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.
wow!!!! what a variation to routine dals.it looks great.
Comment by ramya — July 9, 2007 @ 10:00 pm
I have never known what to do with masoor 🙂 Now I do. Will try!
Comment by Raaga — July 9, 2007 @ 10:10 pm
i love sprouted fry though i have never used masoor dhaal.now i know i can do with masoor too,
Comment by roopa — July 10, 2007 @ 12:10 am
Have been doing this only with green whole moong so far….. Masoor dal sounds like a good idea. 🙂
Comment by Coffee — July 10, 2007 @ 12:17 am
I was shown the whole new blogging world just by a chance about some recipe I was searching and then, stumbled on your food blog…I neednot say, I am hooked to it in such a way that everytime I open my laptop, I have to see what is there in your blog…else, just browse the same again and again…But feel sorry that I took so much time to leave a comment…
About the Masoor dal, Today only I just cooked it and gave tadka…a simple ‘dhal’but seeing your dish, I am thinking next time I must try to sprout it..Thanks for the nice recipe..as usual.
Comment by Meena — July 10, 2007 @ 6:38 am
Very different and healthy one ..Must be very tasty
Comment by Deepa — July 10, 2007 @ 7:55 am
lovely recipe with sprouted dal Indira. It sure is a humble meal.
Comment by prema — July 10, 2007 @ 9:03 am
Hmmm. I was wondering what you would prepare. that sounds healthy and yummy
Comment by spandana — July 10, 2007 @ 10:11 am
Could not resist commenting. Looks awesome !!! This could go right into your yogi diet menu !! Planning an india trip ??
Comment by Revathi — July 10, 2007 @ 10:35 am
Great recipe Indira:) I have always used sprouted Moong and red Garbanzo. Have to give this a try. Thanks 🙂
Comment by Sangeeta — July 10, 2007 @ 11:26 am
Hi, Your recipes are excellent. I like one of the hydrabadhi sweets called paper sweet or putharekulu. It would be great if you know it and share it. Thanks
Comment by Harini — July 10, 2007 @ 1:14 pm
Hi Indira,
Your food blog is unique and very different and I love to come back again n again for those innovative recipes. The photos look great and so does the ingredients. Recently I started a food blog Padma’s Kitchen Its indeed a very humble meal
Comment by padma — July 10, 2007 @ 1:39 pm
Thanks all for your nice comments on this recipe. Sprouted masoor dal is not only attractive, it also makes a great tasting, diet-friendly dal. If you try, please let me know how you like the taste. Happy cooking!
Revathi: I wish.:) not till next year.
Hi Padma:
Your new blog looks terrific! Congratulations and keep up the good work!
Comment by Indira — July 10, 2007 @ 8:01 pm
That’s it, now I have to get me some of that whole masoor 🙂
Comment by Linda — July 12, 2007 @ 11:51 am
Indira, The picture of the stew with cherries and carrots looked so tempting that I had the exact thing for lunch yesterday and loved it. Except, I used mung dhal sprouts instead of masoor dhal but still very good. Thank you.
Comment by Laavanya — July 24, 2007 @ 6:12 am
I just happened to stumble upon your website and im so glad i did! I love to cook but am pretty amateur at it…so when i read that you could sprout masoor i thot id try this recipe out just to see if it was actually possible. The result was amazing – definately the tastiest masoor ive eaten! I am now a die hard fan of your recipes (all of which are well detailed in both text and pics)
A suggestion would be to put the nutritional value of each dish alongside if possible..it would really help us weight-watchers 🙂
Thanks.
Comment by Sharon — November 5, 2007 @ 8:07 am
Sprouting Dal……gotta love it.
Thanks for sharing.
Keep eating Light folks,
Dieter
Indian in the machine
Comment by Indian in the machine — January 26, 2008 @ 10:31 pm
I had sprouted masoor and didnt know what to do with it. I tried your recipe and it was great! Kind of what we do with Moth in Maharashtra.
Very tasty.
Comment by Sucheta — April 17, 2009 @ 12:43 pm