POMEGRANATE and GREEN GRAM SALAD
This post goes to the POM Wonderful Content hosted by Jenn of the The Foodie Blogroll (weekly give away) and POM Wonderful ($5000).
Here is a simple recipe that contains two very delightful ingredients. Combining freshly sprouted green gram, and the ruby red pomegranate, make this dish not only a powerhouse of nutritional benefits, but also entices with visual appeal, and a lovely taste.
Whole green gram or payaru is used in the preparation of Sundal for various occasions. Sundal can be called a cooked salad, mainly prepared out of soaked or sprouted whole lentils. South Indian Meals prepared during weddings and other festivals always include two varieties of Sundals or Kosumaris. Kosumaris are similarly made of soaked lentils, but are not usually cooked.
Many caterers are innovative and they introduce variations in the traditional dishes which are appreciated by the connoisseurs. One such innovative dish that I tasted at a thread ceremony is Madulam (Pomegranate) Pachai Payaru (green gram) Sundal. It was a real treat to the eyes and palate.
Whole green gram or payaru is used in the preparation of Sundal for various occasions. Sundal can be called a cooked salad, mainly prepared out of soaked or sprouted whole lentils. South Indian Meals prepared during weddings and other festivals always include two varieties of Sundals or Kosumaris. Kosumaris are similarly made of soaked lentils, but are not usually cooked.
Many caterers are innovative and they introduce variations in the traditional dishes which are appreciated by the connoisseurs. One such innovative dish that I tasted at a thread ceremony is Madulam (Pomegranate) Pachai Payaru (green gram) Sundal. It was a real treat to the eyes and palate.
INGREDIENTS:
Sprouted Green Gram Dal (whole mung beans) – 1 cup
Pomegranate peeled with membranes removed (aril) – 1 cup
Green chillies – 2
Curry leaves – a few
Mustard seeds – ¼ tsp
Asafoetida – 1 pinch
Salt – 1 tsp
Turmeric powder – 1 pinch
Lime juice – 1 tbsp
Vegetable Oil – 2 tsps
Fresh coconut slivers – 2 tbsps
Water for cooking - 2 cups
METHOD:
1. Prepare by soaking the whole green gram over night, or for 12- 14 hours.
2. Wash and drain the green gram, and cook it in 2 cups of water to make it soft. Don’t overcook it, as it spoils the texture and taste, and also destroys the nutrients! If you use more water its okay. However, I avoid it, as I don't like to drain the grains and away all the nutrients along with excess water!
3. Heat oil in a pan. Add asafoetida and mustard seeds.
4. When the mustard splutters, add chopped green chillies, curry leaves and turmeric powder.
5. Next add the cooked green gram and salt and sauté for a minute.
6. Add lime juice and the coconut slivers and blend.
7. Turn off heat.
8. When the Sundal becomes cool mix in the red pomegranate seeds.
This delicious and colorful sundal can be relished as a side dish , or as snack by itself.
1. Prepare by soaking the whole green gram over night, or for 12- 14 hours.
2. Wash and drain the green gram, and cook it in 2 cups of water to make it soft. Don’t overcook it, as it spoils the texture and taste, and also destroys the nutrients! If you use more water its okay. However, I avoid it, as I don't like to drain the grains and away all the nutrients along with excess water!
3. Heat oil in a pan. Add asafoetida and mustard seeds.
4. When the mustard splutters, add chopped green chillies, curry leaves and turmeric powder.
5. Next add the cooked green gram and salt and sauté for a minute.
6. Add lime juice and the coconut slivers and blend.
7. Turn off heat.
8. When the Sundal becomes cool mix in the red pomegranate seeds.
This delicious and colorful sundal can be relished as a side dish , or as snack by itself.
This yummy vegan sundal also goes to Vegan Ventures, Round 2, at Suganya's Tasty Palettes blog.
