Sprouted Masoor Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste and cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they turn mushy.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 6.Add the sprouted masoor and water. Cover and cook until the lentils are tender.
• STEP 7.Add tamarind pulp and jaggery. Cook for another 5 minutes.
• STEP 8.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can sprout the masoor lentils at home by soaking them overnight and then keeping them in a moist cloth for a day.
• Adjust the spice levels according to your preference.
• You can add vegetables like carrots, peas, or bell peppers to make it more nutritious and colorful.

Storage and Serving

• Leftover sprouted masoor curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the curry with steamed rice, jeera rice, or roti for a complete meal.