens the salad over time. Small, uniform chopped pieces hold their texture and stay fresh longer.
Step 3: Make the Tempering
Heat the coconut oil or sesame oil in a small pan over a very low flame.
Once the oil is warm (not smoking), add the mustard seeds and let them splutter for a few seconds.
Immediately add the asafoetida powder, stirring quickly to avoid burning.
Add the curry leaves and turn off the flame after 2–3 seconds, allowing the leaves to release their aroma without losing colour.
Pro Tip: Keep the heat low and the timing short. This tempering is not meant to cook or brown the mustard seeds; it simply awakens their flavour and releases the fragrance of the curry leaves. Overheating will turn the mustard bitter and the curry leaves dark.
Step 4: Drain and Assemble
Once the moong dal has soaked fully, drain it completely and discard the soaking water.
Transfer the drained dal to a medium mixing bowl.
Pour the warm tempering (oil, mustard seeds, asafoetida, and curry leaves) directly over the dal and give it a gentle stir.
The heat from the tempering will lightly warm the dal and deepen its flavour.
Pro Tip: Work quickly at this stage. Add the tempering while it is still warm so the dal absorbs the flavour of the oil and spices without becoming completely hot (which would make it unpleasant to eat raw).
Step 5: Finish and Serve
Top the tempered dal with the finely chopped cucumber, carrot, green chillies, and coriander leaves.
Add the grated coconut.
Sprinkle in the salt to taste and add a small pinch of sugar or a tiny amount of jaggery if desired (this balances the acidity of the lemon and the heat of the chillies).
Squeeze the fresh lemon juice over the salad.
Using a light hand, gently fold all the ingredients together until they are evenly distributed. Do not crush or mash the vegetables.
Serve immediately in a small katori (bowl) as part of a South Indian meal, as a naivedyam, or as a light evening snack.
Pro Tip: Serve Kosambari at room temperature or slightly cool. The freshness of the vegetables and the mild warmth of the tempered dal together create the perfect balance. Never refrigerate it before serving, as this dulls the flavours.
Pro Tips and Notes
Choosing the Right Dal: Yellow moong dal is the traditional choice, but you can also use soaked Bengal gram (chana), sprouted green gram, or even sprouted mung beans. Adjust soaking times accordingly—sprouted lentils may need no soaking at all.
The Soaking Water Matters: Always use clean, filtered, or boiled and cooled water for soaking. This prevents off-flavours and ensures the dal absorbs evenly.
Why Chopped, Not Grated: Grating vegetables releases their moisture, which pools at the bottom of the bowl and makes the salad soggy and watery. Finely chopping preserves the crunch and allows the salad to stay fresh longer.
Adjust Lemon Juice Gradually: Start with 1 teaspoon and add more to taste. The acidity balances the earthiness of the moong dal, but too much lemon can overpower the delicate flavours.
The Role of Sugar: Adding a small pinch of jaggery or sugar is entirely optional, but it softens the sharpness of the lemon and adds a touch of warmth that rounds out the flavour profile. Use it sparingly.
Tempering Technique: Keep the flame low throughout the tempering process. High heat will brown the mustard seeds and turn the curry leaves dark, resulting in a bitter taste.
Serve Fresh: Kosambari is at its best when eaten immediately after assembly. The vegetables stay crunchy, and the flavours remain bright and distinct.
Festival Naivedyam: Kosambari is traditionally served as a naivedyam (temple offering) during Rama Navami, Navratri, and other auspicious festivals. It is sattvic (pure, light, and vegetarian) and honours the spiritual significance of these celebrations.
Serving Suggestions
Kosambari is best enjoyed as a light side salad alongside South Indian rice dishes such as coconut rice, tamarind rice, or lemon rice. It is the perfect balance to richer curries like sambar or rasam.
During Rama Navami, serve Kosambari as part of a traditional thali alongside panagam (jaggery drink), neer mor (spiced buttermilk), and rice. For a simple summer lunch, offer it as an evening snack with a cup of warm coconut milk or traditional South Indian coffee.
Refrigeration: Kosambari is best served fresh within 1–2 hours of assembly. If you must refrigerate, store it in an airtight container for up to 24 hours. The vegetables may begin to lose their crunch after a few hours, as they release moisture into the dal.
Soaked Daal Preparation: You can soak the moong dal in advance and refrigerate the drained, soaked dal in an airtight container for up to 24 hours. Keep the vegetables chopped and refrigerated in separate containers. Assemble the salad just before serving to maintain maximum crunch and flavour.
