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Sprouted Lentils

Traditionally a snack in Karnataka, but excellent as a salad. When my wife and I were on a south beach diet, this was a common meal. We still regularly pack this in lunch bags. This is known as Husli in Karnataka and Shundal in Tamil Nadu.

Rating Region Style Allergy Diet
5 South Indian Vegan None None


Quantity Ingredient
2 Cups Lentils
2 tsp Oil
2 Red Cayenne peppers (cut into large pieces)
1 tsp Mustard seeds
1 tsp Salt
½ Lemon
Pinch Hing
10-20 Corriander leaves (Cilantro)


  1. Sprout the lentils. To sprout, wash the lentils and soak in warm water for 3-4 hours. Drain the water, cover the lentils with paper towels and leave it overnight in a dark spot (use an unheated oven).
  2. Using a big pan, heat up the oil. Then add mustard seeds, hing and red cayenne peppers, stirring until the mustard seeds start popping.
  3. Add the sprouted lentils and cook on medium heat for about 6-8 minutes.
  4. Add salt and lemon juice to taste.
  5. Garnish with cilantro leaves.