Moong and Channa Sundal

  • Starter
  • Servings
  • 2Spicy
  • Cook Time
  • Cuisine : South Indian
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Ingredients

•    Moong (Soaked
    overnight & boiled)    :    ¼ cup
•    Black Channa
    (Soaked overnight
    and boiled)    :    1/4 cup
•    Oil    :    1 tbsp
•    Onion (finely
    chopped)    :    2 tbsp
•    Mustard seeds    :     ¼ tsp
•    Curry leaves    :    5-6
•    A pinch of turmeric
•    Green Chilly (finely
    chopped)    :    1
•    Fresh Coconut
    (grated)    :    2 tbsp
•    Coriander leaves
    (finely chopped)    :    1 tbsp
•    Salt

Cookwares

Step By Step Method

  • 1)Heat oil in a pan, add mustard seeds,
    curry leaves fry for ½ a minute.
    2)Add the onions and fry till translucent.
    Now repeat the same with all the 6 jars.
    3)Add the turmeric powder, green chilly
    & the boiled moong & channa. Mix well.
    4)Add the grated coconut, coriander leaves,
    season with salt. Keep aside.
     
    For Assembly
     
    •    Mint chutney        :    ½ tbsp
    •    Lemon juice        :    ½ tsp
    •    Salt
    •    Prepared moong and channa sundal
     
    Method
     
    1)Mix the set yogurt with mint chutney,
    lemon juice and salt.
    2)Layer with sundal.
    3) Do the same for all jars and serve.

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