As Navaratri season is starting, I will be posting some traditional sundal recipes in Jeyashri’s kitchen. We have a good collection of Navaratri sundal recipes and a Collection of Navaratri neivedyam recipes. This pasi paruppu sundal is a very simple one but we need to be a little careful while cooking it. I remember my grandma making this one not only during navaratri evenings but also on regular days and we used to enjoy this healthy evening snack. Amma and paati make it so perfect and never let the dal overcooked. The main key in the recipe is not to get the dal overcooked. The aroma of ginger and green chili compliment the taste of the moong dal sundal. Also, check out my
Javarisi sundal recipe Navadhanya sundal Peanut sundal Chana sundal with sundal podi
Moong dal sundal recipe
Wash and soak the moong dal for 10 minutes in 1.5 cups of normal water. This step is optional but it helps to cook the dal faster. Add turmeric powder and asafoetida and boil this. Let this cook in the open pot till the moong dal is cooked well but still hold its shape.
Let this cook in a medium flame for 10 to 12 minutes. Stir in between and be careful not to get it burnt. Drain the water and keep the cooked moong dal separately.
In a pan, add 1.5 tsp of oil and temper with mustard seeds, and add in the chopped green chillies and grated ginger. When it is done add the cooked pasi paruppu (moong dal) and saute for a minute.
Add coconut and lemon juice. Mix well. Switch off the flame and add the curry leaves.
Pasi paruppu sundal | moong dal sundal is ready.
I blog @ GetaheadINDIA.in
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