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Healthy Gluten Free Sprouts Dal Gravy

15-20 Minutes Only
2 Serving Portions
17 Ingredients


  • 100g (1 cup) of Nihkan Dehydrated Sprouts
  • 400 ml water (2 big cups)
  • 1 Onion , finely chopped
  • Garlic cloves , crushed
  • 1 tablespoon oil
  • 1 teaspoon Mustard seeds (Rai)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Asafoetida (hing)
  • 1/4 teaspoon Maharashtrian Goda Masala
  • 1/4 teaspoon Red Chilli powder
  • 2 Kokum (Malabar Tamarind) – you can alternatively use freshly squeezed lemon juice 1 tsp.
  • 1/2 teaspoon Jaggery powder or brown sugar
  • 2 teaspoon Groundnut powder (optional)
  • 2 cups Water , or as required
  • Salt , to taste
  • Coriander (Dhania) Leaves , Chopped, for garnishing


Goes very well with Steamed rice or Indian breads like chapatis or naans.


  1. Heat the oil in a heavy pan. Add the mustard seeds and the cumin seeds and once they crackle add the onion, garlic, asafoetida and saute it for 1-2 minutes till the onions turn translucent.
  2. Add the turmeric powder, dehydrated sprouts and sauté it for about a minute.
  3. Next add the masala, chilli powder and mix well. Add water and then add the kokum, jaggery, salt, peanut powder and stir well to combine.
  4. Cover it with the lid and cook for 5 – 10 mins till the sprouts are well cooked. Adjust the consistency of water if required.
  5. Once the Sprouted Dal  is done, garnish with fresh coriander leaves and serve hot.

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