Whole Moong Sundal is generally prepared during the Navaratri Festival. A simple and easy to make dish, this recipe is packed with protein and is a very healthy evening snack.
Green Gram (Pachai Payaru / Whole Moong) – 1 cup
Salt to taste
Water as required
Grated Coconut – ¼ cup
Lemon Juice – ¼ to ½ cup
Oil – 1 tsp
Mustard Seed – ¾ tsp
Urad Dal – 1 tsp
Grated Ginger – 1 tsp
Green Chilli – – 2 to 3 (slitted)
Curry Leaves – from 1 twig
Asafoetida – one pinch
Wash and soak the Green Gram in water for 8 hours. Drain the water.
Add one cup of water (or as required) and pressure cook for 3 to 4 whisltes till the Green Gram becomes soft (not mushy).
Heat Oil in a pan, add Mustard Seed and Urad Dal let it splutter. Add Curry leaves, grated Ginger, Green Chilli and Asafoetida. Sauté them for a minute.
Add the Green Gram. Add Salt as required.
Add Grated Coconut. Give a quick stir.
Sauté for a couple of minutes till the ingredients combine together.
Add Lemon Juice. Mix and serve hot or warm.