Moong Dal Sundal, also called Pasi Paruppu Sundal, is a light and healthy South Indian snack made with yellow moong dal. It's an easy-to-make recipe and doesn't need any soaking, making it a quick option. This recipe is a comforting snack that is full of flavor and has a soft, crumbly texture. It's mildly spiced and topped with coconut, making each bite simple yet satisfying.

This snack recipe is a healthier alternative to fried snacks. It's often prepared during festivals and special occasions. It is also packed with nutritional benefits. It's rich in protein and fiber, helps with digestion and keeps you full for longer. Whether as a snack between meals or a light side dish, it's an excellent way to enjoy something tasty and nutritious.

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About Moong Dal Sundal

Moong Dal Sundal is a traditional dish made with simple pantry ingredients. It's commonly made in South India. The texture is soft and slightly crumbly, which makes it easy to eat and enjoy. It has a mild flavor, and the tempering adds the dish a warmth flavor. It's a light dish that's quick to make, making it perfect for any time of the day.

This dish is made with simple and healthy ingredients, making it both nutritious and easy to prepare. It's naturally gluten-free. This delightful snack recipe requires no fancy ingredients. This dish is great when you want something light, quick, and full of flavor. It works well as a snack or a side dish with your meals.

We don't have the custom of keeping kolu so I am here with the sundal recipes for navaratri. Paasi Paruppu Sundal is very easy and simple to make but the trick part here is to cook moong dal perfectly.

This is a versatile recipe that can be easily customized to your taste preferences. You can adjust the spice level to your liking or even add other ingredients like roasted peanuts or vegetables for variation. If you're looking for a simple snack this Moong Dal Sundal surely satisfies your soul with its soothing taste.

Moong Dal Sundal Ingredients

• Moong dal - This is the key ingredient of the dish. It's high in protein and fiber, perfect for a soft, tender texture. 
• Grated coconut - Adds sweetness and a texture to the dish. It gives healthy fats and enhances the overall flavor and helps balance the spices.
• Oil - Used for tempering, it helps release the essential oils from the spices, adding richness and aroma to the dish.
• Mustard seeds, urad dal - Add a slight pungent, crunchy texture and nutty flavor to the dish.
• Red chili - Provides a mild heat, adding flavor and color. You can adjust it according to your spice preference.
• Curry leaves - Adds a distinct fragrance, it enhances the flavor and offer health benefits like improving digestion.
• Hing - Adds a subtle pungency, enhances the savory flavors and aids digestion.

Similar Recipes

• Javvarisi sundal
• Navaratri Sundal Recipes
• Sundal podi
• Thenga manga pattani sundal
• Pattani sundal

Why This Recipe Works

• This is a quick and easy-to-make recipe with just a few ingredients.
• It's a nutritious dish, rich in protein, fiber, and healthy fats.
• It has an aromatic flavor and a soft texture.
• A healthier snack compared to fried foods.
• You can adjust the spice level to your taste.
• The dish is light, making it ideal for any time of day.
• Perfect for all ages.

How to make Moong Dal Sundal Step by Step

1.Dry roast moong dal till slightly golden browned. Set aside. Boil water, once it starts to boil vigorously add roasted moong dal, little salt and let it cook in low flame.

2.The grains should be separate but when you press each dal, it should be soft that is the correct way to cook moong dal for sundal. This may take just 3-5 minutes. Switch off, strain water and set aside. In a pan heat oil - add the items listed under 'to temper' let it splutter. Add a pinch of turmeric powder.

3.Now add cooked dal and just toss it. Add coconut and give a quick stir. Switch off.

Serve hot / warm as a evening snack!

Expert Tips

• Roasting moong dal - Roasting the dal before cooking adds a deep, roasted flavor and a crunchy texture to the dish.
• Cooking time - The dal should be soft but not mushy. It should retain its shape while being tender to the bite.
• Water - After cooking, strain the excess water and rinse with cold water to stop the cooking process.
• Lemon juice - A squeeze of fresh lime or lemon juice just before serving can add a tangy flavor that enhances the overall taste.
• Roasted peanuts - Adds extra crunch and protein to the dish.
• Spice level - You can add a pinch of red chili powder or chopped green chilies to the tempering for a spicier taste.
• Freshness - A little bit of fresh cilantro or mint can add a refreshing flavor to the sundal.

Serving and Storage

You can serve this Moong Dal Sundal warm as an evening snack or side dish for meals.

You can store it in an airtight container. It can be kept in the fridge for up to 1-2 days but is best enjoyed fresh for optimal texture.

FAQS

1.Can I make Moong Dal Sundal ahead of time?

It's best enjoyed fresh, but you can prepare it ahead of time, heat it and serve hot.

2.Can I use other types of lentils for this recipe?

While moong dal is ideal, you can try with chana dal, black chana, white chana for a different taste.

3.What can I serve with Moong Dal Sundal?

It pairs well with tea, coffee, or as a light snack with meals.

4.Can I add vegetables to Moong Dal Sundal?

