Below recipe by Sandhya Ramakrishnan,

Ingredients:

• 1 cup Pachai Payaru/Whole moong dal

• ⅓ cup Coconut grated

• 2 teaspoon Oil

• 1 teaspoon Mustard seeds

• 3 Red chilies

• ¼ teaspoon Asafetida

• few Curry leaves

• Salt to taste

• 1 tablespoon Lemon/lime juice optional

Instructions:

• Dry roast the moong in a pan, until slightly brown and aromatic.

• Soak the roasted moong in enough water for about 2 hrs.

• Drain the water and add fresh water to the beans. Add salt and cook it in instant pot for 4 minutes on high pressure. Release the pressure in 10 minutes. Drain the lentil and keep it aside.

• If cooking on stove top, add fresh water in a pot and let the lentil cook until it crumbles easily between fingers. Add salt during the last 5 minutes of cooking time.

• In the same pan, add oil and fry the seasonings (mustard seeds, asafetida, curry leaves and red chilies).

• Now add the drained the moong and stir well. Add the coconut gratings and mix well.

• Take the sundal off the flame and add the lemon/lime juice if using. Mix well and serve.