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?

• 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 need

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.

Variations

• 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.

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