Paasi paruppu sundal or moong dal sundal is one staple recipe mom makes so easily and perfectly. I have never seen the moong dal turned mushy. Also I love the texture. Teeny tiny moong dal cooked softly and perfectly made to sundal tastes great. My mom says moong dal should be cooked perfectly. And I too make sure it gets cooked just right, that even my MIL appreciates me for that 😉 . This can be made instantly and easily, which makes perfect for navratri. Gives so much volume too. So try this simple sundal for this navarathri. And thank you Jeyashri for the cute pillayar idols as gift for my golu. Much needed one 🙂

Moong dal sundal recipe

Recipe Cuisine: Indian | Recipe Category: Snack
Prep Time: 5 mins | Cook time: 15 mins | Serves: 3

Ingredients

Moong dal / Paasi paruppu – 1/2 cup

Grated coconut – 4 tblsp

Sesame oil (optional) – 1 tsp

Salt – As needed

To temper

Oil – 1 tsp

Mustard – 3/4 tsp

Urad dal – 1 tsp

Red chilli – 2

Curry leaves – 1 sprig

Asafoetida – 2 generous pinches

Method:

Soak moong dal for 1 hour if needed. Boil 3 cups water with sesame oil and add the soaked dal(strain from water and add it to boiling water).Boil for 5 minutes – once it starts to boil, simmer to prevent overflowing, in between add salt. Drain from water once its cooked soft from inside. Do not overcook or under cook.

Now heat oil in kadai and temper with the items given under ‘To temper’ table. Add the cooked dal and mix well.

Lastly add coconut and mix well for a minute.Transfer to the serving bowl.

Notes

Soaking makes the dal cook fast.
As it overflows easily keep an eye all the times and stir then and there. Always cook in medium or low flame after it starts boiling.

Heavenly sundal is ready, looks heavenly and tastes divine as well!