Not Suitable for Freezing: The texture of raw soaked dal and fresh vegetables does not hold well when frozen. Freezing will compromise both the crunch of the vegetables and the tender texture of the dal.
Reheating: Kosambari is eaten fresh and cold (or at room temperature) and should never be heated. If the salad has been chilled, allow it to return to room temperature before serving to restore the balance of flavours.
Frequently Asked Questions
Can I make Kosambari ahead of time?
You can prepare the soaked dal and chop the vegetables several hours in advance, storing them separately in airtight containers in the refrigerator. Assemble the salad just before serving to preserve the crunch of the vegetables and the bright flavour of the lemon.
What if I don't have fresh coconut?
Frozen coconut (thawed) or unsweetened desiccated coconut can be used as a substitute. If using desiccated coconut, lightly toast it in a dry pan before adding it to the salad to rehydrate it slightly and restore its fragrance. Avoid using sweetened coconut, which will throw off the balance of flavours.
Can I use sprouted moong instead of soaked moong?
Absolutely. Sprouted green gram has a slightly different texture (firmer and more porous), but it is equally delicious and more nutritious. Sprouting takes 2–3 days depending on the weather, but the result is a dal with even better digestibility.
How do I adjust the spice level?
Reduce or increase the number of green chillies based on your heat preference. If you want a milder salad, remove the seeds from the chillies before chopping them. For added warmth, leave the seeds in or add a pinch of red chilli powder to the tempering.
Is Kosambari vegan?
Yes. Kosambari is naturally vegan if made with coconut oil or sesame oil for the tempering. There is no dairy in the traditional recipe. It is also gluten-free, making it suitable for many dietary preferences.
Why is my Kosambari watery?
The most common reason is grating the vegetables instead of chopping them finely. Grating releases the water in the vegetables, which pools at the bottom of the bowl. Finely chop all vegetables into small, uniform pieces instead. Additionally, do not refrigerate the salad before serving, as cold temperatures accelerate the release of vegetable water.
Can I add other vegetables to Kosambari?
Yes. Finely chopped beetroot adds colour and earthy sweetness. Pomegranate seeds add brightness and a tart bite. Bell peppers, radish, or even finely shredded cabbage work beautifully. However, stick to vegetables with a naturally crunchy texture and low water content, such as carrots, cucumbers, radishes, and beetroot.
Kosambari teaches us that the finest dishes are often the simplest ones. There is nothing elaborate here—just the patient soak of a lentil, the careful chop of fresh vegetables, and the warmth of a gentle tempering that ties everything together.
When you make Kosambari, you are not just preparing a salad. You are honouring a tradition that has nourished South Indian families and temple kitchens for generations. You are claiming a moment of lightness and freshness in your own kitchen, just as South Indian mothers did when the summer heat pressed down and our bodies asked for something simple, something pure.
That's the gift of Kosambari. It asks so little and gives so much.
"Authentic Kadalai Paruppu Sundal Recipe with Sundal Podi – A Perfect Navratri Offering"
What is Sundal?
Sundal is a quintessential South Indian delicacy, especially popular during festive seasons like Navaratri, Durga Puja, Ganesh Chathurthi, and Krishna Jayanthi. It serves as quick Prasadham Recipe.
Sundal is a traditional recipe that’s incredibly simple to prepare. This dish features cooked dry beans and lentils, seasoned with a delicate tempering of mustard seeds, urad dhal, curry leaves, dry red chillies, grated coconut, and a pinch of asafoetida. It's a flavourful treat that can be enjoyed as a side dish during lunch, a healthy evening snack, or served as Naivedhyam (offering) during festive occasions. The gentle tempering of spices and the aromatic Sundal Podi make this recipe a must-try.
Click the link for a variety of Easy Sundal Recipes perfect for all 9 days of Navratri!
Why Sundal During Navaratri?
During Navaratri, Sundal is not just a treat; it holds cultural significance. This dish, often offered as Naivedhyam or Prasadhams in temples, symbolizes purity and devotion. Scientifically, lentils and pulses are high in protein and fibre, making Sundal a healthy choice during fasting. The inclusion of various beans contributes to a balanced diet, providing essential nutrients needed during these festive days.
The Magic of Sundal Podi
Sundal Podi, a special spice mix, enhances the flavour of your Sundal. This blend simplifies the cooking process, especially when preparing meals for larger gatherings, like during Golu displays or pujas. With the right spices, you can whip up delicious Sundal quickly, allowing you to enjoy the festivities without spending all your time in the kitchen.
