By Devi Poojari
October 20, 2023
Image Credit: My Cooking Journey
This simple and nourishing stir fry preparation has whole green gram tossed with coconut and a handful of spices. Offered commonly during worship, the sundal is also ideal to enjoy as a light snack that you can serve to guests.
Image Credit: Tomato Blues
½ cup whole green moong ¼ cup grated coconut 1-inch piece ginger, grated 6-7 curry leaves 2 tablespoons chopped coriander 2 green chillies, chopped 1 dried red chilli, broken 1 pinch asafoetida 1 teaspoon mustard seeds 1 tablespoon coconut oil 1 teaspoon urad dal Salt, to taste
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Wash and soak the green moong for 3-4 hours before pressure cooking it for 2 whistles.
Image Credit: Archana's Kitchen
Allow it to cool while you heat the oil in a pan and allow the asafoetida to bloom.
Image Credit: Archana's Kitchen
Add in the mustard seeds, red chilli, urad dal, curry leaves and green chillies to let them splutter.
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Add the ginger and sauté for a few seconds before adding in the coconut and seasoning with salt.
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Toss in the cooked moong and mix well to combine.
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Garnish with chopped coriander and serve warm or at room temperature.
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