Yellow Moong Dal Sundal

Not too long ago, the mention of sundal outside of south India would be met with quizzical stares. Times are changing – this simple boiled legume dish is gaining traction far and wide for its health benefits, compatibility with special diets (vegan, Jain), and ease of making.

Sundal can be made with various types of legumes – chickpeas or peanuts for example. This recipe uses a very light and easily digested legume: yellow moong dal.

Yellow moong dal sundal broadly follows the same template as of green gram sundal, except that it uses fewer ingredients and need not be cooked that long.

Sundal Secret: Al Dente Legumes

An important consideration in making sundal well is the texture of the cooked legume. The legume needs to be al dente: boiled enough to shed its rawness, not so much that it falls apart. The legume grains should retain shape without clinginess or mush.

Since yellow moong softens and disintegrates quickly, its cooking needs to be timed well. After experimenting with a few methods, I have settled for a combination of soak+simmer+stand which I will describe below.

You Need:

• Yellow moong dal – 1 cup [buy here]
• Coconut – 1/2 cup of chunks (~2 tablespoons grated)
• Green chilies – 1 (more if you like it spicier)
• Salt – to taste
• Turmeric powder – a pinch [buy here]
• Dry red chili – 1 or 2 [buy here]
• Mustard seeds – 1/2 teaspoon [buy here]
• Oil – 1/2 tablespoon

Equipment: wet grinder

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How To Make Yellow Moong Dal Sundal:

1. Boil yellow moong dal

Wash yellow moong dal in several changes of water till the water runs clear. Soak the dal in two cups of water for 5-6 hours or overnight.

Drain and rinse the dal.

In a pan, place the soaked moong dal with two cups of water, a pinch of turmeric and bring to a boil. Set heat to a simmer and cook for 4-5 minutes.

Add salt to taste before switching off the heat. Cover the pan with a lid and let it stand for another 8-10 minutes, or for as long as it takes for the dal to become soft enough for your liking.

Underboiling and letting it stand in hot water gives you more control over the done-ness of the dal.

Drain the water and set aside the boiled moong dal grains as you prepare the other sundal ingredients.

2. Grate or grind the coconut

Grate the coconut or grind coarsely in a wet grinder.

You could add the green chilies at the time of grinding, or chop it finely to add to the sundal.

3. Do the tadka

In a pan, heat half a tablespoon of oil. When the oil is hot, add to it 1/2 teaspoon of mustard seeds and 1-2 broken dry red chilies.

Add to the tadka the boiled and drained moong dal.

Mix around for a minute.

Add grated coconut and green chilies.

Toss or stir gently to mix. Adjust salt. Switch off the heat.

Yellow moong dal sundal is ready.

Serve the sundal warm or at room temperature, either on its own or as a side dish for a bigger meal.

Notes:

Do you too notice that “sundal” parses to SUN+DAL, as if underscoring the fact that yellow moong is, indeed, a sunny-colored dal? One of those coincidences where words seem etymologically connected but really aren’t!

Also try other dry legume recipes: chana dal kosambari, yellow moong with butter and lime, rajma chaat.