Green gram சுண்டல் (Sundal)

What to buy

Check your pantry first

Ingredients

• 1 cup whole green moong
• water for soaking
• 3 cups fresh cooking water
• 2 tsp oil
• 1/2 tsp mustard seeds
• 1 dried red chilli, broken
• 6 curry leaves
• a small pinch of asafoetida
• 1/4 cup grated coconut
• salt to taste

Method

1. Rinse and soak the whole moong for 4 hours. Drain.
2. Simmer in fresh water for about 15 to 20 minutes, until soft with the green skins mostly intact. Drain gently.
3. Warm the oil in a pan. Let the mustard crackle, then add chilli, curry leaves and asafoetida. Add the drained cooked pulses and salt. Toss over gentle heat for 2 minutes, fold in coconut and switch off.