Moong dal sundal recipe or Pasi Paruppu Sundal recipe is one of the many sundal varieties that’s made during Navratri festival to distribute as prasadam or neivedyam.
As many fast and keep vrat during this 9 days festival, sundal are made to compensate the protein level in our body as they are known as the body builders.
Mostly sundals are made with dry lentils and legumes, by soaking them overnight and pressure cooking them till soft so that they can be easily digested.
For this moongdal sundal, there is no need to soak the lentils overnight and pressure cook too and it can be made in a jiffy in just 15 minutes.
If you are a beginner, cooking moongdal to the perfect consistency can be a challenge. Follow the instructions given below and you can enjoy a fantastic pasi paruppu sundal.
The only criteria for this sundal is for the dal to be cooked to a perfect consistency else it would become lumpy and form a ball making it unappealing.
I had always overcooked during my initial years of cooking until I started following this tip. If you are a beginner I’m sure this will help you.
Follow the first 2 steps of the recipe below and transfer both to a hotpack (hotcase), close it tight and leave it for 1/2 hour.
You will get perfect cooked moongdal ready for making sundal without having to keep a check on it and worrying your head about overcooking it.
Moong Dal Sundal recipe details below:
- Yellow Moong Dal (pasi paruppu) – 1/2 cup
- Water – 3 cups
- Turmeric powder – 1/8 tsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp
- Curry leaves – 1 sprig
- Asafetida – 2 pinch
- Whole dry red chilies – 3
- Fresh grated coconut – 4 tbsp
- Salt – to taste
- Oil – 1 tsp
- Heat a pan and dry roast the moong dal over low flame for few minutes taking care not to change the color. When you hold the dal in your fist it should be hot.
- While the dal is roasting, heat a saucepan with water. Add salt and turmeric powder. Let it come to a rolling boil.
- Add the roasted dal to the boiling water and simmer the flame completely.
- Cook for 3-4 minutes and switch off the stove.
- Close the saucepan with a tight lid and let it rest for 5 minutes.
- Tip the dal into a colander and let the excess water drain.
- Heat a pan with oil. Add mustard seeds and let it crackle.
- Add urad dal, whole dry red chilies, asafetida, curry leaves and roast over low flame till the dal becomes golden brown.
- Add the drained moong dal, grated coconut and toss well for the tempering to mix well with the dal.
- Cook for 2 more minutes over medium flame for the excess moisture to dry up while tossing.
- Moong Dal sundal is ready to be served either hot or warm.
Toss the sundal to mix with the tempering. If you put a spatula and keep mixing, the sundal will become mushy.