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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.


4 serving

Total time

65 minutes


  • 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
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 6 - 12 Curry leaves


  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).
  6. View the recipe instructions at Cook's Hideout

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