Moong dal Sundal / Paasi Paruppu Sundal
Moong dal Sundal aka Paasi paruppu sundal, Pasi Payaru Sundal, Payatham paruppu sundal is one of the south Indian healthy, evening snacks (seasoned salad variety) in which the perfectly cooked split moong dhal is seasoned with spices and flavored with freshly grated coconut. This Moong dal sundal is also easy to prepare and there is no need to soak the dhal overnight.. 🙂
Sundal is a healthy, fat-free, protein-rich snack prepared by using any of the pulses (Pulses include Channa dhal, Moong dhal, Split Chick peas, Peas, corn, horse gram, green gram & the likes) by boiling/steam-cooking them along with a few spices & Onions/Coconut; Sundal is a mandatory dish for Navaratri (Durga Pooja/ Dussera), Vinayagar Chathurthi and Gokulashtami.
Navaratri Day -3:
The third facet of Goddness Durga is “Chandraghanta”. She has a chandra or half moon in her forehead in the shape of a ‘ghanta’ or bell. She is charming and has a golden complexion and she is known to ride a lion. She holds the weapons in her hand as she is the apostle of bravery and possesses great strength to fight in the battle against demons. (Source : Internet)
Over to the Moong Dal Sundal / Paasiparuppu Sundal recipe from Home Making Delight ..
Serves – 2-3
Moong dhal (pasi paruppu or payatham paruppu) – 1 cup
Turmeric – 1/4 tsp (optional)
Water – 3 cups (roughly)
Oil – 2 tblsp + 1 tsp
Mustard seeds – 1 tsp
Urad dhal – 1 tsp
Red or Green chillies – 3
Asafoetida/Hing – 1/2 tsp
Coconut – 2 tblsp (Grated)
Salt as required
Curry leaves few
- Dry roast the moong dal in a pan until nice aroma arises & then keep it aside.
Once it’s cooked (Each grain should be separate & when u try pressing the dal in between the fingers it should be soft) well, drain the water using a colander. Refer the pic below for how smooth is should be.4. Heat oil in a pan. Add mustard seeds; Once it splutters, add urad dhal, chillies, Curry leaves and hing followed by the drained moong dal.
Moong dhal tends to create bubbles (even might ooze out of the pan) when cooking under medium/high flame. Make sure that you use a deep pan to get a perfectly cooked Moong Dal Sundal ..:)
I tried the above measurement of water to cook the pasi paruppu (moong dal) & it got cooked perfectly without turning out mushy or hard.
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