Red Lentil (Masoor Dal) Sprouts Sundal: A Quick and Easy Recipe

Spring is gradually finding its way to this little spot in the Universe. A fickle friend is Spring, one moment taunting you with her warmth and friendliness, and the next showering you with cold, wet and breezy emotions. Yet the change is tangible — no longer any need to reach for the woolies in the evenings or fire up the heater. Thank you Spring, and I will wait somewhat patiently for your big Sister Summer.

A gorgeous side dish of sprouted lentils today. Gorgeous AND delicious, sundals are dry lentil dishes with spices. They are a traditional food during the Navaratri Hindu Festival.

Notes on Ingredients

Note that this recipe uses Whole Masoor Dal (known as Red Lentils outside of India, see here for explanation), but really any sprouted lentil would be Ok to use.

Masoor Dal (Red Lentil) Sprout Sundal

Source : inspired by One Page Cookbooks
Cuisine: Indian
Prep time: 5 mins + 1 or more days for sprouting the dal
Cooking time: 5 mins
Serves: 4 – 6 people, depending how you use it

ingredients
Whole Masoor Dal (known as Red Lentils outside of India, see here for explanation) – about 0.5 cup or so
0.5 onion, finely chopped
1 fresh green chilli, whole but slit partway through
1 Tblspn ghee
squeeze lemon juice
green coriander (cilantro) and/or fresh or frozen coconut (optional)

for tadka
1 tspn or so of Phancha Phoran, or 1 tspn each of black mustard seeds, cumin seeds, fennel, fenugreek and kalonji (nigella) seeds.

method
Soak the mung dal in tepid water, leaving for 8 hours. Wrap in a piece of wet muslin cloth (or use you usual sprouting method). Leave to sprout for 1 or more days. Sprouting time may depend on the weather — at my place it takes several days to achieve the sprouts. I rinse the sprouts each day and keep them moist but not wet.

When the sprouts are ready, heat the ghee in a pan and add the spices. Allow the mustard seeds to pop and the other seeds to brown a little but not burn. Add the onion and green chilli and sauté until the onion is translucent.

Add the sprouts and sauté until warmed through but not cooked. You want them still crisp and fresh with only a touch of rawness removed by the stirfrying. Remove from the heat and add a squeeze of lemon, some chopped coriander leaves and/or a little fresh shredded coconut.

Serve warm or at room temperature.

From the Indian Lentils and Beans Series

• Baked Chickpeas
• Chana Chat with Chat Masala (Chickpeas)
• Chick Peas
• Chickpea, Almond and Sesame Spread
• Chickpeas with Ginger Root Salad
• Stir fried Mung Bean Sprouts
• Golden Gentle Dal
• ISKON Easy Mung Dal
• Stir fried Mung Bean Sprouts
• Ven Pongal
• Dal Makhani

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Related articles from around the Web

• September 5th, 2011 – Road Rage and a Sundal (ganga108.wordpress.com)
• Konda Kadalai Sundal ~ Black Channa Sundal, and Navaratri Wishes to all ! (itsnotmadrasi.blogspot.com)
• Rajma (Kidney Beans) Sundal (chefinyou.com)
• Samba Godumai Kesari, Navadhanya Sundal | Navaratri Sundal Recipes | Navaratri Recipes (cooking4allseasons.blogspot.com)