Packed with protein, this tasty sundal is a common snack item in Indian homes. The dal does not need to be soaked overnight, making the cooking process fairly simple and easy.
Pachai Payaru (Whole Moong Dal) Sundal
Packed with protein, this tasty sundal is a common snack item in Indian homes. The dal does not need to be soaked overnight, making the cooking process fairly simple and easy.
Servings: 6
Ingredients
- 1 cup whole moong bean (paasi payaru)
- ⅓ cup grated coconut
- 2¼ cup water
- 2 tbsp oil
- 1 tsp urad dhal
- ½ tsp mustard seeds
- ⅛ tsp asafetida
- 3 dry red chilies (split in half)
- 10 curry leaves
- salt to taste
Instructions
- Add paasi payaru (whole moong dal) to a pressure cooker and wash thoroughly.
- Next, add water and salt to the pressure cooker. Cook for 5-6 whistles on medium flame or until the bean is well cooked. This takes around 15 minutes.
- Once cooked, set the cooker aside and allow the pressure to release naturally.
- After the pressure has released, open the cooker and drain excess water, if any. Set aside.
- Then, add oil to a separate pan. Once hot, add urad dhal, mustard seeds, and asafetida.
- Once mustard seeds start to crackle, add dry red chilies and curry leaves.
- Mix in the grated coconut and cooked beans.
- Cook for 2 minutes and add salt, if needed.
- Serve hot as a snack or side dish.
