Moong Dal Sundal / Pasi Paruppu Sundal Recipe
Savour this mild marvel Pasi Paruppu Sundal that soothes your palate and gives you instant energy...
An Introduction about Moong Dal Sundal:
Moong Dal Sundal is a festive delight from the South, known for its subtle taste and crumbly texture that allures you with its plain flavor and tiny structure. It feels light and mellow on your palates and popularly prepared during festivals like Dusheera and for other pujas as offerings to God.
Moong Dal Sundal is a power packed dish that can be prepared in an instant without much ado. Your job is done if you just have a few ingredients and less than fifteen minutes at hand. You can effortlessly make this dish in a jiffy with just a few tips and the trick just lies in boiling the split moong dal in the right way. It should be soft and crumbly and at any cost should not become mushy and it does not require any number of ingredients to spruce it up. It tastes delicious with the tempering of mustard seeds, urad dal and green chilies and become all the more delectable with a little sprinkle of coconut shreds.
Moong Dal Sundal can be prepared instantly as it does not require overnight soaking unlike other pulses. Each region in India has its own way of making this humble dish and at some places they soak for about twenty minutes prior boiling and in some other regions, split moong is boiled straight away. Mostly you have to cook the dal in an open vessel with a little water or in a mini cooker with a glass lid (which is removable while cooking). According to me, using an electric cooker is the best method (to make this particular dish) as it is convenient, hassle-free and does not make your sundal mushy and sticky.
As Moong Dal holds a lot of nutrients and has an appealing taste, it can be given both to kids and adults as well. Another major advantage of Moong Dal Sundal is that it feels light on the stomach and does not make you feel bloated. It fits in perfectly for a teatime snack and tastes best when taken warm. It is a must try dish for beginners as it is one of the easiest protein punch that can be made within minutes.
Here comes the recipe of simple yet delicious Split Moong Dal Sundal :
Ingredients Required To Make Moong Dal Sundal / Pasi Paruppu Sundal Recipe
How To Make Moong Dal Sundal / Pasi Paruppu Sundal Recipe
Take a cup of spiit moong dal in a vessel (exclusively given for electric cooker) with water just enough to immerse it.
Place the vessel in the electric rice cooker and add a pinch of turmeric powder and pop the lid on.
Approximately after seven to ten minutes the moong dal will be cooked up to the desired consistency.
Open the lid and take out a spoon of moong and feel it with your fingers. It should be soft but not mushy.
Heat a saucepan and tip in a teaspoon of groundnut oil and after a few seconds, just add a teaspoon of mustard seeds and urad dal along with a pinch of asafoetida powder.
When it splutters, add two split green chilies along with a some roughly torn curry leaves and let it sizzle too.
Now add the boiled moong dal and sprinkle the required salt and stir in for a while.
After two minutes just add two tablespoons of grated coconut and mix altogether.
When it turns fragrant, just toss over some lush green coriander leaves and turn off the stove.
Now the soft moong dal sundal is ready to eat. Serve it as an instant snack along with a hot cup of tea or coffee.
Tips And Tricks To Make Moong Dal Sundal / Pasi Paruppu Sundal Recipe
- As much as possible avoid using pressure cooker to boil split moong to make sundal as you may not get the desired crumbly texture.
- It tastes delicious as such and just a simple tempering with a little mustard seeds, urad dal, one or two green chilies and curry leaves will do the trick.
- Do not add too much coconut as it will diminish the flavour of split moong.
- Always serve it hot or a little warm to relish the softness of moong.
- If you try it out for the first time, making it in an open vessel with a transparent lid is suggested.
- It can even be given as accompaniment to Paruppu Rice, Rasam or curd rice to kids and elderly people.
Ingredients
Directions
Take a cup of spiit moong dal in a vessel (exclusively given for electric cooker) with water just enough to immerse it.
Place the vessel in the electric rice cooker and add a pinch of turmeric powder and pop the lid on.
Approximately after seven to ten minutes the moong dal will be cooked up to the desired consistency.
Open the lid and take out a spoon of moong and feel it with your fingers. It should be soft but not mushy.
Heat a saucepan and tip in a teaspoon of groundnut oil and after a few seconds, just add a teaspoon of mustard seeds and urad dal along with a pinch of asafoetida powder.
When it splutters, add two split green chilies along with a some roughly torn curry leaves and let it sizzle too.
Now add the boiled moong dal and sprinkle the required salt and stir in for a while.
After two minutes just add two tablespoons of grated coconut and mix altogether.
When it turns fragrant, just toss over some lush green coriander leaves and turn off the stove.
Now the soft moong dal sundal is ready to eat. Serve it as an instant snack along with a hot cup of tea or coffee.
