Continuing on my Navaratri Sundal recipes, this is a super easy recipe that barely took any time to make. And because there is no soaking involved, this is perfect for those times when we need to make something quickly. It is also a good evening snack.
Green Moong Sundal
- ½ cup green moong dal
- 1 green chilli, finely chopped
- 1 tbsp grated coconut
- 2 tsp oil
- 1 tsp mustard seeds
- 5-6 curry leaves
- 1/8 tsp asafoetida
- Lemon juice to drizzle to taste
- Salt to taste
- Finely chopped coriander leaves to garnish
- Soak the green moong dal for about an hour in warm water.
- After an hour, wash the dal well and keep aside. Heat water in a pan and add a tsp of oil and a bit of salt and add the moong dal. When the water starts to boil, reduce the flame to a low medium and keep stirring in between so that water does not overflow the pan.
- Keep checking the consistency of the dal being cooked. The dal should be al-dente and neither under not overcooked. To know when the dal is perfectly cooked, take one small piece of the dal and press it with your fingers, if it’s able to be mashed, it’s cooked just right. Once the dal is cooked just right, remove it from the gas and strain it, removing all excess water.
- Heat another pan and add the balance oil. When the oil heats up, add in the mustard seeds. When the mustard seeds pop, add in the asafoetida. After a couple of seconds, add in the finely chopped green chilli and stir.
- Add in the drained dal and stir. Add salt and the grated coconut and stir well. Drizzle with lemon juice and garnish with coriander leaves and serve warm or cold.
For more sundal recipes: