Sunday, August 9, 2015

Posted by Mala at 2:00:00 AM 4 comments
Split mung there any need to throw light upon its health benefits? In Ayurveda, it is called the Detox Nectar , because,  it cleanses liver, gall bladder and vascular system, when taken in a soup form . Mung beans are high in protein and dietary fiber, and they are considered useful in protecting us against several chronic, age related diseases, cancer and diabetes.

This Sundal is quite a tricky one. You have to be very very watchful, otherwise, in a split second, split mung bean  becomes gooey and mushy.Then it cannot be repaired. You cannot cook it in little water and conserve its nutrients without draining it out. It has to be drained, but do not worry, this  water can be used in rasams as dhal water,  in soups and to dilute koottus.. Can be refrigerated,   after cooling,  for a couple of days.

This mung beans  is supposed to be all Goddess' (be it Durga, Lakshmi or Saraswathi) favourite food, and is made during Navarathri, either as a sundal or as a payasam.


                                       Split mung bean - 1 cup, soaked in cold water for 1/2 hour
                                       Turmeric powder - 1/4 tsp
                                        Salt to taste

                                                                   For Seasoning

                                                              Cooking oil - 2tsps
                                                              Hing powder - 1/4 tsp
                                                              Mustard seeds - 1 tsp
                                                              Curry leaves
                                                              Slit green chillies - 2
                                                              Grated coconut - 4 tsps

                                       Recipe Cuisine: South Indian; Category: Sundal varieties
                                       Prep time: soaking - 30mts; Cooking time :15mts

                                                                     Serves 4

                                        Allow the mung beans to cook after soaking.

It has to be cooked to this level. 3/4 cooked. And this level is reached within 7-8 minutes. 

Switch off immediately, after adding salt.

After dropping it in a strainer, run cold water over it. This prevents the mung beans from becoming soggy.

                               Put it back into pan again, and leave it aside for sometime, till it cools down. If you start seasoning while it is hot, it will become mushy. You have to be really really scared of this Sundal at  each and every step.

Keep the seasoning ingredients ready.

In a separate pan, add cooking oil, add the seasonings....and 

                                drop over the cooled , cooked mung beans. Gently stir, making sure it has cooled                                                                                down completely.

The tasty, nutritious Sundal is ready for Neivedhyam!

* At times, I add a spoon  of lemon juice to this. That also tastes great.



  1. Such a difficult Sundal. You have illustrated it so nicely. Thank you mam

  2. One of my favorite sundals. Just cant wait to make it tomorrow morning ! ( Jean )

  3. I really like this sundal because it is so light. Now you have also described the health benefits along with super pics. I will make it for neivedyam tomorrow. Kalpana Anand


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