Moong Dal Sundal Recipe | Pasi Paruppu Sundal

Moong Dal Sundal Recipe | Pasi Paruppu Sundal with stepwise pics and a short YouTube video.  Also, if you like my video, please share it and don’t forget to SUBSCRIBE to my channel. This is such an easy peasy sundal recipe that can be made in a jiffy, no overnight soaking is required, just 10 minutes of stovetop work is what you need. I soaked the moong dal for 1 hour which helps to quicken the cooking process but if you are running out of time, you can directly boil the dal too. If you are a beginner in the kitchen, just note the dal should be cooked for a maximum time of 5 minutes only, that is not under or overcooked, not crunchy or mushy. As festivals like Aadi Perukku, Varalakshmi Nombu, Ganesh Chathurthi are lining up, I shared this recipe now, which will be useful at least to some of my readers. If interested check my Moong Dal Halwa, Moong Dal Namkeen, Aadi Perukku Recipes and 100+ Lockdown Recipes.

Check my other Sundal Recipes like
1. Navratna Sundal
2. Sprouted Greengram Sundal
3. Rajma Sundal
4. Sweet Corn Sundal
5. Beach Sundal
6. Peanut Sundal

Moong Sundal Recipe

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Moong Dal Sundal Recipe | Pasi Paruppu Sundal

Prep Time

2 mins

Cook Time

10 mins

Soaking Time

1 hr

Total Time

1 hr 12 mins

 

Moong Dal Sundal Recipe | Pasi Paruppu Sundal is such an easy peasy sundal recipe that can be made in a jiffy, no overnight soaking is required, just 10 minutes of stovetop work is what you need.

Course: Navratri Recipes, Snack, Sundal Recipes

Cuisine: South Indian

Keyword: Moong Dal Sundal Recipe, Pasi Paruppu Sundal

Servings: 5 People

Calories: 244 kcal

Author: Priya Santhamohan

Ingredients

1 Cup = 250 ML, 1 tsp = 5 ML

• 1 Cup Moong Dal
• 3 Cups Water
• 3 tbsp Grated Coconut
• Salt As Required

To Temper

• 2 to 3 tsp Coconut Oil
• 1 tsp Mustard Seeds
• ½ tsp Urad Dal
• ½ tsp Jeera
• 5 to 6 Red Chilli
• 1 Sprig Curry Leaves
• 1 Generous Pinch Hing

Instructions

1. The ingredients kept in the pic are 'To Temper'.
2. Soak 1 cup of moong dal in water for 1 hour. It can be directly cooked too but takes a little bit extra time.
3. Roll boil 3 cups of water in a pan. By the meantime, rinse the moong dal well and drain the water.
4. Add the moong dal to the boiling water and then add a very little salt - which prevents the overcooking of moong dal. Then, pour 1 tsp of oil, as it helps to keep the dal separate (does not stick to each other). Just cook for 3 to 4 minutes, not under or overcooked.
5. Drain the water completely, using a strainer.
6. Heat 2 tbsp of oil in a pan and add the mustard seeds. Once it starts to splutter, add the urad dal and cumin seeds.
7. Add the red chilli, curry leaves and sprinkle hing. Give a quick stir.
8. Add the drained moong dal.
9. Cook covered for 2 to 3 minutes in low flame and adjust with salt.
10. Switch off the flame and add grated coconut.

11. Garnish with coriander leaves and mix everything well.

    Try this Pasi Paruppu Sundal for these upcoming festivals.

Recipe Notes

Tips for Pasi Paruppu Sundal

1. Soak the moong dal for a minimum time of 1 hour, for easy cooking. It can directly be cooked too, but it takes a little bit extra time.

2. Addition of salt and oil, while cooking the moong dal, prevents it from overcooking and sticking to each other.

3. Use coconut oil for tempering which lends an excellent aroma.

4. Adjust red chilli as per spice level required for this Pasi Paruppu Sundal.

5. Even 1 tsp of grated ginger can be used while tempering, which gives a nice flavour and helps to relieve from the gastric effects of the dal.

6. For more flavour, add curry leaves and hing generously for this Moong Dal Sundal Recipe.

Pasi Paruppu Sundal Recipe

Method for Moong Dal Sundal Recipe

1. The ingredients kept in the pic are ‘To Temper‘.

2. Soak 1 cup of moong dal in water for 1 hour. It can be directly cooked too but takes a little bit extra time.

3. Roll boil 3 cups of water in a pan. By the meantime, rinse the moong dal well and drain the water.

4. Add the moong dal to the boiling water and then add a very little salt – which prevents the overcooking of moong dal. Then, pour 1 tsp of oil, as it helps to keep the dal separate (does not stick to each other). Just cook for 3 to 4 minutes, not under or overcooked.

5. Drain the water completely, using a strainer.

6. Heat 2 to 3 tsp of oil in a pan and add the mustard seeds. Once it starts to splutter, add the urad dal and cumin seeds.

7. Add the red chilli, curry leaves and sprinkle hing. Give a quick stir.

8. Add the drained moong dal.

9. Cook covered for 2 minutes in low flame and adjust with salt.

10. Switch off the flame and add grated coconut.

11. Garnish with coriander leaves and mix everything well.

Try this Pasi Paruppu Sundal for these upcoming festivals.

Moong Dal Sundal Recipe