In the festival season, all kind of Guggillu or Sundal abound and today I present the recipe for Pachai Payaru Sundal or Pesalu Guggillu. Made with whole moong (green moong/green gram), this protein-rich snack is typically served as naivedyam on a Wednesday, especially during Navratri.

A Bowl of Pachai Payaru Sundal: Boiled Green Moong with Tempering and Coconut that is rich in plant-based protein — Pachai Payaru Sundal | Green Moong Sundal: A delicious snack rich in plant-based protein

Green Gram Sundal is actually made in two forms: sweet and savoury. The recipe I am presenting today is for the savoury version of the Pachai Payaru Sundal (also called Pasi Payaru Sundal).

Some Tips That Help in Making Pachai Payaru Sundal | Cherupayar Sundal | Green Gram Sundal

You can make Green Gram Sundal even without soaking the moong, but I chose to soak them for about an hour to make them easy to cook.
In addition, you have to be careful about how long you cook the moong because if you cook it too long, it will become mushy. I cooked it for just one whistle in a small pressure 5-litre cooker. If you are using a large pressure cooker, then pre-heat it and then cook the moong in it. This is because in a large pressure cooker, the pressure takes time to build and so there is a danger of the moong becoming softer than required, especially if they are pre-soaked.

Reasons to Include Sundal in Regular Diet

While Sundal (or Guggillu as this catergory of dishes is called in Telugu) is on the menu every day in South India during Navratri and is also made for various poojas, I would heartily recommend that you include this category of dishes in everyday diet.

Sundal are made with beans, lentils and other legumes. As a result, they are an excellent source of plant-based protein, especially for vegetarians.
These dishes are entirely vegan and can be made gluten-free by omitting asafoetida.
Sundal makes for an excellent snack for type 2 diabetics because they help regulate the glycemic index.
Consumed in moderation, they can help maintain nutrition levels during a weight-loss program.

A Bowl of Pachai Payaru Sundal or Green Moong Sundal that is called Pesala Guggillu in Telugu — Pachai Payaru Sundal | Green Gram Sundal | Pesala Guggillu: A Protein-Rich Snack

Other Sundal Recipes for Navratri and Other Poojas

How to Make Pachai Payaru Sundal | Pesalu Guggillu | Green Gram Sundal

Prepping the Green Moong
1. Soak 1/2 cup whole moong in 1 cup water for 1 hour.
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2. Pressure cook the green moong for just 1 whistle.
3. When the cooker has de-pressurised, take the cooked moong out of the cooker.
4. Drain any residual water from the cooked moong.
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Making the Pachai Payaru Sundal
1. In a kadhai or a frying pan, over medium flame, heat 1 tsp of oil. I use sesame oil.
2. Add 1/2 tsp mustard seeds and wait till they start to crackle.
3. Now, add 1 tsp udad dal and stir-fry till the udad dal is golden brown.
4. Add 1 or 2 split red chillies, a few curry leaves, and a pinch of asafoetida. Omit asafoetida for a gluten-free dish.
5. Stir-fry the tempering for a few seconds.
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6. Turn off the heat.
7. Add the cooked whole moong, 2 tbsp grated coconut, and some salt.
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8. Mix well.
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9. Transfer to a bowl.
Offer the Pachai Payaru Sundal | Pesala Guggillu as naivedyam and then serve as prasadam.

A Bowl of Pachai Payaru Sundal or Cherupayar Sundal made with boiled whole green mung bean and garnished with coconut — Pachai Payaru Sundal | Cherupayar Sundal: A vegan, gluten-free, protein-rich snack made with green mung beans

Recipe for Pachai Payaru Sundal | Pesala Guggillu | Green Gram Sundal

Pachai Payaru Sundal | Green Gram Sundal | Pesala Guggillu

Aruna

Pachai Payaru Sundal or Green Gram Sundal is a super-simple snack of boiled and tempered moong that is seasoned with grated coconut. Served as Navratri Naivedyam (typically on Wednesdays), this vegan snack is diabetic-friendly and a great source of plant-based protein.

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Prep Time 5

Cook Time 20

Soaking Time 1

Course Naivedyam, Snacks

Cuisine Andhra, Diabetic Friendly, South Indian, Tamil Nadu, Telangana, Vegan, Vegetarian

Servings People

Calories 48 kcal

Equipment

Bowl
Colander
Pressure Cooker
Wok or Frying Pan
Spoon

Ingredients

1/2 Cup Whole Green Moong (Pasi Payaru, Pachai Payaru, Cherupayar)
2 tbsp Coconut

For Tempering

1 tsp Oil (Sesame Oil or Coconut Oil preferred)
1 tsp Udad Dal
2 Split Red Chillies
1 Large Pinch Asafoetida (Omit for gluten-free dish)
A Few Curry Leaves

Other Ingredients

Salt to Taste
Water

Instructions

Getting the Green Moong Ready

{Optional} Soak 1/2 cup whole moong in 1 cup water for 2 hours.
Pressure cook for 1 whistle. Do not overcook the moong.
Let the cooker de-pressurise naturally before taking out the cooked green moong.
Drain all the water from the moong. I used a soup strainer to do this.

Making the Pachai Payaru Sundal

In a kadhai, heat 1 tsp of oil. I use sesame oil.
Add 1/2 tsp mustard seeds and wait till they crackle.
Now, add 1 tsp udad dal and stir-fry till the udad dal golden brown.
Add 1 or 2 split chillies, a few curry leaves, and a pinch of asafoetida. Omit asafoetida for a gluten-free dish.
Stir-fry for a few seconds.
Take off the heat.
Add the boiled and drained green moong, 2 tbsp grated coconut, and some salt.
Mix well.
Transfer to a bowl.

Nutrition

Calories: 48 kcalCarbohydrates: 6 gProtein: 2 gFat: 2 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gTrans Fat: 1 gSodium: 2 mgPotassium: 75 mgFiber: 2 gSugar: 1 gVitamin A: 99 IUVitamin C: 15 mgCalcium: 11 mgIron: 1 mg

Keyword Cherupayar Sundal, Green Gram Sundal, Green Moong Sundal, Navratri Recipes, Pachai Payaru Sundal, Pasi Payaru Sundal, Pesala Guggillu, Plant-based Protein, Sundal

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!