MOONG DHAL SUNDAL

      Moong Dhal/Pasi Paruppu Sundal is a simple recipe prepared with Dhal and simple seasonings.  These tiny looking crunchy dhals with a mild nutty aroma serve best along with a Rasam.  Yellow Moong Dhal is extremely light and very easy to digest, all the more they are very easy to cook.  Moong Dhals are considered to be superfoods as they are packed with protein and very low in carbohydrates.
     Compared to other dhals, Moong Dhal is one of the low carb pulses.  As it is one of the easily digestible dhals, it is free from gas too.  But it lacks fibre compared to Green Moong Dhal. Moong Dhal with its loads of nutritious values is one of the best Protein which can be induced in a Vegetarian Meal. Moong Dhal/Pasi Paruppu Sundal is an extremely easy recipe but the trick to get perfectly cooked Moong dhals plays a major role in the looks and texture of the dish.

For more MOONG DHAL Recipes, Click here...

Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 10 Minutes

To read about Moong Dhal and its Benefits, Click here...


HOW TO COOK MOONG DHAL SUNDAL

INGREDIENTS : 

For Moong Dhal :

Moong Dhal - 1/2 Cup
Turmeric - a Pinch
Salt - To Taste
Ghee - 1/2 Tspn
Water - 11/2 Cups

For Tempering & Seasoning :

Oil - 2 Tspn
Mustard Seeds - 1 Tspn
Dry Red Chilly - 1 No.
Curry Leaves - a Sprig
Shallots - 4-5 Nos.(Optional)

Green Chillies - 2 Nos.
Grated Coconut - 3 Tbspn
Sugar - A Pinch(Optional)

METHOD : 

To Cook Moong Dhal in Pressure Cooker :

• Dry Roast the Moong Dhal on a low flame until fragrant for about 3-5 Minutes.
• Clean and wash the dhal until the water runs clear.
• Add 11/2 Cups of Water to the dhal along with Turmeric Powder, Ghee and Salt.
• Pressure cook the dhal for a whistle on a high flame.
• Switch off the flame and allow to pressure to release. 
• Allow it to cool and fluff up the dhal.

To Cook Moong Dhal in a Sauce Pan : 

• Dry Roast the Moong Dhal on a low flame until fragrant for about 3-5 Minutes.
• Clean and wash the dhal until the water runs clear.
• Add about 2 Cups of Water and allow it to boil.
• Add the dhal along with Turmeric Powder, Ghee and Salt in the boiling water.
• Cover the lid and cook on medium flame for about 5-8 minutes stirring occasionally.
• Cook until it is soft, but the dhal should be separate and not mushy
• Switch off the flame and drain any excess water.
• Can use this water used to cook the dhal to prepare Rasam.

For Moong Dhal Sundal :

• Heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves. 
• Saute finely chopped Onions and Green Chilies until onions turn translucent.
• Add cooked Moong Dhal and give a quick stir. 
• Sprinkle grated Coconut along with a pinch of Sugar and mix well.
• Leave the Moong Dhal Sundal on a low flame for about a minute.
• Serve Moong Dhal Sundal along with Rice and any Curry/Rasam of your choice. Goes well with Chapathis too.

NOTES :

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• According to Ayurveda, Moong Dhal should be cooked with ghee (or other oil) to antidote its dry and astringent qualities.
• Moong Dhal should not be overcooked for this Sundal.
• Can avoid adding Onions while cooking Moong Dhal Sundal for Naivedyam/Prasadham.
• Adjust the number of Green Chillies and Dry Red Chillies to your spice preference.
• Adding Sugar and grated Coconuts are totally optional.