PASIPARRUPU SUNDAL RECIPE| NAVARATRI SUNDAL RECIPES

    Navaratri is nearing and is starting from next week , i wanted to post some sundal varieties in my space which will be helpful for all my readers. So i will be posting some navaratri recipes in the following weeks. It has been a long time since i made this pasiparrupu sundal and i remember my grandma making  this one not only  during navaratri evenings ,but also on regular days and we used to enjoy this healthy  evening snack.
Also check out my

• Javarisi sundal recipe
• Navadhanya sundal

INGREDIENTS:

YELLOW MOONG DAL| PASIPARUPPU	1/4 CUP
TURMERIC POWDER	A PINCH
SALT	AS NEEDED
GREEN CHILLI	1
LEMON JUICE	FEW DROPS
GINGER (GRATED)	1/4 TSP
COCONUT(SCRAPPED)	2-3 TBLSP
OIL	1/4 TSP
MUSTARD SEEDS	1/8 TSP
COCONUT OIL	1-2 DROPS(OPTIONAL)
CURRY LEAVES	FEW

METHOD:

• In a heavy bottomed pan add the moong dal and add 1 and 1/2 cup of water along with turmeric powder and salt.

• Let this cook in a medium flame for 10 to 12 minutes. Stir in between and be careful not to get it burnt.
• Do not over cook, the moong dal should be whole and at the same time should be soft too. It should not be mushy.

• Drain the water and keep the cooked moong dal separately.
• In a pan, add oil and temper with mustard seeds and add in the chopped green chillies and ginger.
• When it is done add the cooked pasiparuppu(moongdal) and saute for a minute.

• Add scrapped coconut and lemon juice. Mix well. Add few drops of coconut oil (if using) and mix well. Garnish with curry leaves. I didn’t add as i don’t have curry leaves.

NOTE:

• Instead of adding green chilli you can add red chillies too.
• I feel addition of asafoetida(perungayam) will suppress the flavour of the ginger , green chilli and lemon juice flavour. 
• If you wish you can add it to the pasi paruppu sundal.