Paasi Paruppu Sundal

Name: Paasi Paruppu Sundal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 cup moong dal (washed and soaked for 20 minutes); 3 cup water (for cooking lentils); 0.5 tsp salt; 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 2 pcs dried red chili (broken); 8 pcs curry leaves; 1 pinch asafoetida; 3 tbsp coconut (fresh, grated); 1 tbsp lemon juice; 2 tbsp cilantro (chopped)

RATING

4.4/5(78)

TASTE SCORE

6/10

Light, mildly spiced moong dal sundal with soft yet separate lentils, fresh coconut, and a simple South Indian tempering. It makes a comforting prasad-style snack or side that comes together with everyday pantry ingredients.

PREP

10m

COOK

20m

SERVES

1 KATORI

227 cal

SERVINGS

METHOD · 6 STEPS

prep · ~20 min
Soak the moong dal.
Wash the moong dal well and soak it in enough water for 20 minutes. Drain before cooking.
TIPA short soak helps the lentils cook evenly while staying separate.
boil · ~12 min
Cook the moong dal until just tender.
1.Add the soaked moong dal and 3 cups water to a pot.
2.Bring to a gentle boil over medium heat.
3.Add salt and cook until the lentils are soft but still hold their shape, about 8 to 10 minutes.
4.Drain any extra water and set the cooked dal aside.
TIPDo not overcook the dal or the sundal will turn mushy.
temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add dried red chili, curry leaves, and asafoetida and sauté for a few seconds.
TIPKeep the heat moderate so the urad dal turns golden without burning.
saute · ~2 min
Mix the cooked dal with the tempering.
Add the cooked moong dal to the pan and toss gently for 1 to 2 minutes so the seasoning coats the lentils evenly.
garnish · ~1 min
Finish with coconut, lemon juice, and cilantro.
Turn off the heat. Add grated coconut, lemon juice, and cilantro, then mix gently.
serve
Serve warm or at room temperature.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked dal well before boiling so it cooks evenly instead of turning starchy.
2
Keep the boil gentle; a hard boil can split the moong dal and make the sundal mushy.
3
Start checking the dal at 8 minutes; it should mash softly when pressed but still look separate.
4
Drain off all excess cooking water before tempering so the final sundal stays dry and fluffy.
5
Add coconut and lemon only after switching off the heat to keep the coconut sweet and the lemon fresh.
6
If making ahead, mix in the lemon juice just before serving for the brightest flavour.
7
Toss the cooked dal gently with a flat spatula so the lentils stay intact.