Green Lentil Sundal | Whole Masoor Dhal Sundal

Green Lentil Sundal | Whole Masoor Dhal Sundal | sundal recipe | Navaratri sundal step by step pictures and video recipe. You can also check out the Pasi paruppu sundal recipe.  If you like this recipe pls SUBSCRIBE to my channel and check out other Sundal varieties in TMF

Green lentil sundal | lentil sundal is a healthy snack prepared with green lentils. Coconut gives a nice flavor to this sundal. 

The highlight of gollu is the tasty sundal prepared during each day. My Amma says certain sundal is prepared on specific days but I randomly prepare Sundal based on the ingredients I see from my pantry. 

Day 2 of Navaratri.  I forgot to soak any lentils for Sundal and was thinking about what to do. First I thought of preparing frozen peas sundal or corn Sundal but I didn't have enough peas in stock. I started scanning for some options.  I had green lentils which I got for making green lentil rice. Other than the rice I usually make dal using it. Never tried sundal.

TMF needs some new trial either to feature or for bloopers recipe so decided to give it a chance. To my surprise, it turned out well. Ginger gave nice flavor along with coconut and asafoetida. If you are looking different sundal Green lentil sundal is a nice choice. It tastes great as a dry side dish as well with sambhar, rasam, etc. I have soaked the lentil and cooked it, instead, lentil can also be directly cooked but it takes a longer time to cook.

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Green Lentil Sundal | Whole Masoor Dhal Sundal

Green lentil sundal is a healthy evening snacks prepared with green lentil.

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Course: Sundal

Cuisine: Indian

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours 20 minutes

Servings: 3

Author: Vidya Srinivasan

Ingredients

• Green Lentil - 3/4 cup
• Salt - as needed
• To grind:
• Coconut - 3 tablespoon +1 teaspoon
• Cumin Seed - 1/8 teaspoon
• Green Chilli - 1 medium size ( Adjust according to your taste)
• Ginger - 1/8 teaspoon peeled and cut into pieces
• To temper:
• Coconut oil - 1/2 tablespoon
• Mustard seeds - 1/8 teaspoon
• Urad Dal - 1/2 teaspoon I used split one
• Channa dal - 1/2 teaspoon
• Curry leaves - few
• Red Chillies - 1 Adjust according to your spice level
• Asofetida/Hing - generous pinch

Instructions

• Soak green lentil in Luke warm water for 1-2 hours and strain it. In pan on medium heat boil water (around 2 cups + 1/2 cup) with little salt, once the water starts boiling add the green lentil, cook for 12-15 minutes or till the dal is soft when pressed with fingers (that ensures the dal is cooked), stirring occasionally to prevent dal from sticking to the bottom of the pan. Switch off, wash it with cold water and strain the water and drizzle a drop of oil and mix gently
• Grind the items listed under "to grind" into coarse powder
• Add coconut oil to pan and when oil is hot add the ingredients listed under "to temper" and let the mustard seed crackle. Add the cooked dal, little salt ( as we have already added salt while cooking dal) and mix well; cook for a minute. Add the grind mixture and cook for 2 minutes and switch off. Serve hot. Great evening snack is ready:-)

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Notes

1. Dal can be pressure cooked for one whistle if you prefer mushy sundal
2. Onion can be added for extra flavour

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Ingredients:

Green Lentil - 3/4 cup

Salt - as needed

To grind:

Coconut - 1/4 cup

Cumin Seed - 1/8 teaspoon

Green Chilli - 1, medium size ( Adjust according to your taste)

Ginger - 1/2 teaspoon (peeled and cut into pieces)

To temper:

Coconut oil - 1/2 tablespoon

Mustard seeds - 1/4 teaspoon

Urad Dal - 1 teaspoon (I used split one)

Channa dal - 1 teaspoon

Curry leaves - few

Red Chillies - 1 (Adjust according to your spice level)

Asafoetida/Hing - a generous pinch

How to make a green lentil sundal with step by step pictures:

• Soak green lentil in Luke warm water for 1 hour and strain it
• In a pan on medium heat boil water (around 2 cups + 1/2 cup) with a little salt, once the water starts boiling add the green lentil, cook for 12-15 minutes or till the dal is soft when pressed with fingers (that ensures the dal is cooked), stir occasionally to prevent dal from sticking to the bottom of the pan
• Turn off the stove, wash it with cold water and  strain the water and drizzle a drop of oil and mix gently

• Grind the items listed under "to grind"  into a coarse powder
• Add coconut oil to the pan and when oil is hot add the ingredients listed under  "to temper" and let the mustard seed crackle
• Furthermore add cooked dal, a little salt ( as we have already added salt while cooking dal), and mix well; cook for a minute
• Add the ground mixture and turn down the flame to low
• cook for 3 minutes and turn off the stove. Serve hot. Great evening snack is ready:-)