Pumpkin & Whole Masoor dal Sprouts Stew

Recipe by Cook's Hideout

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.

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

Method

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).

View the recipe instructions at Cook's Hideout