This version of Sundal is made with Bengal Gram Dhal, also known as Kadalai Paruppu or Chana Dhal. To prepare it, I typically soak the Kadalai Paruppu/Chana Dhal for 20-30 minutes. After draining the soaking water, I cook the dhal in a pressure cooker until it becomes soft but not mushy. The cooked dhal is then tempered with mild spices and tossed with Sundal Podi and freshly grated coconut.
Looking for more Protein Packed Naratri Recipes? Check out Chickpea Sundal Recipe for an easy, protein-packed prasadam! Or Looking for something unique? Try Sprouted Green Gram Sundal Recipe for a fresh & nutritious take on traditional Sundals.
Course - Side Dish
Spice Level - Moderate
Difficulty - Easy
Serve - 3-4
Author - SM
Preparation Time - 5 -10 Minutes
Soaking Time - 20–30 Minutes.
Cooking Time - 25–30 Minutes.
Notes & Tips for a Perfect Kadalai Paruppu/Chana Dhal Sundal
Soaking the Dhal: Soaking the dhal significantly reduces cooking time and ensures perfectly moist Chana Dhal.
Experiment with Beans: Although this recipe features Bengal Gram Dhal, feel free to explore other legumes & beans such as White Chickpea Sundal or Black Chickpeas, Moong Bean, Green Gram, Groundnuts, Green Peas, White Cow Peas, Red Beans, Kidney Beans (rajma), and Kollu (horse gram). The fundamental recipe remains the same, though soaking and cooking times may vary for each type.
Cooking Method: While I typically cook the Bengal Gram Dhal in a pressure cooker, you can also prepare it in a saucepan if you prefer a different method.
No Salt Needed: Remember not to add salt while cooking the Kadalai Paruppu/Bengal Gram Dhal to maintain its natural flavour.
Versatile Variation: Raw Sundal: And a raw variation of Koshambari, made with soaked Moong dhal, Cucumber etc., is also a popular variation when it comes to Sundal.
*Pro Tip: Simplify with No Sundal Podi: If you prefer a simpler version, you can skip the Sundal Podi and still enjoy a tasty Sundal.
Enjoy the Simplicity and Flavour of Kadalai Paruppu Sundal
Kadalai Paruppu Sundal is not only a delicious, protein-packed dish but also a versatile addition to your festive table, whether for Navaratri, Durga Puja, or any celebration. The easy preparation, combined with the rich flavour of Sundal Podi, makes this recipe a must-try for those looking for a healthy snack or side dish. Its cultural significance as Naivedhyam and Prasadam during pujas adds to the charm of this beloved South Indian delicacy.
With its adaptability to various types of lentils and pulses, you can explore endless Sundal variations, making it the perfect dish to impress guests and loved ones. Whether you're a seasoned cook or trying Sundal for the first time, this recipe will become a go-to for your festive and everyday meals.
"Sprouted Green Gram Sundal: A Nutritious Festive Delight"
Sprouted Green Gram Sundal
Navratri is a time for festivities, fasting, and wholesome food! This Sprouted Green Gram Sundal is not just a delightful snack; it’s packed with nutrition. Sprouted green grams are considered a superfood, brimming with protein and essential minerals. They also possess a cooling nature, making them perfect for the Indian climate during festive seasons.
Unlock the Nutritional Power of Beans, Lentils, and Pulses!
Beans, lentils, and pulses are not just ordinary ingredients; they are nutritional powerhouses brimming with protein and dietary fibre. When you sprout these legumes, their chemical composition transforms, significantly boosting their vitamin content. This process also helps neutralise acids that can hinder nutrient absorption, making sprouted beans and grams even more beneficial for your health.
Not only are these sprouted legumes easier to digest, thanks to the natural breakdown of amino acid protein bonds during sprouting, but they also serve as a versatile base for various dishes. Whether enjoyed raw in salads or cooked in hearty meals, sprouts are living foods that provide essential nutrients for your body.
Quick and Easy Preparation
The beauty of this recipe lies in its simplicity. Sprouted green grams require minimal cooking time.
If you prefer a raw option, just add the tempering to the sprouts, give
it a quick stir, and it’s ready to serve! Alternatively, for a classic
sundal, you can cook the sprouts briefly and then add the tempering.
During Navratri and specifically in the Tamil month of Purattasi, many Hindus adhere to a strict vegetarian or Saatvic diet. The
tradition of fasting and eating Saatvic food during Navratri prepares
our bodies for the upcoming winter in India, boosting energy, enhancing
immunity, and cleansing the digestive system. Sprouted beans like green grams offer an array of health benefits:
Rich in Proteins and Fibres: Sprouts provide a complete protein profile, making them ideal for vegetarians.
