Moong dal sundal is a simple and delicious sundal made during Navratri. Most of the sundals required overnight soaking, but Moong dal sundal just needs an hour of soaking or we can just skip soaking too and we can start the cooking directly. Just soaking an hour before quickens the process of cooking the dal. Very simple and easy to make Sundal Variety.
SEE ALSO : 12+ Sundal Recipes for Navarathri
For Sundal, the moong dal should be cooked in right consistency. The dal should be soft, fluffy and separate. To get the right texture we should cook the moong dal on the table top instead of in pressure cooker. Follow the tips given in the recipe to cook the perfect moong dal sundal
Sundals are often prepared for the gods offering and during festivals in Tamil Nadu. Moong Dal Sundal is one of the popular sundals that we make for most of the festivals. It’s a delicious recipe that will be prepared by all devotees on the auspicious occasion of Navarathri. We invite relatives, friends, neighbors to our homes for Golu and distribute prasadham, gifts, etc. Sundals are popular during Navarathri as these are offered as prasadhams to the guests visiting our home.
Not just for festivals and gods offering, this is also a power packed snack for the kids. It’s protein rich and filling snack. You can serve sundal as a snack with tea or side dish with rice varieties. As we are adding coconut, the shelf life of this sundal is limited upto 8 hours only.
Equipments Needed
- Heavy Bottomed Pan
Servings: 4 people
Calories: 236kcal
Moong dal Sundal is one of the Sundal that we make for Navarathri festival to distribute as prasadam or neivedyam. This sundal doesn't require overnight soaking hence can be done with less planning and short notice. One of the easy and quick sundal for Navartri
Print Recipe
Ingredients
- ½ cup Moong dal 1 cup = 250 ml
- 1 nos Green Chili
- 1 tablespoon Grated Coconut
- ½ teaspoon Salt (adjust to your taste)
For Tempering
- 1 teaspoon Oil
- 1 teaspoon Mustard seeds
- Few Curry leaves
- 1 pinch Asafoetida (Asafetida / Hing)
Instructions
Preparation
- Soak the moong dal for an hour. This is optional. Soaking quickens the cooking process of the dal but not mandatory
Cooking of Moong Dal
- Heat water the in the pan / bowl and add the Moong Dal. The water should be enough to completely soak the dal. You can add a teaspoon of cooking oil so that the dals are seperate, not sticky when gets cooked
- Once it starts to boil, reduce the flame to low-medium. Add the required salt. Keep stirring it in between to avoid overflowing of water from the pan / bowl
- Check the consistency of the dal. We should not over cook / under cook. Take one piece of dal and press it with fingers.. if we are able to mash it then it's a right consistency
- Strain the excess water and keep the dals aside
Tempering
- Heat the pan, and add the dhal and add water till the dhals are soaked and add salt and allow them to cook till the dhal becomes soft but not sticky
- To this add the cooked Payitham Paruppu (Moong Dhal) and mix it
- Finally add the grated cocunut and then mix it well
- The delicious Moong dhal Sundal(Payitham paruppu sundal) is ready for neivedhyam for Navrathri as well as for Serving
Video
Notes
- Soaking of dals are not mandatory but it helps in quicker cooking of the dals
- One of the common problem while cooking the payatham parrupu is overflowing of water. Make sure that you use big bowl / pan for cooking. Also keep stirring in between
- We usually don't use pressure cooker for sundal. The dals get mashed in cooker.
Nutritional Info
Nutrition Facts
Moong Dal Sundal | Payatham Paruppu Sundal | Pasi Paruppu Sundal
Amount Per Serving (1 cup)
Calories 236
Calories from Fat 19
% Daily Value*
Fat 2.1g3%
Saturated Fat 0.2g1%
Sodium 465mg20%
Potassium 738mg21%
Carbohydrates 41g14%
Fiber 16g67%
Sugar 5.8g6%
Protein 16g32%
Vitamin A 7IU0%
Vitamin C 7mg8%
Calcium 4mg0%
Iron 16mg89%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Moong Dal Sundal :
PREPARATION
-
Soak the moong dal for an hour. This is optional. Soaking quickens the cooking process of the dal but not mandatory
COOKING OF MOONG DAL
-
Heat water the in the pan / bowl and add the Moong Dal. The water should be enough to completely soak the dal. You can add a teaspoon of cooking oil so that the dals are seperate, not sticky when gets cooked
-
Once it starts to boil, reduce the flame to low-medium. Add the required salt. Keep stirring it in between to avoid overflowing of water from the pan / bowl
-
Check the consistency of the dal. We should not over cook / under cook. Take one piece of dal and press it with fingers.. if we are able to mash it then it's a right consistency
-
Strain the excess water and keep the dals aside
TEMPERING
-
Heat the pan, and add the dhal and add water till the dhals are soaked and add salt and allow them to cook till the dhal becomes soft but not sticky
-
To this add the cooked Payitham Paruppu (Moong Dhal) and mix it
-
Finally add the grated cocunut and then mix it well
The delicious Moong dhal Sundal(Payitham paruppu sundal) is ready for neivedhyam for Navrathri as well as for Serving
You can click here for other sundal varities
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| Moong dal Sundal(Payitham paruppu sundal) |
