Yellow Moong Sundal - oil-free snack!

Prep Time
2 hours 15 minutes
Cook Time
15 minutes
2 servings

Tangy, oil-free, gluten-free snack. Sundals have a special place in South Indian cuisine. They are usually served as an evening snack and are very popular as offerings to The Goddess during Navratri. They can be made with a variety of pulses and lentils.

  • Split yellow moong: ½ cup (soaked for 2 hours)
  • Coconut: ¼ cup (grated)
  • Salt: to taste
  • Turmeric: ¼ teaspoon
  • Lime: 1 no
  • Coriander leaves: 2 tablespoons (chopped finely)

For tempering

  • Mustard: 1/2 teaspoon
  • Green chilli: 2 nos. (Finely chopped)
  • Curry leaves: 1 sprig
  • Hing: a pinch
  • Wash and soak the dal for 2 hours.
  • Drain the dal and cook in a covered vessel, with just enough water, turmeric and salt, until just cooked. It should be soft but not pasty. You can check by pressing a grain of the dal between your finger tips. Sprinkle water if you feel it is too dry.
  • Heat a pan and add the tempering ingredients, other than the hing and sauté until the mustard seeds crackle.
  • Add hing, the cooked dal and grated coconut to the tempering and mix together.
  • Squeeze lime juice.
  • Garnish with chopped coriander leaves.

Eating guide

  • Food group: Lentils
  • Lentils are rich in fibre and a good source of proteins as well.
  • Can be eaten as a snack in the evening or used to roll into breads or eaten as a side dish with a meal.

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10:51 AM | 15-09-2019

Healthy and Tasty


01:54 PM | 08-07-2019

Healthy and easy to prepare snack 😇👍👍👍

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