Ingredients:
Whole green moong dal 1 ½ cup
gur: ½ cup (as per taste
fresh coconut grated ½ cup
cardamom pdr: ½ tsp
ghee: 1 tbsp
salt: a pinch
Method:
Soak the whole green moong dal for about 30 minutes.
Pressure cook it till 1 whistle comes. The dal should hold its shape and should not be mushy.
Spread the cooked dal on a plate and let it cool.
Grate gur /jaggery and sprinkle on the cooled dal. Sprinkle grated coconut, cardamom powder, and salt. Gently mix well. Take care not to turn the dal into a mushy mass. Top it up with a tablespoon of warm ghee.
The sundal is not overly sweet. It should have just a bit of sweetness and a bit of savouriness. But the choice is purely individualistic.
One can serve this warm or at room temperature.
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