The Moong Dal used in this recipe is the Yellow Mung Dal which is snall and pale yellow in colour. High in protein, it is rich in all the various B Vitamins and minerals
Raw Moong Dal soaked for an hour in water and not cooked is used is some salads – It is important that the Moong Dal used in this recipe is cooked but not over cooked !!!
Simple, quick and easy to prepare, this is not only healthy and nutritious but very tasty!!
Ingredients to serve 6-8 people
1 Cup Raw Yellow Moong Dal
2 Cups Water (to soak the moong dal)
2 Tsp Oil
1 Tsp Mustard Seeds
1-2 Green Chillies (chopped)
A pinch of Asafoetida
2 Tsp Freshly Grated or Shredded Coconut
Few sprigs Curry leaves
Half a Tsp Salt
Yellow Moong Dal Sundal
Preparation
Soak the Yellow Moong dal for a couple of hours
Drain the water and pressure cook the moong dal for a couple of whistles Or
Cook the dal with the water directly in a pan on the stove for 6-7 minutes or until it is cooked but firm
(ensure that the moong dal is not over cooked or mushy)
Heat the oil in a pan. Add the mustard seeds
When the mustard seeds crackle, sprinkle the asafoetida powder and add the green chillies and curry leaves.
Stir through the cooked moong dal and sauté for about 2-3 minutes on a medium flame
Fold the freshly grated coconut and fry for about a minute or so
The sundal is ready to be served