non-vegetariankosher
chettinad
Chicken Chettinad, Malabar Parotta and Onion Raita
75 min
934 cal
59gProtein
76gCarbs
45gFat
3Recipes
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Light and protein-packed Paasi Paruppu Sundal – a fiber-rich, gut-friendly snack that's oh-so-tasty!
A wholesome and savory South Indian snack made with tender yellow moong dal, fresh coconut, and a fragrant tempering. This protein-rich dish is a Navaratri festival classic and a perfect light meal.
Serving size: 0.75 cup
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Light and protein-packed Paasi Paruppu Sundal – a fiber-rich, gut-friendly snack that's oh-so-tasty!
This chettinad dish is perfect for snack. With 287.87 calories and 13.27g of protein per serving, it's a high-fiber, low-calorie option for your meal plan.
Rinse the yellow moong dal thoroughly under running water. Soak it in ample fresh water for at least 30 minutes. After soaking, drain the water completely.
In a medium pot, add the soaked and drained dal, 2 cups of fresh water, and 1/2 tsp of salt. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 10-12 minutes, or until the dal is tender but still holds its shape (al dente). Be careful not to overcook it into a mush. Once cooked, drain any excess water using a colander and set aside.
While the dal cooks, prepare the tempering. Heat the coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
Add the urad dal to the pan and sauté for about 1 minute until it turns a light golden brown. Immediately add the broken dried red chillies, asafoetida, curry leaves, and finely chopped green chillies. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
Gently add the cooked and drained moong dal to the pan with the tempering. Add the remaining 1/4 tsp of salt (or to taste). Mix everything together carefully, ensuring you don't mash the dal.
Stir in the grated coconut and cook for 1-2 minutes, allowing the flavors to meld. Turn off the heat. If using, squeeze fresh lemon juice over the sundal just before serving and give it a final gentle mix. Serve warm or at room temperature.