Making sambar everyone knows. Using beans daily has become one of my cooking practice. And recently I added sprouts to sambar and it tasted very good.
I make different bean sprouts almost once in every 2 weeks. It is best in the first week and good on the second week. We usually make sprouts salad once in a week. I will post the recipe very soon for that.
What you need?
Tamarind - 1 small ball size
sambar powder - 1 tsp
Sambar masala - 3 tsp (optional)
Asofoedita - 1/4 tsp
Masoor dal - 3/4 cup
sprouted beans-1 cup
Pumpkin/chayote/sugar beet-10 pieces
cinnamon powder - 1/2 tsp
How to make?
Pressure cook masoor dal with 2 cups of water and sprouted beans in seperate container without any water for 3 whistles
Take tamarind pulp and add salt, turmeric powder, asofoedita, sambar powder, sambar masala powder and let it boil for 20 mins
Add vegetables and let it boil for 20 mins
Add cooked dal and sprouts. Let it boil for 5 mins and switch off the gas
Take 1 tbsp of oil, once it is hot, add mustard, red chillies and curry leaves. You can also add coriander leaves if you like the taste.
1. How to sprout?
I sprout moong, brown bean(moth), red bean (moth), black urad, little fenugreek by soaking them for 8 hrs. Filter water and keep them in breathable vessels, covered for 2 nights. I usually use stainless steel siever and steamer covered with lid.
2. How to make Sambar masala powder?
I usually make it in bulk and add it to sambar and some types of kutu.
Chana dal - 1 cup
Coriander seeds - 1 cup
Red chilli - few (as per taste)
Dry roast chana dal, coriander seeds and red chilli seperately. Let it cool completely and powder coarsely (not very fine or very coarse).