Payatham paruppu or pasi paruppu /Moong dal sundal is easy to make and full of health.You only have to take care that it dosen’t turn mushy and if you get the texture right raise your collars.Yes.The das should be seperate but at the same time they should be cooked.So don’t pressure cook it just cook in a open vessel and check at regural intervals.In no time yur dal will be perfectly done.All you need is patience and perfection will follw suit.Now to the recipe.
iNGREDIENTS
| Payatham/pasi/paruppu/Moong dal | 1/2cup |
| Mustard | 1tsp |
| Ginger | 1/4tsp |
| Oil | 2tsp |
| Coconut grated | 4tsp |
| Salt | to taste |
| Asafoetida | 2 pinches |
| Curry leaves | 1 sprig |
| Red chilly | 2 |
HOW TO MAKE
Soak moong dal for an hour.This speedies up the process.Or you can directly cook in an open vessel.Let it boil and check at regular intervals.
Once cooked properly sieve to remove water.Moong dal should be cooked as shown.
In a pan add oil and put mustard seeds,red chilies asafoetida and curry leaves.Once they have crackled add cooked moong dal.
Add salt and grated coconut.Mix well.
Yummy healthy Payatham paruppu/Pasi paruppu/Moong dal sundal is ready for Neivedhyam.
Notes
- You can add a pinch of turmeric while cooking moong dal as that will impart a bright yelow colour.
- You can squeeze half a lime for a change.
- Adding green chillies in place of red ones another option.
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