Today being the second day of Navarathri and a weekend, I thought Moong Dal Sundal would be a good choice. Moong Dal is a good source of high levels of protien and contributes only a very low percent of fat calories to the diet. Moong Dal Sundal would be an excellent choice as an evening snack for kids as well as a mid day snack for pregnant women and people on diets. It cooks very easily unlike the other varieties of protien/lentils.
2 cups of Moong Dal.
Water to cook the dal.
Pinch of red chilli powder.
1/3 cup of fresh grated coconut.
5-6 green chillies or according to taste.
Seasoning: Mustard, Curry Leaves.
- Moong Dal cooks very easily so there is no need to soak ahead.
- Take a vessel and put in the moong dal. Then add water to just cover the moong, salt and a pinch of red chilli powder.
- Allow it to cook on medium flame for about 6-7 minutes. You will see that the moong with absorb the water and slightly grow in size.
- It is important that you do not overcook the moong as it tends to get mushy.
- Drain out the water with the help of a collander and set aside to cool down for 10 minutes or so. If needed, spread it out on a plate so it dries out the water a little.
- Meanwhile pulse the coconut and green chillies in a mixer to a rough mix.
- Take a kadai, add 2 spoons of gingely/coconut oil and allow to heat.
- Season with mustard, hing, curry leaves and then add the cooked moong dal.
- Immediately add the pulsed coconut-chilli mix and give it a slow mix.
- Use your ladle to carefully mix in the ingredients and flavouring. Too much handling could again break the moong and make it mushy.
- Garnish with chopped cilantro.
- Offer Neivedhyam to Goddess Devi and partake of the prasadam.