Mung/Moong Dal can be confusing when reading Indian recipes, but it is a versatile lentil. When it is whole it is called mung or moong, or mung bean or green gram or pachha payarru, when the mung is split it is known as mung dal or pasi paruppu.
Sundals are very easy to make once your base ingredient – usually a lentil or pulse – is cooked. They are often called “salads”, and in an Indian context, that is true as they are much lighter dishes than many curries. But in a Western context they are better described as lentils and pulses quickly stirfried with spices – black mustard seeds, asafoetida, ginger, red and green chillies. I love these dishes.
You might also like to try Urad Sundal, Channa (Chickpea) Sundal, Rajma (Kidney Beans) Sundal, and Coconut, White Peas and Green Mango Sundal. Or you can make a sundal with Sprouted Green Gram or some White Peas, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.
Today it is an Mung Dal Sundal. It is my very favourite. It needs care taken when cooking as it can over-cook very quickly. Soak the dal for a couple of hours, and then cook. It took about 6 or 7 minutes for mine to be cooked enough but not too much. Watch it carefully.
This Sundal makes a great snack and is also perfect for Navarathri and Ganesha Chaturthi for naivedyam or prasadam. For snacks it can be eaten alone but make good accompaniments to rotis or curd rice, or with sambar or rasam and rice. I even love to eat them for breakfast.
Mung Dal Sundal | Payatham Paruppu Sundal | Split Green Gram Sundal
Source : recipes abound
Cuisine: South Indian
Prep time: 2 mins + a few hours or more days for soaking and cooking the dal
Cooking time: 5 mins
Serves: 2 – 3 people, depending how you use it
1 cup mung dal that has been soaked and cooked
1 tspn grated ginger
1 – 2 green chillies, chopped finely
2 Tblspn grated coconut – use frozen if you can’t use fresh, or soak dried grated coconut and squeeze very dry before using.
salt to taste
2 tspn ghee or coconut oil
1 tspn black mustard seeds
1 – 2 dried red chillies, broken in half
a pinch asafoetida
1 stalk curry leaves (10 – 12 leaves)
Using a wok, kadai or pan, heat the ghee or coconut oil and add the mustard seeds. Allow them to pop, and add the red chillies and asafoetida.
As the chillies start to colour, add the ginger and finely chopped green chillies. Lower the heat and stir for a few moments until the chillies soften and begin to colour.
Add the cooked mung dal and stir fry over a low heat for a couple of minutes until they are warmed through. Add the salt and the coconut and stir to mix thoroughly.
Remove from the heat.
The ginger is optional.
Home made green chilli paste is a great substitute for green chillies.
Cumin is a nice addition to the tadka.
The dal does not need to be pre-soaked and cooked. Add raw mung dal and some water, and cook in the pan with the spices. The grains tend to keep more separate this way.
Roasting the dal in a dry pan over a low heat before cooking gives extra flavour.
A little turmeric enhances the colour of the dal, keeping it beautifully yellow.