Oct 23, 2012

Moong Dal Sundal / Pasi Parippu Sundal

Moong Dal (Split green gram) Sundal

A tasty evening snack in Tamil Cuisine and also a popular divine dish (prasadam / neivedhyam / nivedu during Navaratri !!

Serves: 3 – 4

Please  use same measuring cup to  measure moong dal and water.


2 teaspoon oil

1 teaspoon mustard seeds

1/2 teaspoon cumin ( jeera ) seeds

2 green chillies, slit lengthwise

1/2 - inch piece ginger, finely chopped

1 spring curry leaves or 6 nos

1/2 teaspoon salt ( or to taste )

1 ¼ cup water

1 cup / 200 ml moong dal (Indian standard measuring cup of 200 ml / 8 oz capacity)

1/4 cup grated coconut or 3 tablespoon


Wash and clean moong dal and keep aside. Do not soak it in water.

In a non stick pan, heat oil. Add mustard seeds. When they begin to crackle add cumin ( jeera ) seeds, slit green chillies, chopped ginger and curry leaves. Saute for 3 - 4 minutes until fragrant.

Add 1 1/4cup water  and salt to taste ( do not add more water ). Mix well.

Cover with a lid and cook on a medium  heat.  When the water starts boiling nicely, add moong dal and mix well. Cover with a tight lid and cook on a low heat for 10 - 12 minutes (stir occasionally) until done / moong dal well cooked / water dries up (This will tastes / look good if the dish is not over cooked but cooked such a way that individual grains ( moong dal ) stand apart without sticking to each other ). Serve hot.

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