This 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.Salads 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.This 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).
Pressure cook moong dal along with some salt until tender, about 3~4 whistles or cook them in boiling water for 15~18 minutes.
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.
Once the beans are done, drain any remaining water and keep ready.
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.