Sabudana Sundal Recipe – Ingredients
Recipe Category: Snack | Recipe Cuisine: South Indian
Sago / Sabudana – 1 cup
Split Yellow Moong Dal – 1/4 cup
Coconut – 3 tbsp
Salt – to taste
Oil – 2 tsp
Mustard seeds – 3/4 tsp
Curry leaves – a small sprig
Green Chilli – 1 slitted
Hing – a tiny pinch
- Dry roast moong dal till nice aroma comes and is slightly golden, don’t let the color change to brown.Now add water till immersing level along with salt and cook it.The grains should be separate… but when you press each dal, it should be soft that is the correct way to cook moong dal for sundal.This may take just 3-5mins.
- Switch off,strain water and set aside.Rinse sago well with water and soak sago overnight or for atleast 4 hrs with enough water just to immerse it well…Dont add more water as it will become mushy.After the mentioned time if you see the sago must have absorbed the water well and if you press it with your fingers it will be soft, Set aside. Now heat a pan with oil – add the items listed under ‘to temper’.
- Now add sago and keep sauteing in low flame till the pearls turn slightly transparent.Then add cooked moong dal.
- As you can see it will turn fully transparent.Do not overcook.Mix well, add salt to taste.Finally add grated coconut and switch off.
Serve hot / warm as a evening snack!
- Soaking sago overnight is recommended but be very careful while adding water.
- I used sago which is used for upma, you can try with nylon sago too.In that case you need to cook it in water and then add it.
- Moong Dal should be cooked perfectly with grains seperated.It should be soft at the same time retain its shape thats the correct way of cooking moong dal for sundal varieties.So take care while cooking as it cooks faster and easily gets overcooked so be near and keep stirring and have an eye while cooking moong dal.
- Dry roasting moong dal gives a nice flavour to the sundal so don’t skip it.
- If you overcook sago then it will turn rubbery and chewy.