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Moong Dal Sundal

This healthy and nutritious Moong dal Sundal aka Mung bean is spicy and absolutely delicious. It is perfect to make for festivals.
Prep Time 5 mins
Cook Time 20 mins
Total Time 4 hrs 25 mins
Course Salad, Side Dish, Snack
Cuisine south indian, tamil
Servings 4 Servings


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, fresh or frozen or dry*
  • 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, fresh or frozen or dry*


  • 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.


  • If using dry grated coconut, reconstitute in 3tbsp of hot water for about 10 minutes before grinding with the other spice paste ingredients.