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Sprouted Red Lentils – Masoor ki Dal

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I love lentils in most forms. I keep buying them at the grocery store, and because we are so partial towards the ubiquitous tur dal, i often end up with red lentils or whole moong dal which i need to use in a hurry. I used sprouted whole red lentils or masoor ki dal in this one. Something about the delicate pink lentils and the fact that they cook easily and can blend into any kind of preparation makes me partial to them. Hyderabadis are generally partial towards these form of lentils and our khichdi is mostly made using masoor rather than moong dal like everyone else.

This is a dry dal and is best paired with hot rotis or parathas. It can substitute for a dry vegetable on a hurried weeknight. i used sprouted lentils to up the nutrition factor, this is optional. Its also a one pot preparation and is made completely in a pressure cooker. Use a heavy bottomed pan with a fitting lid if you dont have a pressure cooker.

Sprouted Redย Lentils – Masoor ki Dal

1 cup red lentils, soaked in water for 1 hr, drained and left to sprout (about 6 hrs) alternatively, just soak the lentils for a couple of hours, drain and use.

1 medium sized onion, chopped

1-2 medium tomatoes, chopped

1 green chilli, split lengthwise

1/2 teaspoon of ginger garlic paste

1/2 teaspoon red chilli powder

1/4 teaspoon turmeric

1/2 teaspoon coriander powder

a pinch of asafetida / hing

a few curry leaves

salt to taste

2 cups of water

1 teaspoon of vegetable oil

1/2 teaspoon of cumin seeds (jeera)

heat the oil in a pressure cooker and add the cumin seeds, once they splutter, add the curry leaves, onions, green chilli and saute for a minute. Add the ginger garlic paste and fry for a minute till the raw smell disappears. add the turmeric, asafetida, coriander powder, red chilli powder and saute for a minute. Add the washed, soaked and sprouted lentils, the chopped tomatoes and salt to taste. add the 2 cups of water and cook on pressure for 3 whistles. (if not using a pressure cooker, cover and cook till the lentils are soft but not mushy). once the pressure is released open the pan, stir and check the seasoning. Adjust if needed and cook without the lid till the water dries up completely. Serve hot with rotis or parathas.


About arundati

Home lover...Rains...Sea(esoteric child of the water god)...treks...nature wilds...Trains...Garfield...Alstroemeria blooms...Sunflower stretches...Spot 6 differences...Crossword attempts...Supper Nags...No sleepless nights...

10 responses »

  1. looks lipsmacking delicious! I am bookmarking it and will try it out, never made lentils in dry form! And will let u know how my experiment goes ๐Ÿ™‚

  2. Hi, First time here. You have a nice space and interesting recipes. Following u ๐Ÿ™‚ Do stop by mine whenever u find time.


  3. Lovely dal… I make a very similar dal but without sprouting it. Shd try this for extra nutrition!
    And hey, got a blogging award that I would love to pass on to you ๐Ÿ™‚ Do check it out on my blog!

  4. Hi, My name is Rachel:
    I really love your blog, I’ll be trying out your recipes in the near future.
    I was wondering if you’d like to do a link exchange.
    here’s my site: (food)

    thank you for your time
    (Send e-mail to)
    Rachel Neil
    RE: Link Exchange
    Please include your URL in the e-mail for me to link to.

  5. delicious and healthy recipe… would love to try it out !!

  6. I’m just starting to restock my pantry with the diff dals I had in Gurgaon ๐Ÿ™‚ This sounds great with rotis or bread!

  7. Sounds wonderful have you been?..

  8. I have never tried to sprout masoor. I should give it a shot.

  9. Never thought of sprouting a dal curry ๐Ÿ™‚ great idea! My mom makes the same thing with tur dal in a pressure cooker but without the hing, coriander or ginger garlic, and with gravy. Great with rotis.

  10. Looks yummy..high protein dal..:)


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