Pacha Payaru Sundal Recipe (Green Gram Sundal)

Pacha Payaru Sundal is a healthy and tasty snack made by cooking green gram with tempered spices and coconut. Pachai Payaru Sundal is a very easy to make sundal that can be made in just few minutes and commonly made as tea time snack. It can be served for festivals and is one of the staple in Navaratri Sundal Recipes.

I usually make this sundal for evening snacks. Amma makes the sweet version too by adding jaggery which I love the most. Its been raining sundal at home these days not because of navaratri but for posting it here. We don't have the practice of keeping golu at home, I have seen gollu at my friends place.

About Pachai Payaru Sundal

Pachai Payaru is also called as green gram in english which is one of the most commonly available dal in every household. Pachai Payaru Sundal is prepared using green gram with a mild tempering of spices and garnished with grated coconut.

This is known by different names green moong dal, pacha payaru, green gram dal etc. Dal varieties and sundal varieties are most commonly made using this. This sundal makes a nutritious addition to a traditional South Indian festive spread.

This sundal is very rich in protein and serves as a great evening snack. This is one of my most favourite sundal varieties, in fact I love anything made with green gram. Green gram can be cooked quickly in open pan method itself, it takes just 10 minutes to get soft.

Sundal varieties are not only prepared for festivals , you can make it for mid morning or evening snack. Sundal is one of the wholesome protein rich healthy snack that you can serve for your family. So make sure to include it in your meal at least twice a week.

Similar Recipes

• Navaratri Sundal Recipes
• Sundal podi
• Pattani sundal
• Chana sundal
• Moong dal sundal

Green Moong Sundal Video

Pacha Payaru Sundal Ingredients

• Green gram - Whole green gram is best for sundal varieties. Soak and then cook it.
• Oil - I have used regular cooking oil. You can use groundnut oil or even coconut oil.
• Mustard seeds - Mustard seeds is added while tempering, let it crackle completely before adding other spices.
• Urad dal - I always use split urad dal for tempering. Urad dal adds crunch to the sundal.
• Red chillies - Red chillies adds spice. You can replace it with green chillies too.
• Curry leaves - Curry leaves is added for flavour and taste.
• Coconut - Coconut adds flavour, taste and crunch to the sundal.
• Hing - Hing adds flavour and aids in digestion.
• Salt - to taste and balance the flavours.

How to make Pachai Payaru Sundal Step by Step

1.To a bowl add ½ cup green gram dal rinse it well then add water till immersing level and soak for 8 hours or overnight.

2.I usually soak it overnight. Next day drain water, rinse and set aside.

3.To a pan add green gram dal along with water. Water should be little above green gram dal.

4.Add salt to taste.

5.Cook until it turns soft. It takes 10-12 minutes to get cooked.

6.Check by pressing, it should be soft but not mushy.

7.Drain water and set aside.

8.To a pan add 2 teaspoon oil. Add ½ teaspoon mustard seeds let it splutter. Then add ½ teaspoon urad dal, 2 red chillies, a small sprig curry leaves and ⅛ teaspoon hing. Give a quick saute.

9.Now add cooked green gram, add little salt if needed. Give a quick saute.

10.Add 4 tablespoon grated coconut.

11.Give a quick mix and switch off.

Pacha payaru sundal is ready!

Expert Tips

• Soaking - Soaking green gram dal for minimum 6 hours is must. For faster soaking you can soak in hot water but without soaking it takes long time to cook also it won't be softly cooked.
• Adding salt - I usually add salt while cooking green gram and also add it while sauteing with spices.
• Cooking - If using cooker, pressure cook for 1 whistle in medium flame. I usually cook in open pot so that is does not mush up. You can use open pot to cook ot even steam cook it.
• Spices - You can add cumin seeds too, replace red chillies with green chillies too.
• Coconut - Add more coconut as sundal always tastes great with coconut.

Serving and Storage

Pacha Payaru Sundal can be served as such as a snack or with rice, roti etc. This keeps well in fridge for 1 day, reheat and serve it.

FAQS

1.Can I skip soaking?

No green moong dal needs soaking for minimum 4 hours at least. It needs soaking so that it cooks soft so I would recommend soaking.

2. How do I prevent green gram from becoming mushy?

Cook the green gram until it is soft but still holds its shape. Avoid overcooking, and drain any excess water immediately after cooking.

3. Can I use sprouted green gram to make this sundal?

Yes, you can use sprouted green gram for making this sundal. You can either cook in open pot or steam cook it. Once cooked then follow the same tempering and seasoning method.

4. Can I make green gram sundal without coconut?

Yes, you can skip grated coconut still it tastes delicious with the basic tempering.

5. What can I serve with green gram sundal?

Green gram sundal can be served on its own as a snack or alongside other varieties of sundal during festivals.

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Pacha Payaru Sundal Recipe (Green Moong Sundal)

Pachai Payaru Sundal is a healthy and tasty snack made by cooking green gram with tempered spices and coconut. Pachai Payaru Sundal is a very easy to make sundal that can be made in just few minutes and commonly made as tea time snack. It can be served for festivals and is one of the staple in navaratri sundal recipes.

Prep Time5 minutes mins

Cook Time10 minutes mins

Soaking time8 hours hrs

Total Time8 hours hrs 15 minutes mins

Servings3

AuthorSharmilee J

Ingredients

• ½ cup green moong dal green gram dal
• 2 teaspoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal
• 2 red chillies
• 1 small sprig curry leaves
• ⅛ teaspoon hing
• water as needed
• salt to taste

Instructions

• To a bowl add ½ cup green gram dal rinse it well then add water till immersing level and soak for 8 hours or overnight.
• I usually soak it overnight. Next day drain water, rinse and set aside.
• To a pan add green gram dal along with water. Water should be little above green gram dal.
• Add salt to taste.
• Cook until it turns soft. It takes 10-12 minutes to get cooked.
• Check by pressing, it should be soft but not mushy.
• Drain water and set aside.
• To a pan add 2 teaspoon oil. Add ½ teaspoon mustard seeds let it splutter. Then add ½ teaspoon urad dal, 2 red chillies, a small sprig curry leaves and ⅛ teaspoon hing. Give a quick saute.
• Now add cooked green gram, add little salt if needed. Give a quick saute.
• Add 4 tablespoon grated coconut.
• Give a quick mix and switch off.
• Pacha payaru sundal is ready!

Notes

• Soaking - Soaking green gram dal for minimum 6 hours is must. For faster soaking you can soak in hot water but without soaking it takes long time to cook also it won't be softly cooked.
• Adding salt - I usually add salt while cooking green gram and also add it while sauteing with spices.
• Cooking - If using cooker, pressure cook for 1 whistle in medium flame. I usually cook in open pot so that is does not mush up.
• Spices - You can add cumin seeds too, replace red chillies with green chillies too.
• Coconut - Add more coconut as sundal always tastes great with coconut.

Nutrition Facts

Pacha Payaru Sundal Recipe (Green Moong Sundal)

Amount Per Serving (75 g)

Calories 161 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 0.3g2%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 34mg1%

Potassium 531mg15%

Carbohydrates 25g8%

Fiber 6g25%

Sugar 4g4%

Protein 9g18%

Vitamin A 351IU7%

Vitamin C 58mg70%

Calcium 55mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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