Payatham Paruppu Sundal | Moong Dal Sundal
Payatham Paruppu Sundal also called pasi paruppu sundal is one of the most easiest sundal recipe. It does not need any prior soaking or planning. Navaratri season is around the corner and try this Sundal recipe for the festival.
- 1 cup Moong dal/payatham paruppu
- ¼ cup Coconut grated
- 3 Green chilies chopped
- 2 Red chilies
- 1 tsp Mustard seed
- ⅛ teaspoon Asafetida/hing
- few Curry leaves
- 1 tablespoon Oil
- to taste Salt
- 1 teaspoon Lemon juice
Wash the dal and cook it in enough water until the dal is just cooked. You should be able to break it with your fingers, but should not feel mushy. One way to achieve that would be to add salt when cooking the dal. Let the dal cook for about 6 mins and then at this point add the salt and let it cook for about 6 more mins. Do keep checking to make sure it still had a crunch to it.
Drain the cooked dal in a colander and keep aside.
In a kadai, heat some oil (I used gingelly oil). Once it heats up, add the seasonings (mustard seeds, red chilies, green chilies, asafetida and curry leaves).
Now add the cooked dal and mix it well.
Now add the grated coconut and mix well. Cook for 2 more minutes and then take it off the flame. Once it cools down a bit, add the lime juice.
Serve the Payatham Paruppu Sundal as is like a snack or with rice.
- Add salt when cooking the lentil / payatham paruppu. That helps in not making the lentil mushy.
- Lemon juice is optional and can be skipped, but I would highly suggest using it as it adds a beautiful tangy flavor to the sundal.
- Sundal can be served as a snack or as a side with rice.
- If not making for festival, we can saute some onions along with the seasoning to make the sundal.
Calories: 251kcal | Carbohydrates: 36g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Sodium: 131mg | Potassium: 90mg | Fiber: 7g | Sugar: 4g | Vitamin A: 314IU | Vitamin C: 37mg | Calcium: 23mg | Iron: 2mg