Already six days have passed since Navarathri started. Hope all of you are enjoying the festivities. I had been wanting to post a few recipes for Navarathri, but nothing seemed to work out. Finally I prepared this sundal today.
The pasi paruppu sundal is one of the easiest ones. It does not require any overnight soaking or pressure cooking. It gets ready in a jiffy. The only thing we need to take care about is that the dal should not get overcooked neither should it remain undercooked. It should be cooked just right.
What you'll need
- Pasi Paruppu – ¼ cup
- Turmeric Powder – a pinch
- Scraped Coconut – 2 tbsp
- Ginger – a small piece
- Green Chilly – 1
- Salt to taste
- Coconut oil – 2 tsp
- Mustard Seeds – ½ tsp
- Dried Red Chilly – 1
- Asafoetida – a generous pinch
- Curry Leaves – few
- Dry roast the dal for couple of minutes or until a nice aroma comes. Need not change color.
- Add water and soak for about 10 minutes.
- Drain the water and add about 2 cups of water and bring to boil.
- Add turmeric powder and salt.
- Once it starts boiling, reduce heat to medium low and keep stirring once in a while. Always be near and keep an eye on it as it has a tendency to boil over.
- Cook until soft but not mushy. Strain the water and set aside.
- In the meanwhile, pulse the coconut, ginger and green chilly. They need to get crushed. Do not add water.
- Heat a kadai with oil, temper with mustard seeds, red chilly.
- Add the curry leaves and asafoetida.
- Next add the cooked dal and give a quick stir.
- Finally add the coconut and stir again.
- Remove from heat.
Healthy and delicious sundal is ready.