Mahanandi

7 comments for Series of Sprouts ~ Masoor Dal »

1. I have never seen sprouted masoor. Does it taste similar to the moong sprouts ??

   Comment by Priya — July 8, 2007 @ 10:09 pm

2. I love your sprouts series, Indira. I use a fair amount of washed masoor, and now you’re tempting me to get the whole just for some sprouts.

   I have to know — did those orange centers peek through accidentally or did you work your magic to get them partially open

   Comment by Linda — July 8, 2007 @ 10:52 pm

3. And can these be eaten as a salad, or as usal? They look lovely!

   Comment by Raaga — July 9, 2007 @ 3:52 am

4. I cant wait to see the recipe you will post for sprouted masoor.Looks like your summer plant to include sprouts every week is working great!
   I love to cook sprouted masoor in tadka of mustard seeds and garlic with some onion,red chilli powder,turmeric and dhania-jeera powder.simple and tasty!

   Comment by Supriya — July 9, 2007 @ 7:17 am

5. This is so new to me …I have never tasted it ….I am learning a lot of this from you …I have made masoor dhal for chapati …but sprouted one ..really different

   Comment by Deepa — July 9, 2007 @ 9:13 am

6. Hi Priya and Deepa:
   This is the first time for me as well and I found whole masoor dal sprouts more pleasant than the moong dal sprouts. Quite good.

   Linda: It happens naturally. The bean has to open up for the sprout to emerge. And in the process, the soaked and loose brown skin slips down a little bit. In orange-brown shade, they make quite attractive sprouts.

   Raaga: Yes, I prepared a sundal/guggullu style salad and also a usal/stew with them for the weekend.

   Supriya: Simple and tasty is right.

   Comment by Indira — July 9, 2007 @ 6:43 pm

7. Never saw masoor sprouts… hmmm are you planning to make something with them?

   Comment by spandana — July 9, 2007 @ 6:51 pm

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