Ingredients

The following ingredients have 4 Servings
  • 1 cup Pachai Payaru/Whole moong dal
  • 1/3 cup Coconut (grated)
  • 2 tsp Oil
  • 1 tsp Mustard seeds
  • 3 Red chilies
  • ¼ tsp Asafetida
  • few Curry leaves
  • Salt (to taste)
  • 1 tbsp Lemon/lime juice (optional)

Instruction

  • Dry roast the moong in a pan, until slightly brown and aromatic.
  • Soak the roasted moong in enough water for about 2 hrs.
  • Drain the water and add fresh water to the beans. Add salt and cook it in instant pot for 4 minutes on high pressure. Release the pressure in 10 minutes. Drain the lentil and keep it aside.
  • If cooking on stove top, add fresh water in a pot and let the lentil cook until it crumbles easily between fingers. Add salt during the last 5 minutes of cooking time.
  • In the same pan, add oil and fry the seasonings (mustard seeds, asafetida, curry leaves and red chilies).
  • Now add the drained the moong and stir well. Add the coconut gratings and mix well.
  • Take the sundal off the flame and add the lemon/lime juice if using. Mix well and serve.