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?
Take the whole masoor in a big bowl and wash twice with water.
Soak the masoor beans in water for 8 hours or overnight.
This is how it will look after you have soaked it overnight
Drain all the water from the beans. You can use a strainer here.
Tie up the beans in a cotton cloth. You can use a cheesecloth or muslin cloth as well. Do not use any synthetic fabric.
Keep the beans in the muslin cloth overnight. Your Sprouted Masoor Beans are ready to use!
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