Masala Moong Dal Sundal is a spicy sundal made with moong dal. This is an excellent sundal to make during Navrati or just as an evening snack.
I normally make moong dal Sundal and it is not very spicy. However, this time as a change, wanted to try something spicy. So used this spicy masala powder. I had made this along with Pudina Rice.
This is part of the BM#81, Week 2 on Lentil Sides and Salads.
Masala Moong Dal Sundal
For the Moong Dal
1/2 cup Moong Dal
A Pinch Salt
For the Spice Powder
3 nos Dry Red Chillies
1/2 tsp Peppercorns
1 tsp Chana dal / Bengal Gram
1 tsp Urad Dal
2 tsp Coconut grated
Other Ingredients for making the Sundal
1 tsp Cooking Oil
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
A Pinch Asafoetida
A Pinch Salt
Handful Curry Leaves
2 tsp Coconut Grated
For the Moong Dal,
Wash and soak the Moong Dal for an hour. Change water couple of times, pressure cook with a pinch of salt for about 3 to 4 whistles till it gets cooked soft.
For the Spice Powder
Dry roast all the ingredients listed under spice powder. Allow to cool and grind to a smooth powder. Keep it aside.
Making the Sundal
Heat a nonstick pan with oil. Temper with curry leaves, mustard, urad, hing and add the cooked moong dal. Combine everything well.
Then add the ground spice powder, grated coconut and toss.
Serve as prasadam or as your evening snack.
Masala Moong Dal Sundal
Ingredients
For the Moong Dal
- 1/2 cup Moong Dal
- A Pinch Salt
For the Spice Powder
- 3 nos Dry Red Chillies
- 1/2 tsp Peppercorns
- 1 tsp Chana Dal / Bengal Gram
- 1 tsp Urad dal
- 2 tsp Coconut grated
Other Ingredients for making the Sundal
- 1 tsp Cooking Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Urad dal
- A Pinch Asafoetida
- A Pinch Salt
- Handful Curry Leaves
- 2 tsp Coconut grated
Instructions
For the Moong Dal
- Wash and soak the Moong Dal for an hour. Change water couple of times, pressure cook with a pinch of salt for about 3 to 4 whistles till it gets cooked soft.
For the Spice Powder
- Dry roast all the ingredients listed under spice powder. Allow to cool and grind to a smooth powder. Keep it aside.
Making the Sundal
- Heat a nonstick pan with oil. Temper with curry leaves, mustard, urad, hing and add the cooked moong dal. Combine everything well.
- Then add the ground spice powder, grated coconut and toss.
- Serve as prasadam or as your evening snack.
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14 comments
When you cook moong daal for 3-4 whistles won’t it become soft and mushy ? From what I understand is that the daal should be dry , correct me if I am wrong .
I only soaked it for an hour, so it wasn’t well cooked. But yes, if it is soaked well and then cooked for 3 to 4 whistles, it becomes mushy. I guess one has to check and then cook again depending on the texture. If you notice the picture, the moong is still in tact.
Yet another delicious sundal recipe Valli. Love the addition of the spice powder. Lip smacking 🙂
Another mouth3watering masala sundal..
Another nutritious sundal, i can have a super huge bowl of this sundal without any fuss.
I make sundal but no masala in that. Should try this version too
Pudina Rice and Masala Sundal,definitely a yummy combo..
I too often make this sundal just with basic tempering without any spice powder. Healthy and delicious!!!
Masala sundal is very new recipe for me… will try soon
Another delicious and healthy sundal from you Srivalli. This is what I need to eat after eating all the Diwali goodies.
I love cooking with whole moong and this masaledar moong sundal is a great choice.
It is such a nutritious bowl of sundal and with all those flavorful ingredients it must have tasted wondrous
During navrathri, the sundal season, i grind that spice powder and keep it ready for the evening neivedhiyams! But i dont add urad dal! Sundals are great snack, and also one of the simplest and tastiest dish too!
My favorite sundal. I can have it just like that.