This particular flavor of the sundal stir fries series is simultaneously the easiest and the trickiest one to make. Easy because it requires no boiling of the dal, and tricky because even the slightest over cooking results in a mushy consistency.
dehusked split mung has a crunchy texture when soaked for about an hour and I love adding this to salads especially those that are heavy on the soft produce. and the added advantage that it cooks down quickly enough to lose its green vegetal flavor makes this particular sundal the quickest in the list of nine. Since I opted not to add any shredded coconut, I tempered the mustard seed in EVCO (extra virgin coconut oil) for the added flavor.
Mung Dal Sundal:
1 cup dehusked splut mung dal, soaked for about an hour
2 tablespoons coconut oil
1 teaspoon mustard
1 - 2 dried arbol chile, broken into pieces
1/4 teaspoon turmeric powder
1 pinch asafetida
1 sprig curry leaves
salt to taste
wedges of lime for drizzling over
Heat the oil in a skillet and add the mustard seeds once the oil heats up to a shimmer, once the mustard seeds begin to pop, lower the heat slightly and add the arbol chile, curry leaves and the asafetida. Stir well until the mixture starts emitting an aroma and then toss in the soaked mung dal along with the turmeric and salt. Lower the heat, cover and allow to cook until the mung dal just turns soft, but still retains its shape and not mushy. Transfer to a serving dish and drizzle with lime before serving.
Day 3 - I've already posted this recipe 2 years ago, but will re-post. Old pictures though, the light was completely gone today before I could click any pictures
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