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.