Another Sundal for Navratri, Payatham Paruppu/Paasi Paruppu/Moong Dal/Husked Split Green Gram Sundal. This is very easy to make and tastes very good with the grated coconut added to it. Cooking the moong dal perfectly without making it mushy is the tricky part, other than that, it is so simple to make, very healthy and delicious snack..
Need To Have
- Payatham Paruppu/Moong Dal - 1/4 cup
- Green Chilly - 1, slit
- Dried Red Chilly - 1, broken into 2
- Hing - 1/8 teaspoon
- Mustard Seeds - 1/4 teaspoon
- Turmeric Powder - 1/8 teaspoon
- Grated Coconut - 1 tablespoon
- Curry Leaves - 5
- Salt to taste
Wash and soak the moong for about 1 hour, then boil it along with some water and salt, when it's cooked al dente ( should hold its shape but soft when pressed between your fingers and it takes just about 5 minutes ), remove and drain excess water and keep.
Heat some oil, add the mustard seeds, when it starts spluttering, add the green and red chillies, asafoetida, turmeric powder and curry leaves.
Mix for a few seconds, then add the cooked moong dal and mix for a minute. Finally add the grated coconut, mix and remove.
Since I did a very small quantity, while cooking the dal/paruppu, I just increased the heat and let the water to evaporate, instead of draining the water. But when doing a large quantity, this might not work, the dal might become mushy, so once the dal is cooked, it's better to drain the water.
While cooking the dal, when it starts to boil reduce the heat, otherwise it might boil over the pot.