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.

 

Pumpkin & Whole Masoor dal Sprouts Stew
Pumpkin & Whole Masoor dal Sprouts Stew
Yum
Print Recipe
Servings Prep Time
4 serving 20 minutes
Cook Time
45 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
45 minutes
Pumpkin & Whole Masoor dal Sprouts Stew
Pumpkin & Whole Masoor dal Sprouts Stew
Yum
Print Recipe
Servings Prep Time
4 serving 20 minutes
Cook Time
45 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
45 minutes
Ingredients
  • 2 cups masoor dal Whole sprouts
  • 3 cups pumpkin – chopped
  • 2 tbsps tamarind Paste
  • 2 tsps jaggery (or light brown sugar) (or per taste)
  • to taste salt
For tadka:
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 6 - 12 curry leaves
Servings: serving
Instructions
  1. 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.
  2. In the meantime, microwave pumpkin pieces with a pinch of turmeric and salt until tender (but not falling apart), about 6-8 minutes.
  3. 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.
  4. 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.
  5. Enjoy with steamed rice (or with rotis).
Recipe Notes

 


 

 

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.

 

 

Share this Recipe
Powered byWP Ultimate Recipe

13 thoughts on “Pumpkin & Whole Masoor dal Sprouts Stew”

  1. Too much I say… You have tempted my tasted buds and eyes too much. 😉 simply superb pics and dish.BTW what camera do you use???

  2. This is a new combination for me. I haven’t had sprouted masoor either. Thanks for sending this to be showcased at MLLA 13, Pavani!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.