
Yellow Moong Sundal - oil-free snack!

2 hours 15 minutes
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.
Ingredients
- 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
Method
- 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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