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Sep 28, 2014

Split moong dal / Hesaru bele Sundal

Split moong/mung dal or Hesaru bele kosambari is a very common item in the kannadiga's kitchen. Its a raw salad that is tempered with green chillie with a touch of lime and of course garnished with coconut and coriander. This sundal, also has the same ingredients for tempering and garnishing except that the dal is boiled before its tempered. Here is the recipe.


Yellow split moong dal / Hesaru bele - Three fourths cup

Oil for tempering

Green chillies - 1 or 2 as per taste

Mustard seeds - half teaspoon

Salt as required

Turmeric powder -  a pinch

Asafoetida powder - a pinch

Coriander leaves - handful - roughly chopped

Fresh grated coconut - 1 to 2 tablespoon

Lemon juice - 1 teaspoon - optional

Water for soaking and boiling the dal


Wash moong dal and soak in water for 1 hour.

Heat 2 cups water and when its starts to boil, add the soaked dal.

In about a couple of minutes, you will notice the water raising with froth.

Turn off heat and drain water using colander and allow the water to be drained completely.

Heat oil in a kadai and temper the mustard seeds. Add green chillie and then the boiled dal.

Add turmeric powder and asafoetida powder and salt and give a quick stir.

Turn off heat and mix in chopped coriander leaves and fresh grated coconut.

Squeeze lime if needed.

Healthy sundal is ready to be served.


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