Green Gram Sundal Recipe, Pacha Payaru Navratri Sundal

green gram sundal pachai payaru sundal recipe

Green gram sundal (also called green moong sundal, mung bean sundal, or pacha payaru sundal in Tamil) is probably the most popular and easiest sundal you can make for Navratri. Although I don’t do the pooja or golu that’s customary during Navratri celebrations in Tamil homes, I do make sundal pretty much every day of the nine days that Navratri is celebrated.

This sundal is a big part of my growing up years because my dad absolutely loves it and we used to have this for breakfast a few times a month. That’s right, protein-packed sundal makes a good breakfast accompaniment and we’d balance the dosa and idli with a small bowl of sundal eaten as is. Amma also made the sweet version of pacha payaru sundal but that was a lot more rare than this super easy savoury sundal variation.

Other interesting recipes for Navratri:
Pattani mangai sundal
Kadalai sundal
Rajma sundal
Green peas sundal
Chana dal sundal

Green gram is a hardy legume so soaking it prior to cooking will yield the best results. I’d recommend soaking them overnight if you have the time or remember to do so but a minimum of three hours should be good enough too.

To prepare the green gram for making sundal:

Place the required amount in a colander
Place the colander under running water and make sure all debris and dust is washed away
You should also pick through the green gram to ensure there are no stones in them
Transfer to a bowl, add enough water to cover the green gram by 2 inches or so, cover the bowl, and set aside
Before cooking, discard the water used for soaking the green gram, wash and rinse again, and you are ready to proceed with the rest of the recipe

Green Gram Sundal Recipe

nags

Green gram sundal is a simple and healthy recipe using whole green gram soaked and cooked with chillies, coconut, and hing. Popular during Navratri festival in Tamil Nadu and other parts of Southern India

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Prep Time 3

Cook Time 15

Total Time 3 15

Course Snacks

Cuisine Tamil

Servings 6 -8

Ingredients

1.5 cups of green gram mung bean, pacha payaru
1/4 cup of grated coconut
4 dry red chillies torn into pieces
A few curry leaves
1/4 tsp of black mustard seeds
1/8 tsp of hing powder asafoetida, perungayam
2 tsp of oil

Instructions

Prepare the green gram for cooking as mentioned above. Once you have soaked gram ready, proceed with the steps below
Place the payaru in a pressure cooker vessel and add enough water to cover it by an inch or so
Pressure cook for 4-5 whistles (about 15 minutes)
Wait for the pressure to be released and check to see that the beans are cooked. They should hold their shape but turn mushy when squished between your fingers. Don't worry if the beans are undercooked, just return to the cooker and pressure cook for another ten minutes or so. And if they are overcooked, well, that's fine too. They won't look as good but will taste good either way
Heat oil in a kadai or pan and add the mustard seeds
When they pop, add the chillies and curry leaves. Take care during this step, the oil will splutter due to the moisture in the curry leaves
Fry for 10 seconds and then add the hing powder
Give it a quick stir and add the cooked beans
Stir well and let the tempering mix well with the beans
Add salt, mix again
Now add the grated coconut (you can use freshly grated coconut or frozen coconut that's been thawed)
Mix again, taste to make sure there's enough salt, and remove from heat
Serve warm but room temperature sundal tastes just fine too