Prep Time: 02 Hour 15 minutes

Cook Time: 15 minutes

Servings: 2 Servings

Tangy, oil-free, gluten-free snack. Sundals have a special place in South Indian cuisine. They are usually served as an evening snack and are very popular as offerings to The Goddess during Navratri. They can be made with a variety of pulses and lentils.

Ingredients

• Split yellow moong: ½ cup (soaked for 2 hours)
• Coconut: ¼ cup (grated)
• Salt: to taste
• Turmeric: ¼ teaspoon
• Lime: 1 no
• Coriander leaves: 2 tablespoons (chopped finely)

For tempering

• Mustard: 1/2 teaspoon
• Green chilli: 2 nos. (Finely chopped)
• Curry leaves: 1 sprig
• Hing: a pinch

Method

• Wash and soak the dal for 2 hours.
• Drain the dal and cook in a covered vessel, with just enough water, turmeric and salt, until just cooked. It should be soft but not pasty. You can check by pressing a grain of the dal between your finger tips. Sprinkle water if you feel it is too dry.
• Heat a pan and add the tempering ingredients, other than the hing and sauté until the mustard seeds crackle.
• Add hing, the cooked dal and grated coconut to the tempering and mix together.
• Squeeze lime juice.
• Garnish with chopped coriander leaves.

Eating guide

• Food group: Lentils
• Lentils are rich in fibre and a good source of proteins as well.
• Can be eaten as a snack in the evening or used to roll into breads or eaten as a side dish with a meal.

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