Red Lentil (Masoor Dal) Sprouts Sundal | Stir Fried Sprouts with Spices and Coconut

Adelaide House

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.

Sprouted Mung Sundal

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

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.

Soak the masoor 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


About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.
This entry was posted in 09 Early Spring, Hindu, Hindu Festival, Indian, Lentils - Grains - Rice - Nuts, Navaratri, Salads, Spices and Herbs, VEGETARIAN and tagged , , , , , , , , . Bookmark the permalink.

18 Responses to Red Lentil (Masoor Dal) Sprouts Sundal | Stir Fried Sprouts with Spices and Coconut

  1. That photo of the lentils is exquisite!


  2. Kalyn says:

    Sounds delicious! I hadn’t heard of Sundal before so thanks for explaining just what that is.


  3. Yogi Kitchen says:

    We are so happy to have found your website and are excited to start trying some of your recipes, Adam is particularly interested in trying to make the Indian coffee and seeing as we are in Mysore for 3 months there is no better time than now!


  4. Pingback: How to prepare delicious Masoor Dal (Red-Lentil-soup) « SAAS Tastebuds

  5. VenkatJ says:

    This Sundal is very healthy and easy to prepare, Thanks for useful post.


  6. Pingback: Early September, 2012. Orzo! Bless you! (A salad) « Heat in the Kitchen

  7. kate says:

    This site is a real treasure. it’s very thoughtful, and full of unusual things to try. thank you so much for taking the time to make such a beautiful site.


  8. Deena kakaya says:

    Beautiful recipe! I usually sprout mung beans but not red lentils but will definitely be giving this a go! Would love if you could check out some of the recipes on my site too xx


  9. Pingback: August, 2003. Bayagyaw (Burmese Split Pea Fritters). Rummaging in The Archives. | Heat in the Kitchen

  10. Pingback: Navaratri (Navratri) – 9 Nights for the Goddess – 2013: Devotion, Dolls and Food | A Life (Time) of Cooking

  11. Pingback: March, 2002. Beans with Pecorino Salad. Pottering around in The Archives | Heat in The Kitchen

  12. Pingback: Paruthithurai Vadai – A Crunchy Tamil Snack from Jaffna, Sri Lanka using Steamed Wheat Flour | A Life (Time) of Cooking

  13. Pingback: September Eating – Food for Early Spring and Fall | A Life (Time) of Cooking

  14. Pingback: November 2013. Sunday Night Dinner, with a Mung Sprouts Sundal | Heat in The Kitchen

  15. Pingback: Nilgiri’s Carrot Pachadi. A Recipe from The Archives. April, 2001. | Heat in The Kitchen

  16. Pingback: Oven Baked Tomatoes. From The Archives. September, 1998. | Heat in The Kitchen

  17. Pingback: Sprouted Green Gram Sundal | Mung Bean Sprout Salad | Paasi Payaru Sundal | A Life (Time) of Cooking

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s