Recipe: Green Moong Sundal

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:

Navratri Recipes: Peanut Sundal

This year, on a whim, I have decided to make an offering or neividhyam to the Goddess on all days of the Navratri festival. One of the offerings I made was this peanut sundal. This is a very quick recipe and takes just a few minutes to temper and finish.

Peanut Sundal


  • 2 cups raw peanuts
  • 1 tsp mustard seeds
  • 1 tsp broken urad dal
  • 1/4 tsp asafoetida
  • 3-4 curry leaves, torn
  • 1-2 green chillies, chopped
  • 2 tbsps grated coconut
  • 1 tbsp oil
  • Salt to taste


  • Soak the raw peanuts either overnight in normal water or for 2-3 hours in hot water. Drain and pressure cook for 2-3 whistles with some salt or until the peanuts are tender.
  • Heat the oil in a pan and when the oil warms, add in the mustard seeds and let the seeds pop. Then add the urad dal and let it start to turn golden. Then add the asafoetida, curry leaves and green chillies and stir for a couple of seconds.
  • Now add the cooked peanuts and stir well for a while. Season it with salt if not enough. When the peanuts have absorbed all the spices, sprinkle the grated coconut, stir well and switch off the flame.
  • Serve hot. You can also sprinkle a few drops of lemon juice if you need it to be slightly tangy.

This is an alternative to a healthy protein-filled snack, especially when you have school children coming home hungry!