Yes, you can add finely chopped vegetables like grated carrots or onion for extra taste and texture.

5.How can I make it vegan?

This recipe is already vegan. Use plant-based oil for tempering.

If you have any more questions about this moong dal sundal do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this moong dal sundal recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Moong Dal Sundal | Pasi Paruppu Sundal appeared first on Sharmis Passions.

Lasooni Dal Tadka is a simple dal curry made with toor dal and masoor dal cooked together till soft and creamy. It comes out in a beautiful golden colour with a garlic flavour from tadka on top, and this strong garlic flavour is what makes this dal really different from regular dal. 

This dal is quick to make because it comes together in about 30 to 40 minutes, and it uses two dal varieties together which gives it better taste and texture. It is not too spicy so kids enjoy it, and it gives a nice homemade comfort feeling to any meal you make.

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About Lasooni Dal Tadka

Lasooni Dal Tadka is a traditional Indian dal made with basic ingredients. It is mild, creamy, and the hot garlic tadka makes it so much more flavourful and special. The tadka has garlic, cumin, methi and chillies which bringa strong flavour and nice aroma to the dal.

The dal recipe tastes warm and comforting and it goes so well with rice or roti and feels light but filling at the same time. You can just make it thick or thin based on what you prefer, you can add more water if you like it lighter or cook it longer for thicker consistency.

The tadka just tastes good when you make it fresh and hot but you can also prepare it ahead and keep it separate till you are ready to serve. You can make it any day when you want something tasty but quick to prepare for the family.

I usually make this when I want something quick but tasty for family instead of making regular dal again. 

Similar Recipes

• Dal Tadka Recipe
• Dal Fry Recipe
• Masoor Dal Sundal
• Toor Dal Sundal Recipe
• Onion Thokku | Vengaya Thokku

Lasooni Dal Tadka Ingredients

• Toor Dal - I use toor dal as main dal in this recipe and it gives creamy texture and mild flavour when cooked properly, making the base of dal soft and smooth.
• Masoor Dal - Masoor dal is added along with toor dal for better taste and it also cooks faster than toor dal, it adds slight natural sweetness to whole mixture.
• Garlic - I use fresh garlic while cooking dal and also in tadka, garlic gives dal its strong flavour and nice aroma.
• Onion - Chopped onion is added while cooking dal and it gives slight sweetness and adds more flavour to base, making dal taste richer and complete.
• Tomato - I add tomato for colour, and it helps balance all flavours in dal so everything tastes well together.
• Green Chilli - I added this for mild heat and freshness, you can adjust the quantity based on how much heat you prefer.
• Turmeric Powder - Turmeric adds colour and warm earthy flavour to whole dal.
• Ghee - I use ghee for tadka as it brings out flavour of garlic and cumin nicely when heated.
• Cumin Seeds - Cumin seeds crackle in hot ghee and gives nice nutty flavour to tadka.
• Hing - Just a pinch of hing adds depth and traditional flavour to tadka.
• Kasoori Methi - Gives light herbal flavour and aroma to the dish, even small amount makes big difference to the taste.
• Red Chilli Powder - I added for heat and colour to tadka, you can adjust it based on how spicy you like your dal to be.

How to make Lasooni Dal Tadka Step by Step

1.Rinse and drain dal, add to pressure cooker. Add chopped garlic, onion, tomato, green chilli, turmeric powder and water.

2.Pressure cook in low medium flame for 5 whistles. Mash the dal well. Transfer to another vessel.I used my black mud pot. Add little water.

3.Simmer and let it boil until thick and creamy. Add required salt.Meanwhile prepare the tadka.Heat ghee in a tadka pan - add jeera let it crackle.

4.Add chopped garlic and fry till golden brown. Do not burn it, Switch off the flame.

5.Add kasoori methi and red chilli powder. Mix well and transfer tadka to dal.

6.Add chopped coriander leaves, mix well and switch off.

Serve hot with basmati rice and ghee!

Expert Tips

• Pressure Cooking Dal - I pressure cook dal till it is soft and mashable, then mash it well so dal becomes creamy and smooth without any lumps in it.
• Tadka Timing - I always make tadka just before serving dal because fresh and hot tadka tastes much better than tadka made ahead of time and aroma is nicer too.
• Garlic Browning - I heat ghee well before adding garlic so it browns nicely and smells good, you should not burn it because burnt garlic tastes bitter and spoils the dal.
• Getting Right Consistency - I simmer dal after mashing till it become creamy and smooth, if it becomes too thick then I add little hot water to loosen it up properly.
• Using Both Dals - Using both toor dal and masoor dal together gives better taste and texture than using only one dal by itself, each dal bring something different to recipe.

Serving and Storage

Serve this dal hot with plain rice and ghee or with roti and other mild dishes. It also go well with idli, dosa, pongal or upma and taste so good with any of these sides. Store leftovers in the fridge and  just reheat gently before serving.

FAQS

1. Can I use only one dal?

Yes you can use only toor dal or masoor dal if thats what you have at home. But using both together gives better flavour and texture.

