Sprouted Masoor Dal (Red Lentils) Sundal

We like to add more sprouted legumes in our meal as they serve both purpose of legume and vegetable. I love to sprout tiny legumes or cereals as it is easy to sprout and also takes less time to cook. Sundal (சுண்டல்) is a simple dish of Tamil Nadu and it is almost like salad. While cooking sprouts , it is necessary to avoid over-cooking to retain the nutrients.

Here is nutritious Sprouted Masoor Dal (Red Lentils) Sundal. This can be served during breakfast or as tea-time snack.

Sprouting of masoor dal is similar to sprouting of green gram. Here is a close view of sprouted masoor dal.

Ingredients

• Masoor dal/red lentils sprouted – 2 cup
• Grated fresh coconut – 1 tablespoon
• Turmeric powder – quarter teaspoon
• Coriander leaves – few
• Salt – as per taste
• For seasoning
  • Green chilli – 2 no
  • Onion small size – 1 no
  • Red chilli – 1 no
  • Curry leaves – few
  • Ginger – small piece
  • Mustard – half teaspoon
  • Cumin seeds – half teaspoon
  • Urad dal – half teaspoon
  • Asafetida – pinch
  • Cooking oil – 1 teaspoon

Method

• Boil enough water with turmeric powder, little salt; now add the sprouted masoor dal and keep boiling in low flame till masoor dal is soft (this can be checked by pressing between fingers); now drain the excess water and keep the sprouts for seasoning.

• Chop onion, green chilli and ginger; heat a pan with oil; add mustard, cumin seeds, urad dal, red chilli, asafetida and stir for few seconds.

• Now add chopped onion, green chilli, ginger and curry leaves; add salt and fry till the onions are transparent.

• Now add the boiled sprouts and stir carefully (to avoid breaking of sprouts) for few seconds.

• Now add grated coconut and mix carefully.

• Garnish with coriander leaves.

• Serve hot.

Tips

• Pressure cooking of tiny sprouts may be avoided as it may result in over-cooking.