Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Dazzling Dals ~ Sprouted Masoor Dal


Masoor Dal Sprouts

Whole masoor dal is quick to sprout. Just few hours soak-time in water and few hours hang-time in a cotton cloth under the warm rays of the sun. That’s about it. Like the sensitive student that staunchly strives to deliver a stellar performance, masoor dal swiftly transforms itself from drab brown to dazzling shade of orange-brown within a day. Truly impressive.

This is the first time I did the sprouting thing with whole masoor and I found the process undemanding and the sprouts pleasant tasting. I remember from science classes that the sprouting process turns the starches in lentils and legumes into more digestible sugars. Whole masoor dal provides a textbook example. Prominently perceptible sweet taste, crisp texture, delicate and a delight, masoor dal sprouts are a must try for sprouts connoisseurs. I totally recommend.


Sprouted Masoor Dal Stew

This is what I’ve prepared with sprouted masoor dal. A light and easy, low-calorie stew with a taste that humbles even the contrived sprouts-cynic. That’s how I felt after the meal.

Recipe:

1 teaspoon peanut oil
2 each - curry leaf sprigs and garlic cloves, coarsely chopped
¼ tsp each - cumin, mustard seeds and asafetida(inguva)
1 onion, 2 tomatoes and 3 green chillies - finely chopped
2 cups sprouted masoor dal
¼ tsp each - turmeric and salt, or to taste
1 lime - juice squeezed
Few Springs of Fresh Coriander

In a big saucepan, heat the oil until a curry leaf tossed in it sizzles. Lower the heat to medium. Add the curry leaves and the garlic to cook to pale brown. Toss in cumin, mustard seeds and asafetida. When seeds start to jump, add the onions, tomatoes and chillies. saute for few minutes until they soften.

Stir in sprouted masoor dal, turmeric and salt. Add about a cup of water. Bring to a boil and reduce the heat and simmer until the dal reaches fall-apart stage, about 10-15 minutes. Add lime juice and few sprigs of fresh coriander leaves. Mix and serve warm. It tastes good on its own. No rice or chapati is needed to enjoy the sprouted masoor dal and that makes it a perfect meal for calorie-conscious.


Sprouted Masoor Dal with Farm Fresh Carrots and Cherries ~ Humble Meal on a Hot Day

Notes:
Whole masoor dal (brown) and Split masoor dal (Red) can be bought at Indian groceries and also at natural food stores in bulk bins here at US.

Posted by Indira©Copyrighted in Tomato, Masoor Dal (Red Lentils), Sprouts (Molakalu) (Monday July 9, 2007 at 9:09 pm- permalink)
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