Pasi Paruppu Sundal is one of those recipes that makes me smile every time I make it. There’s something magical about watching plain moong dal transform into this aromatic, spiced delight. This traditional South Indian snack holds a special place in festival celebrations, but honestly, it’s too good to save just for special occasions. The gentle crackle of mustard seeds and the fresh aroma of curry leaves fill your kitchen with warmth. Whether you’re new to Indian cooking or looking for a healthy snack option, this recipe will become your go-to comfort food.
About the Recipe
You should try this recipe because it’s incredibly forgiving for beginners yet delivers restaurant-quality flavors. Moong dal is naturally creamy and mild, making it perfect for absorbing all those wonderful spices. The combination of crunchy coconut, aromatic curry leaves, and the gentle heat from green chilies creates layers of flavor that’ll surprise you. Plus, it’s naturally gluten-free and packed with plant-based protein. I love how this recipe teaches you the basics of South Indian tempering techniques. Once you master this simple method, you’ll find yourself using it in many other dishes.
Why You’ll Love This Recipe
First, it’s ridiculously easy once you get the hang of it. The hardest part is remembering to soak the dal ahead of time. The textures are what really make this special – you get tender dal with a slight bite, crunchy coconut pieces, and those amazing crispy curry leaves. The flavors are clean and fresh, not heavy or overwhelming. It’s also incredibly versatile. Serve it warm as a snack, pack it for lunch, or offer it as a side dish with rice. Kids love the mild spices and fun texture. And let’s be honest, anything that makes you feel good about eating something healthy while it tastes this good is a winner in my book.
Pasi Paruppu Sundal (Moong Dal Sundal)
Cooking Tips
Don’t skip the dry roasting step – it adds a lovely nutty flavor to the dal. Watch the dal carefully while cooking; you want it tender but not mushy. If it starts breaking apart, you’ve gone too far. Fresh curry leaves make a huge difference here, so try to find them if possible. Keep the heat medium throughout the tempering process to avoid burning the spices. Taste and adjust salt at the end since the dal absorbs flavors as it sits.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 2.5 hours total (including soaking time), with only 30 minutes of active cooking. Serve it warm in small bowls or cups for the best experience. It stays fresh in the refrigerator for 2-3 days, though it’s without a doubt best enjoyed the same day. You can reheat it gently in a pan with a splash of water if needed.
Similar Recipes
- Chana Sundal (Chickpea Sundal)
- Rajma Sundal (Kidney Bean Sundal)
- Kala Chana Sundal (Black Chickpea Sundal)
- Peanut Sundal
- Mixed Dal Sundal
Nutrient Benefits
Moong dal is a nutritional powerhouse packed with protein, fiber, and folate. It’s easy to digest and helps stabilize blood sugar levels. The coconut adds healthy fats and natural sweetness, while ginger aids digestion. Curry leaves provide antioxidants and have anti-inflammatory properties. This combination makes for a satisfying snack that actually nourishes your body. It’s naturally low in calories but high in nutrients, making it perfect for anyone looking to eat healthier without sacrificing flavor.
Pasi Paruppu Sundal (Moong Dal Sundal)
Ingredients
- 2 cup Moong Dal (Pasi Paruppu)
- 4 Green Chillies
- 1/4 cup Coconut grated
- Oil as required
- Salt as per taste
- 2 tsp Ginger grated
- 1/2 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1/2 tsp Asafoetida Powder
- handful Curry Leaves
Instructions
- Dry roast the dal for a minute or two without browning it.
- Soak it in water for 2 hours.
- Cook the dal in a pan over medium flame until it becomes soft and tender. Do not over cook (or pressure cook) as it will become mushy.
- Heat oil in a pan over medium flame.
- Add the mustard seeds, urad dal, green chillies, curry leaves, ginger and asafoetida.
- Fry for 30 seconds.
- Add the cooked dal and salt.
- Mix well.
- Add the grated coconut and stir gently to mix.
- Serve in small cups.
Recipe Video
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Frequently Asked Questions
Can I use split moong dal instead of whole moong dal?
Yes, you can use split moong dal, but reduce the soaking time to 30 minutes and cooking time by half. The texture will be softer and creamier. Whole moong dal gives a better bite and holds its shape better, which is traditional for sundal.
What if I don’t have fresh curry leaves?
Dried curry leaves work but use half the amount since they’re more concentrated. You can also skip them entirely, though you’ll miss that distinctive South Indian flavor. Some Indian grocery stores sell frozen curry leaves which work great too.
How do I know when the dal is cooked perfectly?
The dal should be tender when you bite it but still hold its shape. It shouldn’t be mushy or falling apart. Test a few pieces after 15-20 minutes of cooking. If they’re still hard, cook for a few more minutes and test again.
Can I make this recipe vegan?
This recipe is already naturally vegan. All the ingredients – moong dal, coconut, spices, and oil – are plant-based. It’s perfect for anyone following a vegan diet or looking to add more plant-based proteins to their meals.
