A gorgeous side dish of sprouted lentils today. Gorgeous AND delicious, South Indian 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
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 split Red Lentils outside of India) – 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)
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.