Sundal is a very popular evening snack which is quick and easy. It can be prepared in less than 30 minutes from start to finish. This is a variety of Sundal. This is also a festive snack prepared during Navarathri. Paasi parupu is known for its rich protein content and can be easily digested.
Ingredients
Paasi Parupu / Yellow Split Moong Dal – 1 cup
Salt – ½ tea spoon
Turmeric Powder – A pinch
Asafetida – A Pinch
Curry Leaves – 5 chopped
Coconut grated – 1/3 cup
Oil – 1 tea spoon
Water – 2 cups
Mustard Seeds – ½ tea spoon
Cumin Seeds – ¼ tea spoon
Red Chili - 2
Method
Boil the Paasi Parupu in 1 ½ cups of water in a pan (Not in a cooker)
Add the turmeric powder to it.
Once it starts boiling, take a parupu in hand and ensure that it is cooked 80%.
It should not be overcooked so that it gets smashed. It should be little hard to mash
In that consistency remove from heat and strain excess water if any.
Wash the Paasi Parupu with water to remove the sticky feel as the sticky will make it to a paste when we mix
Wash it 2 or 3 times and now the Paasi Parupu will not stick and be separate. Drain the excess water and spread in a plate
Pour oil in a pan and add mustard seeds, once the mustard seeds crack add cumin seeds, red chili and curry leaves.
Wait for 15 seconds and add the Paasi Parupu and asafetida
Keep the heat on low and mix them for a while.
Now once well done, add the coconut and remove from heat.
Transfer to a serving bowl and serve.
Sending this to Nupur's Navarathri
Ingredients
Paasi Parupu / Yellow Split Moong Dal – 1 cup
Salt – ½ tea spoon
Turmeric Powder – A pinch
Asafetida – A Pinch
Curry Leaves – 5 chopped
Coconut grated – 1/3 cup
Oil – 1 tea spoon
Water – 2 cups
Mustard Seeds – ½ tea spoon
Cumin Seeds – ¼ tea spoon
Red Chili - 2
Method
Boil the Paasi Parupu in 1 ½ cups of water in a pan (Not in a cooker)
Add the turmeric powder to it.
Once it starts boiling, take a parupu in hand and ensure that it is cooked 80%.
It should not be overcooked so that it gets smashed. It should be little hard to mash
In that consistency remove from heat and strain excess water if any.
Wash the Paasi Parupu with water to remove the sticky feel as the sticky will make it to a paste when we mix
Wash it 2 or 3 times and now the Paasi Parupu will not stick and be separate. Drain the excess water and spread in a plate
Pour oil in a pan and add mustard seeds, once the mustard seeds crack add cumin seeds, red chili and curry leaves.
Wait for 15 seconds and add the Paasi Parupu and asafetida
Keep the heat on low and mix them for a while.
Now once well done, add the coconut and remove from heat.
Transfer to a serving bowl and serve.
Sending this to Nupur's Navarathri
this is eaten as it is? or any dish to accompany this?
ReplyDeleteThis sundal must be too good :) looks heavenly
ReplyDeletewow delicious sundal :) very very inviting !!
ReplyDeleteMy favourite sundal, love it anytime.
ReplyDeleteI love all moong dal dishes and you tempted me with this simple sundal..
ReplyDelete