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.