Sago & Moong Dal Recipe – Authentic South Indian Savory Snack

Last Updated on 4 months by Neha Deshmukh

Sago & Moong Dal Recipe – Authentic South Indian Savory Snack

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful South Indian snack made with sago (javarisi) and moong dal. This dish was a staple in my grandmother’s kitchen, and I remember helping her with the soaking and stirring as a little girl. It’s surprisingly easy to make, and the combination of textures and tastes is just divine. Let’s get cooking!

Why You’ll Love This Recipe

This sago and moong dal recipe is more than just a snack; it’s a little piece of South Indian culinary tradition. It’s wonderfully savory, slightly nutty, and has a lovely, soft texture. Plus, it’s a great way to enjoy the goodness of sago and moong dal in a delicious and satisfying way. You’ll love how quickly it comes together, and how much everyone enjoys it!

Ingredients

Here’s what you’ll need to make this delightful snack:

• 0.5 cup Javarisi (sago)
• 3 tbsp yellow moong dal
• 1 green chili
• Small piece of ginger
• Few curry leaves
• 0.25 tsp mustard seeds
• 2 tbsp coconut (grated)
• As needed salt
• 0.25 tsp turmeric powder
• 1 tbsp crushed peanuts

Ingredient Notes

Let’s talk about the stars of the show! Getting these right will make all the difference.

Javarisi (Sago) – Types and Soaking Tips

Javarisi, or sago, comes in small and large pearl varieties. I prefer the small pearls for this recipe as they cook more evenly. It needs a good soak – at least 4 hours, or even overnight. This ensures it becomes soft and translucent when cooked. Don’t skip this step!

Yellow Moong Dal – Benefits and Regional Variations

Yellow moong dal is a powerhouse of protein and is easily digestible. It’s a common ingredient in South Indian cuisine. While this recipe calls for yellow moong dal, you can experiment with split green moong dal too, though the cooking time might vary slightly.

Ginger, Green Chili & Curry Leaves – The Flavor Base

This trio is essential for that authentic South Indian flavor. Fresh ginger and curry leaves are best, of course! Adjust the green chili according to your spice preference. I usually use one, but my husband likes a little extra kick, so I sometimes add another.

Mustard Seeds – The South Indian Tadka

Mustard seeds are the foundation of many South Indian dishes. The “tadka” (tempering) with mustard seeds releases a wonderful aroma and adds a lovely nutty flavor. Make sure your oil is hot before adding them – they should splutter!

Coconut – Fresh vs. Dried

Freshly grated coconut is always best, but unsweetened desiccated coconut works well in a pinch. If using desiccated coconut, you might want to add a tiny splash of water to rehydrate it slightly.

Crushed Peanuts – Adding Texture and Flavor

Crushed peanuts add a delightful crunch and nutty flavor. You can buy pre-crushed peanuts, or simply pulse them briefly in a food processor. Don’t over-process them into a powder!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the sago (javarisi) three times, draining the water each time. Then, sprinkle a little water over it and soak for at least 4 hours, or preferably overnight.
2. While the sago is soaking, soak the yellow moong dal in water for about an hour.
3. Drain the moong dal and cook it with 1 cup of water, turmeric powder, and 1 tsp of oil until it’s soft but not mushy. Drain any excess water and set aside.
4. Now, grind the ginger, green chili, and curry leaves into a coarse paste. A little water can help with this.
5. Heat a tablespoon of oil in a pan. Once hot, add the mustard seeds. When they start to splutter, add the ginger-chili-curry leaf paste and sauté for a minute until fragrant.
6. Add the soaked sago to the pan and cook, stirring occasionally, until the sago grains separate and become translucent.
7. Mix in the cooked moong dal, grated coconut, and crushed peanuts. Stir well to combine all the flavors.
8. Add salt to taste. And that’s it! You can optionally squeeze a little lemon juice over it before serving for a touch of tanginess.

Expert Tips

• Don’t overcrowd the pan when cooking the sago. Cook in batches if necessary.
• Keep stirring while cooking the sago to prevent it from sticking to the bottom of the pan.
• Adjust the amount of green chili to your spice preference.

Variations

• My friend Priya adds a handful of chopped vegetables like carrots and peas for extra nutrition.
• For a richer flavor, my mom always used ghee instead of oil for the tadka.
• I sometimes add a pinch of asafoetida (hing) to the tadka for a unique aroma.

Vegan Adaptation

This recipe is naturally vegetarian! To make it vegan, simply ensure the oil you use is plant-based.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free.

Spice Level Adjustment

Easily adjustable! Reduce or omit the green chili for a milder flavor, or add more for a spicier kick.

Festival Adaptations (Specific South Indian Festivals)

This snack is often made during festivals like Ganesh Chaturthi and Navaratri in South India. It’s considered an auspicious offering.

Serving Suggestions

This sago and moong dal snack is delicious on its own, or you can serve it with a cup of hot filter coffee or tea. It’s perfect for a quick breakfast, evening snack, or even as a light meal.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

What is Javarisi and where can I find it?

Javarisi is sago, also known as tapioca pearls. You can find it in Indian grocery stores, Asian supermarkets, or online.

Can I use red moong dal instead of yellow moong dal?

You can, but the color and flavor will be slightly different. Yellow moong dal is preferred for its mild flavor and quick cooking time.

How do I know when the sago is perfectly cooked?

The sago is perfectly cooked when it becomes translucent and the grains separate easily. It should be soft but still have a slight chewiness.

Can this dish be made ahead of time?

Yes, you can make it ahead of time. However, the sago might absorb some of the moisture and become slightly drier. You can add a splash of water when reheating.

What is the best way to crush peanuts for this recipe?

You can use a food processor, mortar and pestle, or even place the peanuts in a ziplock bag and crush them with a rolling pin.

Is it possible to make this recipe without coconut?

Yes, you can definitely make it without coconut. It will still be delicious, but you’ll miss out on the subtle sweetness and flavor that coconut adds.