May 31, 2012

The Serendipity Sundal

“Mom, what’s for lunch?” Startled, I looked up the clock to see it was just 10 minutes to our lunch time. I was deeply immersed in some cleaning chore and had lost count of time. So here I was with a bowl of boiled sprouted peas and some steamed rice. I had 10 minutes to turn these into lunch!  I work best under pressure. (I mean, when –time–is–running-short kind of pressure, and not the boss-down-my-neck kind of pressure) The sundal I assembled proved this right!  A bowl of yummy goodness was the result. The side dish worked well with chilled curd rice. So why serendipity? I was searching for an idea for a quick side dish and wound up with this filling, tasty, nourishing dish!
What’s good about this dish?Peas and  corn
  • Sprouts are real, live, complete, nutrient packed, power houses.
  • Pea sprouts are rich in Vitamin A, B, C, E, the minerals Calcium, iron and all essential amino acids.
  • While pressure cooking does take away some nutrients, sprouting and cooking renders the protein easily digestible, ensures it is well absorbed, and prevents discomfort due to indigestion. So this is a good cooking method for people with IBS, Mal absorption syndrome.
  • Sprouts are vital for teenagers, people engaged in active sports, pregnant and breast feeding mothers, weight-watchers and for body builders.
  • Including sprouts in a vegan /vegetarian diet improves the protein quality of the meal.

You needall dressed up!
  1. Red onions –  dice and measure 1 heaped cup
  2. Capsicum – chop and measure 1/2 cup ( I used green, red or yellow would work well too)
  3. Frozen /Fresh corn kernels – 1/2 cup
  4. White peas sprouts – 1 level cup
  5. Fresh /Frozen coconut – grated, 2 tbsp
  6. Green chilli – 3
  7. Garlic – 1-2 pods
  8. Salt – 1 level tsp
  9. Turmeric powder – 1/2 tsp
For seasoning
  1. Cooking oil – 1 tbsp
  2. Mustard seeds – 1 tsp
  3. Cumin seed – 1 tsp
  4. Coriander leaves – chopped, 2 heaped tbsp
To assemble
  • Pressure cook white peas sprouts until soft, but not mushy.
  • Heat oil in a fry pan / kadhai, add mustard seeds and cumin.
  • When it splutters, add diced onions fry well till light brown (you can add 1/2 tsp of sugar while frying to get the onions taste sweet).
  • Tip in the diced capsicum, corn kernels, toss well.
  • Once the veggies look ‘fried but not wilted’(in about 2 minutes), toss in the cooked peas.
  • Add salt and turmeric powder, mix well. Cover for a minute.
  • Make a  coarse powder of coconut, garlic and green chilli in the mixer. I just used the ‘pulse’ button a couple of times. Add this to the peas and mix in well.
  • Top off with chopped coriander for a very fragrant, healthy dish.

  • You can add/omit veggies used in this recipe.
  • Add a zing to the dish by squeezing in lemon juice after cooking.
  • Add fennel seeds/saunf to the seasoning to give a nice twist to flavour.
  • Use parboiled peas and corn with raw onion, capsicum and shredded carrots for a colourful salad.
The Serendipity Sundal - up close

Sending this hearty dish to Renuka's ongoing event 'Salad splendour'

...And we are back!

Whew, I am back to blogging and hope to continue too.
I hope all who drop in here enjoy my space and leave behind your valuable feedback. As any blogger would say, responses from readers is what keeps us going!
Without futhur follows the comeback recipe.