MOONG DAL SUNDAL
Sundal is a simple south Indian dish made from different choices of soaked pulses. Pulses have their own health benefits and sundal retains its nutrients. It is a low fat, low oil recipe tossed with some spices. It is easy to cook and a great filler for that grumbling tummy between meals. Moong Dal is also known as green grams. It has various curative factors with the goodness of increasing immunity.
Let's start cooking and have a look at the ingredients first.
- Moong Dal - 1 Cup
- Cooking Oil -2 to 3 tablespoon
- Mustard - 1 teaspoon
- Bengal Gram - ½ teaspoon
- Urad Dal - ½ teaspoon
- Onions Chopped - 1 (Medium sized)
- Red Chillies - 2 to 4 nos
- Curry Leaves - 10 to 15 nos
- Asafoetida - a pinch
- Turmeric Powder - ¼ teaspoon (optional)
- Lemon juice - 1 teaspoon (optional)
- Salt to taste
- Grated Coconut - 3 to 4 tablespoon
Preparation -
- Soak 1 cup of Moong Dal for 4 to 5 hours prior cooking or let it soak overnight.
- Pressure cook the soaked dal with a glass of water for 2 to 3 whistles and set aside to release pressure and drain water after that.
- Heat oil in a pan, add mustard seeds and let it splutter, then add bengal gram and urad dal to it and let it turn golden brown
- Now add Onions, red chilies and curry leaves. Fry till onions become soft and light golden brown. Do not roast the onions too much.
- Add a pinch of asafoetida, turmeric powder and saute for a minute on low flame.
- Add cooked moong dal to it, give it a good stir.
- Add lemon juice and grated coconut and stir again. Remove from flame and your healthy Moong Dal Sundal is ready to be served.
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