Vegan Mung bean SaladThis healthy, nutritious and protein rich Moong dal Sundal is perfect to make for festivals.

For the final day of this week’s blogging marathon, I have an easy to make, healthy and delicious Moong dal Sundal. I love lentils in all shapes and forms but I love them in simple dishes like this even more — they taste so earthy and yummy. Sundals are nothing but lentil/ legume based salads often made in South India.Vegan Mung Bean SaladSalads were rarely a part of our meals while growing up. Eating raw veggies was not the most appealing thing when I was little. But I’m glad that I jumped on the salad wagon and I really like munching on the crispy and crunchy raw veggies. My 20 year old self would scorn that off, but I have grown older and wiser now 🙂

Today’s salad recipe is from Valli’s Cooking4allseason’s blog. I bookmarked it right away when she posted it for the same theme couple of weeks ago. I rarely make sundals at home and this sounded just perfect — spicy and delicious. The addition of spice powder/ masala with coconut sounded tasty, so I tried it right away.Vegan Mung Bean SaladThis Moong dal Sundal is great to make during festivals to give as offering to god. It is also great for afternoon snack or as a side dish for an elaborate South Indian thali (like here and here).

bm-logoLets check out what my fellow marathoners have cooked today for BM# 81.

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Moong Dal Sundal Yum
This healthy and nutritious Moong dal Sundal aka Mung bean is spicy and absolutely delicious. It is perfect to make for festivals.
Moong Dal Sundal
Course salad, side dish, snack
Cuisine south indian, tamil
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 4 hours
Servings
Servings
Ingredients
For Moong dal:
  • ½ cup Moong dal (mung beans), soaked for 4~6 hours
  • 1 tsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp urad dal
  • ¼ tsp asafoetida
  • ½ Green Chilies, slit
  • 6~8 curry leaves
  • 3 tbsp Grated Coconut
  • To taste salt
For the Masala:
  • 1 tsp Oil
  • 1 tbsp chana dal
  • 1 tsp urad dal
  • 2 Dry Red chilies
  • ½ tsp Peppercorns
  • 2 tsp Grated Coconut
Course salad, side dish, snack
Cuisine south indian, tamil
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 4 hours
Servings
Servings
Ingredients
For Moong dal:
  • ½ cup Moong dal (mung beans), soaked for 4~6 hours
  • 1 tsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp urad dal
  • ¼ tsp asafoetida
  • ½ Green Chilies, slit
  • 6~8 curry leaves
  • 3 tbsp Grated Coconut
  • To taste salt
For the Masala:
  • 1 tsp Oil
  • 1 tbsp chana dal
  • 1 tsp urad dal
  • 2 Dry Red chilies
  • ½ tsp Peppercorns
  • 2 tsp Grated Coconut
Moong Dal Sundal
Instructions
  1. Pressure cook moong dal along with some salt until tender, about 3~4 whistles or cook them in boiling water for 15~18 minutes.
  2. While the dal is cooking, make the masala powder. Heat 1tsp oil in a pan and the ingredients for masala and cook till golden. Let the mixture cool for a little bit, then grind it to a powder.
  3. Once the beans are done, drain any remaining water and keep ready.
  4. Heat 2tsp oil in a pan, add mustard seeds and urad dal. Once the seeds start to splutter, add green chilies and curry leaves. Cook for a minute before adding the cooked mung beans. Stir in grated coconut. Serve warm or at room temperature.
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