Masoor Sprouts with Turai

For me, lunch is the ideal meal of the day. Less bustle than breakfast and less stressful than dinner. And this is what I prepared for our lunch today. Masoor dal sprouts cooked with fresh turai and served with chapati. Tasty combination.

Masoor sprouts are the next best thing after mung sprouts. The taste buds are in chorus. Any fans of masoor sprouts out there?

Masoor Sprouts
Masoor Sprouts

Masoor Sprouts with Turai

Masoor Sprouts – 1 cup
Turai (beerakaya) – 2
Red Onion – 1
Green Chillies (Indian variety) – 2
Grated Coconut – 1 tablespoon
Turmeric – 1/4 teaspoon
Salt – 1/2 teaspoon
From Masala Dabba: Tadka ingredients

For masoor sprouts: Purchase whole masoor dal from Indian grocery. For sprouting, we need the whole dal with skins, not the split, orange ones. Soak a cup of whole masoor dal in water for 6 hours. Drain and take the rehydrated dal in a muslin cloth. Cover and keep it in warm place. The sprouts will appear in a day or two.

Turai and Onion: Peel the ridges of turai. Wash and cut the turai to small, bite sized pieces. Finely chop onion and green chilli.

Cook: Heat a teaspoon of peanut oil in a skillet. From masala dabba, add 6 curry leaves and pinch each – cumin and mustard seeds. Toast to fragrance. Add onion and sauté to soft. Add turai pieces, green chilli and masoor sprouts. Cover the skillet. Cook, stirring often until the sprouts are tender. Turai cooks easily and doesn’t take much time. Just before turning off the heat, add coconut, turmeric and salt. Mix and cook two more minutes. Serve the curry warm with rice or chapati.

© Recipe and Photos Copyright 2009 Indira Singari.

Masoor Sprouts with Turai
Masoor Sprouts with Turai, Wrapped in Chapati ~ Meal Today


  • By Trupti, June 3, 2009 @ 5:20 pm

    Wow! These sprouts look so cute and the curry looks yummmy!

  • By Sonu, June 3, 2009 @ 5:32 pm

    Great idea! very filling and comfort food.

  • By Kalai, June 3, 2009 @ 6:24 pm

    Yum! Delicious dish and I love the pic!

  • By Uma, June 3, 2009 @ 6:30 pm

    This is a nice co-incidence. I have moong dal sprouting in my oven. I like them with a little long shoots. Your pictures are very good.

  • By Preethi, June 3, 2009 @ 6:45 pm

    delicious! Love the picture!

  • By Aarthi, June 3, 2009 @ 7:24 pm

    Looks really good Indira..nice combo
    and beautiful photo!
    thanks :)

  • By DK, June 3, 2009 @ 9:58 pm

    I absolutely adore sprouts of all kinds. I recently was given whole Ragi from a friend who got it from India! I was so ecstatic. I have sprouted and made ragi flour all fresh at home – posted them in my blog too…..I agree with you – nothing like Masoor sprouts. I love them and use in Upma, to make dosas and also use them in soups!

  • By Madhuram, June 3, 2009 @ 10:01 pm

    I have never tried masoor sprouts. Actually didn’t even notice whole masoor in the stores so far.

  • By arundati, June 3, 2009 @ 11:01 pm

    have never had masoor sprouts… this looks very interesting.

  • By Nirmala, June 4, 2009 @ 2:03 am

    Oh that chapathi roll looks so very nice Indira! I have never seen whole masoor dal till date but a great fan of split orange dal. And Peerkangai is my most favorite veggie and this looks like a simple yet nuritious combo!

  • By Parita, June 4, 2009 @ 3:29 am

    Delicious and healthy dish..looks fulfilling too

  • By madhuri, June 4, 2009 @ 10:07 am

    looks yummmmm! Im out of Masoor.Will buy and try soon!!

  • By Le @HC, June 4, 2009 @ 1:48 pm

    Nice combo . Like to try it sometime.

  • By Sowmya, June 4, 2009 @ 2:41 pm

    Wow…Its tickling my taste buds…

    The curry looks so yummy and nutritious. I have only tried masoor dal (the orange ones)..Have never tried this sprouts..

  • By Indira, June 4, 2009 @ 4:15 pm

    Thanks for your comments. Hope you get a chance to try these tasty sprouts.

    DK: Whole ragi and fresh ragi flour at home. Lucky you! Have you tried healthy ragi kudumulu? They taste best when made with fresh flour.

  • By Divya Vikram, June 4, 2009 @ 6:27 pm

    Havent heard of sprouts with masoor dal! Too good!

  • By rashmi, June 8, 2009 @ 2:52 pm

    The sprouts looks very nice.

  • By Suman, June 10, 2009 @ 1:30 am

    hi indira,

    actually, we(Bangalore, India) prepare sprouted masoor dal sambhar which is yummy and good for health……..but i didn’t know this combination..luv to try it this weekend.

  • By sailaja, June 10, 2009 @ 3:51 pm

    masoor dal sprouts and beerakaya great combo! chala bagundi :)

  • By srividya, June 10, 2009 @ 6:12 pm

    my fav combination is masoor dal and goru chikudkaya (cluster beans). tastes great! even this one is good enough.

  • By Divya Vamsi, June 15, 2009 @ 6:07 pm

    Just made it. Didn’t want to wait for sprouts, so I just used the rehydrated whole moong. It was delicious. Will be a regular from now on.

  • By manila, June 20, 2009 @ 9:18 pm

    Sprouted dals are always much more nutritious than the non sprouted. I too try and sprout before cooking them. nice recipe.

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