This is a very old recipe post updated with a recent photo. I made this for Navrathri 2013. This sundal is very easy to make. Just boil moong dhal and add tempering and coconut and your sundal is ready. Boiling moong dhal must be done very carefully. If you leave the stove even for a minute, chances are there that the dhal turns mushy. Remove the dhal from stove when it is cooked. PK likes mushy dhal so I leave it on stove for 2-3 minutes extra so that sundal turns mushy. But I prefer to eat it when cooked perfectly. Add coconut and coriander as per your taste.
The Recipe:
Ingredients:
Paasiparuppu(moong dhal)-1cup
Curry leaves-5
Mustard and urad dhal-1tsp
Hing-1/8tsp
Oil-1tsp
Grated coconut-3tbs
Procedure:
1. Boil moong dhal with water till cooked.
2. Strain water in a strainer and keep it aside
3. Heat oil and splutter mustard, urad dhal, hing and curry leaves.
4. Add moong dhal and salt. When the mixture is dry without water switch off flame.
5. Mix grated coconut and serve hot.Labels: SNACKS, SOUTH INDIAN DELICACIES, SUNDAL