Easier to Digest: The sprouting process breaks down amino acid protein bonds, making them easier on the stomach.
Nutrient-Rich: Sprouted beans contain increased vitamin content and help neutralise acids that inhibit nutrient absorption.
Green Gram Sundal is a delightful, nutritious addition to your Navratri
celebrations. It’s perfect for those seeking healthy snack options that
align with festive traditions. Not only does it taste amazing, but it
also supports your health goals. Whether you’re looking for a quick side dish for lunch or a healthy evening snack, this sundal ticks all the boxes!
Looking for more festival-friendly recipes? Check out beautifully curated9-Day Navratri Menu for a variety of delicious dishes to serve during this auspicious time. You’ll find a selection of sundals, pongal, and other sweet treats to celebrate each day of Navratri.
STIR-FRIED BEAN SPROUTS - TAUGEH GORENG
Taugeh - Moong Bean Sprout is definitely one of the most commonly used ingredients in South East Asian Cooking. It is widely used in Noodle dishes, you can see these Bean Sprouts/Taugeh lavishly garnished in Mee Goreng Recipes, Fried Bee Hoon(Bihun), Singapore Mee, Char Kuey Teow, Hokkien Mee, etc., or as a simple Stir Fry with Garlic and Chillies, some recipes even go to the extent of adding Dried Fish/Firm Tofu/Scrambled Eggs along with these Bean Sprouts. Fresh bean Sprouts are rolled into Spring Rolls - the regionally famous Popiah and are used as a garnish for Vietnamese Phở and in numerous Asian Soup Recipes or tossed into Fried Noodle dishes. In Korean Cuisine, the Sprouts are blanched and then seasoned with Sesame Oil, Garlic, Salt and served as Banchan.
It is one must have ingredient used in the hawker stalls in Malaysia, Singapore, Indonesia, and Thailand. Stir-fried Taugeh is a common dish that you can find in every economy Rice Stalls, Mamak Shops here in Malaysia. The first time I ate this Taugeh/Sprouted Black Moong Bean Stir fry was at a Mamak Shop. Sprouts these long, awed me though and how they were cooked, retaining the succulence and crunchiness was the nest question. Then started my trial and error experiments, with few attempts of soggy Taugeh stir-fries, I learned one main technique in South East Asian Cooking, cooking on high heat, briefly. It fits for ingredients like Asian Greens, Taugeh, Brocolli, Chinese Cabbage, etc.,
Sprouts, as we all know are power packed with nutrients. Since childhood, I have seen my mother make Bean Sprouts from Green Moong Bean, Chick Peas, Red Bean, etc., But those sprouts were just-sprouted type. The kind of Bean sprouts we get in Malaysia are literally long ones, long in the sense they measure upto 1- 11/2 inches in size. And they are sweet, succulent and has a wonderful crunchy texture if cooked perfectly. We can also see Bean Sprouts prepared from Black Moong Bean & Soy Bean. they have bigger, droopier heads–which are popular in Korea.
The best way to eat the freshly sprouted Taugeh is to eat them raw. Cooked Taugeh lose quite a bit of the nutritional values as well as all the enzymes. So the best way is to use it is as a garnish over hot dishes. I usually stir-in the Taugeh at the final stage while adding it into Singapore Mee/Mee Goreng Recipes. While preparing a Stir-fry cook on a high heat for a brief period of time. This way Taugeh/bean Sprouts tend to retain their crunchiness, texture and nutritional value.
Taugeh is considered as a super food that is good for health. Raw Taugeh is full of nutritional value. It contains Vitamins A, C, E, K, and Folate in addition to an assortment of Minerals including Calcium, Magnesium, Phosphorus, Potassium & Manganese
This recipe is a simple Stir-fry prepared with Taugeh/Moong Bean Sprouts, cooked along with Garlic, Chives, and Bird's-eye Chillies. These wonderful power packed Bean sprouts, take center stage in this quick, flavour filled stir-fry. The addition of just a few ingredients over high heat brings out their sweet succulence.
Diwali Recipes: 85+ Sweets, Snacks and Desserts for Deepavali
From Mysore Pak and Boondi Ladoo to crisp murukku, creamy kulfi and kheer, plan your whole Deepavali platter in one place, with festive memories from my kitchen and a few last minute shortcuts.
Search for a Recipe
I Me Myself
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
