How to Sprout Whole Masoor Beans at Home

Sprout Whole Masoor At Home

Sprouted Masoor is used in many iconic Indian vegetarian dishes. Be it a simple dal with rice or a traditional gravy with masoor, you will find the tiny and beautiful sprouted masoor in these dishes. When you are using any lentil as a sprout, it is always advised to use organic lentils. 

Sprouting the masoor bean is easy. All you need is a little patience. You need no fancy equipment or jars to sprout these little masoor lentils. Just simple home vessels and you are set.

Points to remember:

1. Depending on the weather, it may take more time for the masoor to sprout. In colder regions, it might take double the time. I sprouted the beans in Mumbai and it took 24 hours.

2. Masoor does not sprout as well as moong or moth beans. In fact, all the beans might not even get sprouts. 50% to 70% dal will sprout nicely.

3. Organic Masoor sprouts much better than other masoor dal (I have tried both and have seen the difference)

How to sprout the Akkha Masoor?

Step 1

Take the whole masoor in a big bowl and wash twice with water.

Sprouted Masoor Dal - Step 1

Step 2

Soak the masoor beans in water for 8 hours or overnight.

Sprouted Masoor Dal - Step 2

This is how it will look after you have soaked it overnight

Overnight soaked Masoor Dal

Step 3

Drain all the water from the beans. You can use a strainer here.

Sprouted Masoor Dal - Step 3

Step 4

Tie up the beans in a cotton cloth. You can use a cheesecloth or muslin cloth as well. Do not use any synthetic fabric.

Sprouted Masoor Dal - Step 4

Step 5

Keep the beans in the muslin cloth overnight. Your Sprouted Masoor Beans are ready to use!

Sprout Masoor Dal - Step 5

Write to us in the comments section if you have any tips our readers might like to know. If you have any interesting Akkha Masoor recipes, share it with us on We will happily feature you and your delicious recipe on our blog. 

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1 comment

I have always failed to sprout masoor with the same process. I live in a fairly cold region. But I keep the tied sprout warmly into a oven. ( I sprout moong & moth successfully like this ). This time I kept masoor for more than 2 days after which I shifted on a plate to dry.
What could be the reason ?


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