Recipes
Moong Dal Sundal Recipe
Prep Time | 20 minutes |
Cook Time | 10 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- ¼ cup Pasi Paruppu
- a pinch Turmeric Powder
- 2 tbsp Scraped Coconut
- small piece Ginger
- 1 green chilly
- Salt to taste
For Tempering
- 2 tsp coconut oil
- ½ tsp Mustard seeds
- 1 dried red chilly
- Asafoetida a generous pinch
- Curry Leaves few
Ingredients
For Tempering
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Instructions
- Dry roast the dal for couple of minutes or until a nice aroma comes. Need not change color.
- Add water and soak for about 10 minutes.
- Drain the water and add about 2 cups of water and bring to boil.
- Add turmeric powder and salt.
- Once it starts boiling, reduce heat to medium low and keep stirring once in a while. Always be near and keep an eye on it as it has a tendency to boil over.
- Cook until soft but not mushy. Strain the water and set aside.
- In the meanwhile, pulse the coconut, ginger and green chilly. They need to get crushed. Do not add water.
- Heat a Kadai with oil, temper with mustard seeds, red chilly.
- Add the curry leaves and asafoetida.
- Next add the cooked dal and give a quick stir.
- Finally add the coconut and stir again.
- Remove from heat.