Sundals are lentil or legume-based salads that are often made in South India. This Moong dal Sundal is great to make for an afternoon snack or as a side dish. The spices add plenty of flavor and the lentils will leave you full and satisfied.

Moong Dal Sundal: Mung Bean Salad [Vegan, Grain-Free]






Cooking Time




For the Moong Dal:

  • 1/2 cup moong dal (mung beans), soaked for 4~6 hours
  • 1 teaspoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 1/4 teaspoon asafoetida
  • 1/2 green chilis, slit
  • 6-8 curry leaves
  • 3 tablespoons grated coconut
  • Salt

For the Masala:

  • 1 teaspoon oil
  • 1 tablespoon chana dal
  • 1 teaspoon urad dal
  • 2 dry red chilis
  • 1/2 teaspoon peppercorns
  • 2 teaspoon grated coconut


  1. Pressure cook moong dal along with some salt until tender, about 3-4 whistles or cook them in boiling water for 15~18 minutes.
  2. While the dal is cooking, make the masala powder. Heat 1 teaspoon oil in a pan and the ingredients for masala and cook till golden. Let the mixture cool for a little bit, then grind it to a powder.
  3. Once the beans are done, drain any remaining water and keep ready.
  4. Heat 2 teaspoons oil in a pan and add mustard seeds and urad dal. Once the seeds start to splutter, add green chilis and curry leaves. Cook for a minute before adding the cooked mung beans. Stir in grated coconut. Serve warm or at room temperature.

Nutritional Information

Per Serving: Calories: 116 | Carbs: 17 g | Fat: 5 g | Protein: 3 g | Sodium: 6 mg | Sugar: 1 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.