Green Gram Sundal | Paasi Payaru(Pachai Payaru) Sundal | Navratri Sundal Recipes | Whole Moong Sundal

In South India it is very common to prepare various varieties of Sundal during Navaratri. One can prepare sundal with various legumes like chickpeas, red kidney beans,peas,peanuts,moong dal, chana dal, green gram, black eyed peas to name a few.But at our place the most loved varieties are Black Chickpeas Sundal and Lobia Sundal.TH loves to eat the savory snacks like vada/bajji  and sundal more than the sweets(but an exception for kheer) and hence I end up making mostly a sundal variety, vada and payasam for any festival.

The preparation process for any sundal variety is more or less the same. A generous sprinkling of coconut at the end is mandatory for any sundal. I sometimes like to add ginger to sundal as it lends a nice flavor to the sundal but it is optional to add and also the addition of lemon juice.I like my sundal moist and soft and hence I usually mash a small portion of cooked beans while preparing sundal.

A sweet version of green gram sundal is also prepared in Tamilnadu where jaggery is added while making sundal, will post that version sometime later.

Check out other Sundal Varieties in my blog here:

• Alasandula(Lobia) Sundal
• Undrallu Guggillu
• Avarekaalu Kadubu/Tiny Rice flour Balls Snack
• Chana Dal Sundal  
• Groundnut Sundal/Peanut Sundal
• Kabuli Chana Sundal
• Kala Chana Sundal | Black Chickpeas Sundal 
• Mixed Bean Sundal 
• Rajma Sundal
• Sweet Corn Sundal

Green Gram Sundal | Pesara Guggillu Recipe:

Serves: 3-4

Prep time:5 mins | Cooking time:15 mins | Total time:20 mins

Cuisine: South Indian | Category: Snacks

Ingredients:
1 cup Whole Moong (Green Gram/ Pesalu)
1/3 cup grated fresh Coconut
2-3 Green chillies,sliced
1/2" Ginger,optional

Salt to taste

to temper:
1/2 tsp Mustard seeds
1 tsp Urad dal
1-2 Red chillies,broken
a sprig of Curry leaves
a pinch of Asafoetida(hing)
1 tbsp Oil

Method:

• Soak whole moong overnight or at least for 5-6 hrs and clean them again for 2-3 times with fresh changes of water.
• Pressure cook whole moong for 2-3 whistles until soft,I generally pressure cook for 2 whistles otherwise it becomes mushy for making sundal.The gram should be cooked soft but should holds its shape and it should not be either hard or mushy. You can add salt while cooking moong or add it at the time of tempering.

• Drain the cooked moong and keep it aside,you can use this drained water to make healthy rasam.
• Grind grated coconut,ginger and green chillies to a coarse paste in whipper mode.

• Heat oil in a kadai and crackle mustard seeds and add urad dal,hing,curry leaves and red chillies and let them turn slight brown.

• Add cooked and drained green gram and required amount of salt and mix well and cook it on low flame for 2 mins.Do not fry them for long as it makes the sundal very dry.
• Add ground coconut-green chilli-ginger paste and mix and cook for a couple of minutes.

• Switch off the flame.

Serve them hot,warm or cold as a snack or with lunch.

Variations:

1. You can replace green gram with kala chana, white chickpeas,lobia,rajma,yellow peas or chana dal for variation or you can even use mix of these legumes to make mixed variety sundal.
2. You can even add coriander leaves in the end.
3. If you want softer sundal add 2-3 tbsp reserved water(drained from green gram) after you add green gram to the tempering and cook till soft and water dries off.Add ground mixture and salt later and fry for 2 mins.

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