Masala Moong Dal Sundal

Masala Moong Dal Sundal

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 Rajma

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.

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Masala Moong Dal Sundal
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.
Masala Moong Dal Sundal
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Rating: 0
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Rate this recipe!
Servings
Ingredients
For the Moong Dal
For the Spice Powder
Other Ingredients for making the Sundal
Servings
Ingredients
For the Moong Dal
For the Spice Powder
Other Ingredients for making the Sundal
Masala Moong Dal Sundal
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Moong Dal
  1. 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
  1. Dry roast all the ingredients listed under spice powder. Allow to cool and grind to a smooth powder. Keep it aside.
Making the Sundal
  1. Heat a nonstick pan with oil. Temper with curry leaves, mustard, urad, hing and add the cooked moong dal. Combine everything well.
  2. Then add the ground spice powder, grated coconut and toss.
  3. Serve as prasadam or as your evening snack.

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9 comments

    1. 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.

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