INGREDIENTS:
Moongdhal / Pasi paruppu - 1 Cup
Grated coconut - 3 Tsp
Coriander leaves - 1 Tsp finely chopped
Salt - as needed
To temper:
Oil - 1/2 Tsp
Mustard seeds - 1/4 Tsp
Cumin seeds - 1/4 Tsp
Asafoetida - a pinch
HOW TO MAKE:
Boil 2 cups of water add the moongdhal. Boil for 10 minutes with needed salt. Do not over cook the dhal. Cook in low flame to prevent overflowing. Drain water from the moongdhal with a strainer.
Heat oil in a kadai splutter mustard seeds, add cumin seeds and asafoetida. Add the dhal and mix well. Before turn off the stove add grated coconut and coriander leaves. Mix well for a minute.
Moongdhal sundal ready.
TIPS:
If you want to cook in microwave cook it for 6 minutes.
Add red chilli if needed. I do not prefer for moongdhal sundal.
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