Moong Dal Sundal / Payatham Paruppu Sundal / Navarathri Sundal

Payatham Paruppu sundal is one of my favourites which i mom make generally on the first day of Navarathri.

Easy to make and little care should be taken in order to get the right consistency. If you add more water while cooking this dal, it becomes soggy and you will end up eating a moong dal pasty sundal. Right amount of water and cook time determines the taste and consistency. No need to soak this Moong dal overnight and all. 

Ingredients
Moong Dhal / Payatham Paruppu / Pesara Pappu - 1 Cup
Hing / Asafoetida - 1 Dash
Oil - 3 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 1 stick
Green Chillies - 1 Big
Dry Red Chili - 1
Grated Ginger - 1/2 tsp
Salt - To Taste
Crushed Coriander Leaves - To Garnish ( Optional )
Fresh Coconut Flakes - 1 tbsp

Method

• Pressure cook the Moong Dhal up to 1 whistle. Just add water just for the dal to get immersed. Don't add more water during this process. After the cooker gets cooled down, drain the excess water from the dal and keep the cooked and drained dal ready. 
• In a cooking pan, add oil first. When its heated up, add hing, mustard seeds, dry red chili, green chili, curry leaves, grated ginger in order. Finally add the cooked dal and required amount of salt into the pan. Gently turn few times so that the salt gets mixed up well.
• Cover the lid and allow them to cook for just 2 minutes on a medium flame. Switch off the flame.
• Sprinkle fresh coconut flake, coriander leaves ( if you like ) on top of the sundal. 
• Navarathri neivedhyam is ready.

Suggestions 

• Cook the dal to the right consistency. 
• If you wish to increase the sundal quantity suddenly, add some grated carrots into the sundal and serve. 
• If you have some leftover sundal, you can make any kootu out of it during the next meal.