A simple snack, cooked with moong dal and tempered with a simple tadka!
Making these nutritious snacks is no big deal! The trick to make a tasty sundal depends on well-cooked legumes. Perfectly cooked legumes should neither be too hard to bite nor too mushy. Legumes needs to be soaked for the right amount of time, and cooked just right.
This savory sundal is also tempered with the same set of ingredients as the other sundals. So, if you can cook the legumes & season them to perfection, nothing can beat this healthy snack!
Complexity - Simple
Prep time - 20 mins (for soaking)
Cook time - 25 mins
Serves - 3-4
Moong dal - 1 cup
Oil - 1 tsp
Mustard seeds - 3/4 tsp
Split urid dal - 3/4 tsp
Dry red chilli - 1 no
Hing - 1/3 tsp
Salt - to taste
Curry leaves - 1 sprig
Grated coconut - 1/4 cup
Wash & soak moong dal in water for 20 mins.
Bring 1.5 cups of water to a rolling boil, add moong dal, salt and let it cook until moong dal is completely cooked and soft, but not mushy. Drain and keep it aside.
Heat a tsp of oil, splutter mustard seeds, fry urid dal until golden brown, saute dry red chilli, hing, curry leaves until crisp & fragrant. Add drained moong dal and give it a good mix.
After 2 mins, add grated coconut and mix well. Remove from heat and moong dal sundal is ready for neivedhyam!
- Moong dal needn't be soaked for long, 15-20 mins can do the trick for you!
- Add moong dal to boiling water and cook only for few mins. Check in between to see if the dal is cooked to soft but not mushy.
- Once the dal is cooked to the required texture, drain, wash in cold water and keep it aside. This will stop further cooking of the dal.