Oct 16, 2015

Moong Dal Sundal Recipe - Pasi Paruppu Sundal Recipe - Navrathri Recipes

You can think, this is a easy sundal recipe. But i am telling you, i have got this messed up so many times. A second you leave this, it gets over cooked and completely mushy. And also you cannot pressure cook this, you have to cook this directly in a sauce pan by draining method. And keep standing near the pot and check it every second. It just takes less than 5 mins to cook it, and you have to soak this before hand.

Try this out and let me know how it turns out for you..

Preparation Time : 10 mins
Soaking Time : 2 hours
Cooking Time : 5 to 8 mins
Serves: 4


Yellow Moong Dal / Pasi Paruppu - 1 cup
Salt to taste
Turmeric Powder / Manjal podi - 1 tsp
Water - 3 cups

For Seasoning:
Oil - 2 tsp
Mustard Seeds / Kaduku - 1 tsp
Urad dal / Ulundu Paruppu - 1 tsp
Dry Red Chilli - 2 broken into small pieces
Curry leaves - 1 sprig
Asafoetida / Hing / Kaya Podi - a pinch
Coconut - 1/2 cup grated


Wash and soak dal for 2 hours. Drain them.

Bring water to a boil, add in salt and turmeric powder and mix well. Add in the drained dal and cook for 5 mins or so,, till it is tender. You have to keep a close eye to this.

Now drain this and set aside.

Heat oil in a pan, add in mustard, urad dal, chilli, curry leaves and asafoetida and sizzle for a min.

Now add in dal and mix well. Season with salt if needed.

Add in coconut and mix well.


Take yellow moong dal in a bowl

wash well and soak for 2 hours

Now it is soaked

Look it has got double its size

Now bring water to a boil

Add in salt and turmeric powder

Add in drained dal

Mix well..and cook this for 5 mins or so..

You have to keep a close eye on it and keep tasting it...At one point it will be soft..

Now drain them and set aside..it will keep on cooking..

Now take your seasoning ingredients

Add in mustard and urad dal

add in chillies and curry leaves..I didn't have curry leaves so i skipped it

Add in asafoetida

Mix well

Add in cooked dal

toss well

add in coconut

Toss well


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