Moongdal Sundal

Yields: 5 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 30 Mins Total Time: 50 Mins
Navratri is all about the season of sundals. In most of the households, the evening snacks during Navratri days are sundal. Ranging from green gram, channa, Kala channa we use a variety of beans for this. Meanwhile, lentils like channa dal and moong dal are also made. Channa dal sundal is usually made on Saraswathi pooja day in our house. There are some days when I forget to soak the bean or if it is not soaked enough. At those times, this moong dal sundal comes as a savior. It requires a very less soaking time and can be made in a jiffy. do try this time-saving sundal variety and serve as an evening neivedhyam.


0/8 Ingredients
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    Main Ingredients
  • Tempering Ingredients


0/6 Instructions
  • Wash and soak moong dal for 15 – 20 mins. Meanwhile fine chop the green chili and ginger pieces.
  • After it is par soaked, drain water off the moong dal and allow it to boil in a wide mouth vessel along with a pinch of salt.
  • Cook this in a medium flame. It takes about 15 – 20 mins for this to be done. Keep an eye and check often for this to be done.
  • Once it is cooked enough, pass it through a strainer and filter off the water. Run this through tap water to avoid them cooking further. Set this aside.
  • Heat a pan and drizzle a tsp of oil. When they shimmer, add mustard seeds. Wait till they pop up, add green chili and grated ginger.
  • Simmer the stove and add the cooked moong dal. Toss a while and check for the salt. Lavishly spread the grated coconut and chopped fresh coriander leaves. Switch off the stove and serve them fresh.


  • Cooking moong dal is a bit tricky. You need to always keep an eye to avoid them turning mushy.
  •  You can also add a pinch of turmeric powder to the boiling dal for that bright yellow color. I wanted the natural color of moong dal, so I avoided it.
  • Green chili and ginger can also be replaced with red chili and asafoetida for a different flavor.

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