Sprouts Sundal - healthy snacks for kids

We give in to a  lot of temptation when it comes to cooking for kids - extra cheese, extra butter, extra cream etc. While all that is ok, its important to moderate it too. This week's series presents kids delight in snacky avatars.  Snacks must be the most popular category on my blog, for at last count, I had about 100+ varieties of snacks for kids and parties. That probably sums up the creation of this blog - to record what I cook for the family - healthy meals with an occasional indulgence. 

Both kids love sprouts, so I usually sprout moong once a week - it goes to Tikkis, burger patties, raita & so forth. Elder one is also fond of Sundals (aka Usli in Kannada)  - these are steamed Indian type salad with legumes / split lentils - so this one was definitely approved by her. Easy to make, proteinicious and fills them up for playtime. Also a great idea for adults for a 4 pm snack craving. You can cook the sprouts fully, but I like them parboiled and lightly sauteed. 

If you have the sprouts ready on hand, its a breeze to make to. Addition of onions while sauteeing is totally optional, but I dont add to any Sundal variety.  I hope you dont wait just for Navaratri to make these delicious Sundals. 

So, while this goes to BM# 53 under Snacks - Kids Delight, Valli's event, hosted by Sandhya, do check out the quick recipe and similar sundal varieties.

Battani Sundal (fresh / frozen peas Salad)

Kadalai paruppu Sundal (split bengal gram Salad)

Konda Kadalai Sundal (black chickpeas Salad)

Avarekaalu Usli (hyacinth bean Salad)

Pachai Payiru Sundal (whole green gram salad)

Prep time : 10 mins. cook : 10 mins, serves : 4

• Moong Sprouts - 1.5 cups
• Oil - 1 TBSP
• Grated ginger - 1/2 tsp
• chopped green and red chillies - 2 each
• Tempering : mustard seeds, curry leaves and asafoetida
• salt - to taste
• Lemon juice - 1/2 tsp (optional)
• Coriander leaves and fresh / frozen grated coconut - to garnish

Method:

1. Par boil the sprouts for 8-10 mins with a pinch a salt. Drain immediately.
2. In a non stick pan, add oil and all tempering ingredients. Saute. Now add grated ginger, chillies and stir again. Add salt and boiled / drained sprouts. Give it a quick stir
3. Check for salt and spices. 
4. Finish with lemon juice, coriander leaves and grated coconut