Wednesday, 9 October 2013

Pasi Paruppu Sundal - Moong Dal Sundal with a twist!

Moong Dal is a popular Sundal for Navarathri. I have a made this version with a twist. Why not, right? You get bored after a few days of eating sundal with the same flavours. So the ginger will add a very different taste to this sundal and I have cooked the dal without adding much water. Sort of crunchy.


Moong Dal (Split Yellow Lentils) 1 cup
Ginger 1 inch piece
Green Chillies 2
Curry Leaves 1 sprig
Cumin 1/2 tsp
Hing a generous pinch
Turmeric 1/2 tsp
Water 1/2 to 3/4 cup

Oil and salt to taste

Method of Preparation

1. Soak the moong dal in water for 2-3 hours. This helps in quick cooking. Drain the water and keep ready.

2. Heat a little oil in a pan. Add the cumin, turmeric, hing, curry leaves, slit green chillies and chopped ginger.

3. When it sizzles add the moong dal. Stir well.

4. Add water little at a time and cook till the dal is cooked to your taste. You can make it as crunchy or as mashed as you like. Keep stirring occasionally to prevent sticking. This step should not take more than  5-10 min.

5. Add coconut and salt. Mix well. Cook in low flame for 2 more minutes.

Moong Dal Sundal - Paasi Paruppu Sundal is ready.


  1. Healthy sundal... Looks different with ginger...

  2. Nutritious sundal and love that ginger addition.

  3. Healthy and delicious sundal.

  4. Very much favorite!!! Lovely post...

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