I’ve never tried sprouting whole masoor dal and when I saw Indira’s(@ Mahanandi) post, I wanted to give it a try. After about 2 days of soaking/draining/rinsing & sprinkling, I had beautiful sprouts.The recipe for this sweet & tangy sambar type stew is from my dear friend V. Her original recipe used brown chickpeas and was little liquidy, I made it more like a stew. Simple with very few ingredients, but very very tasty. It gets better as it sits.
Whole Masoor dal sprouts – 2 cups
Pumpkin – 3 cups, chopped
Tamarind Paste – 2tbsp
Jaggery (or light brown sugar) – 2tsp (or per taste)
Sambar powder (home-made or store-bought) – 2tsp (or to taste)
Salt – to taste
Mustard seeds – 1 tsp
Cumin seeds – 1tsp
Curry leaves – 6-12
Hing – pinch
- Add 4 cups of water to sprouts; bring them to a boil, then reduce the flame and simmer until they are 3/4th cooked through, about 5-10 minutes.
- In the meantime, microwave pumpkin pieces with a pinch of turmeric and salt until tender (but not falling apart), about 6-8 minutes.
- Heat 2tsp oil in a pan, add the tadka ingredients and once the seeds start to splutter add the pumpkin & sprouts. Cook for 2 minutes.
- Then add tamarind, jaggery, sambar powder, salt and 1cup water (or more if you want a more sambar like consistency). Cover and simmer till it reaches desired consistency.
This lentil stew is off to MLLA-13 (My Legume Love Affair event) being guest hosted this month by lovely Sunshinemom (@ Tum Yum treats). MLLA is the brainchild of Susan @ Well Seasoned Cook.