2. Can I skip kasoori methi?

Yes you can skip it if you do not have it at home. Dal tastes good without it also but kasoori methi gives nice herbal flavour to tadka that makes it taste more authentic.

3. Can I use moong dal?

Yes moong dal works fine and gives slightly different taste because it has its own unique flavour. 

4. Can I make tadka ahead?

Yes you can make it few hours ahead if you busy. But it tastes best when made fresh and added hot to dal just before serving.

5. How do I make dal creamy?

Cook dal till soft and mash it well with the back of spoon. Then simmer on low flame for few more minutes after mashing so it become thick and creamy.

If you have any more questions about this Lasooni Dal Tadka Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Lasooni Dal Tadka Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Lasooni Dal Tadka | Garlic Dal appeared first on Sharmis Passions.

Toor Dal Sundal is a quick to make, tasty mild snack made by cooking toor dal and tempering it with spices, coconut, chillies. It is a healthy evening tea time snack and commonly made during festive times. It has a soft texture and mild flavour and makes it a nice option for a quick snack.

This recipe is very easy to make once the dal is cooked. It has a wholesome taste and feels filling without making it heavy. Toor dal sundal is perfect for anytime when you want a healthy snack. It is mild, with just enough flavour to be enjoyed.

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About Toor Dal Sundal

Toor dal sundal is a traditional South Indian recipe made with toor dal, coconut and simple tempering spices. Toor dal cooks fast, is soft and creamy once cooked. The tempering of mustard seeds, urad dal and dried red chillies gives nice aroma and little crunch.

This has balance of textures and flavours, also grated coconut adds mild sweetness, soft texture and also balances the warmth of the dal. This recipe comes out soft, creamy and lightly spiced, really comforting to eat anytime. You can also pack this for kids snacks box.

As navaratri has started, thought to post this easy toor dal sundal recipe. Sundal recipes are a must for Navartri. I havent't been to any kollu so to me kollu reminds of watching it in movies and of course sundal and batchanam they offer in kollu.

This recipe can be just customized according to your taste preference, you can add extra curry leaves for more flavour, or add in some roasted peanuts for crunch. Toor dal sundal is pretty versatile, you can have it warm, slightly cooled or at room temperature, still tastes good.

I usually make toor dal sundal as evening snack. My family likes to have it with tea in evening, and it come together so quick if you already have cooked dal.

Similar Recipes

• Toor Dal Dosa
• How to cook dal in Instant Pot
• Sambar Recipe | South Indian Sambar
• Sundal Podi Recipe (Sundal Powder)
• Baked Sweet Potato Fries Recipe

Toor Dal Sundal Video

Toor Dal Sundal Ingredients

• Toor dal - Use the dal as the main ingredient and cook it until soft but still holding its shape.
• Coconut - Added grated coconut at the end so it stays fresh in the sundal.
• Mustard seeds, Split urad dal  - I used mustard and urad dhal in the tempering for the sundal, this adds texture and flavour to the sundal.
• Red chillies - Use small red chillies for the mild chilli flavour in the sundal.
• Curry leaves - Add a few curry leaves to the tempering for flavour.
• Hing - A small pinch is enough for the tempering.
• Water - I used this for cooking the toor dal.

How to make Toor Dal Sundal Step by Step

1.Soak toor dal in water.Rinse well and drain water. Transfer this to pan. Add water to it.

2.Cook in low medium flame. When the dal is mash able but still the grains should hold its shape then its cooked perfectly.

3.Drain the dal and set aside. Heat oil in a pan - add the items listed under 'to temper' add cooked dal.

Serve hot!

Expert Tips

• Cooking  - I cook the toor dal until it is mashable, but make sure the grains still hold their shape.
• Do not overcook - I usually keep checking the dal while it cooks. Overcooking can make it too soft and may turn the sundal mushy.
• Drain well - I just drain the cooked dal before adding it to the tempering. Excess water can make the sundal too moist.
• Sauteing - I toss the cooked dal with the tempering and saute until the extra moisture has gone.
• Coconut at end - I add the coconut after sauteing the dal and toss it well so it mixes evenly without making the sundal wet.

Serving and Storage

Serve this warm as an evening snack and this does not specify refrigeration, storage time or reheating instructions, so it is best to follow the serving suggestion of having it hot or warm.

FAQS

1. Can I use more water to cook the toor dal?

The recipe uses water specifically for cooking the dal. Add enough to cook it properly, then drain the cooked dal before using it for the sundal.

2. Should the toor dal be completely mashed?

No dal should be soft enough to mash but the grains should still hold its shape.

3. Why should the cooked dal be drained?

Draining removes the excess cooking water before the dal goes into the tempering. This helps the sundal become less moist as it is sauteed.

4. Can I skip coconut?

Yes but the coconut adds freshness and nice flavour to the sundal. 

5. How do I know the sundal is ready?

You can cook the sundal to perfection and add tempering its done.

If you have any more questions about this Toor Dal Sundal Recipedo mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Toor Dal Sundal Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Toor Dal Sundal Recipe appeared first on Sharmis Passions.