Sundal can be considered a salad and I made this sundal for the blogging marathon – guilt free snacks theme last month, but did not post it since I had 7 items already. This is one of the sundals I learnt by watching my MIL make it. It is easy to make and very healthy. You can make this for Navaratri also in which case you can omit the onions if needed.
I kept postponing posting this since I was not happy with the pictures. I seem to forget the basic things sometimes and end up with shadows on one side and so on. A month has gone by and I did not make it again and I am busy making sinful delights
. So I finally decided to post this today.
You want the dal to retain its shape and not become mushy. So cooking in a pot is better than the pressure cooker. Onions are optional and ginger adds a nice flavor to the sundal. Off to the recipe.
1 cup moong dal soaked for an hour
1 tsp oil
1/4 tsp mustard seeds
1 small onion chopped
2 green chillies
1/2 tsp ginger paste or grated ginger
Soak the moong dal for an hour. (Soaking reduces the cooking time a lot.)
Take in a vessel and add water to cover it. Add salt.
Bring to a boil and simmer until the dal is cooked but not mushy.
Dal is cooked. If there is water left, drain and keep aside.
Heat oil and splutter mustard seeds. Add onions and green chillies.
Saute until onions are done.
Add grated ginger and mix. Turn off the stove after a minute.
Add the onion mix to the cooked dal.
Tasty and healthy moong dal sundal ready.