Pachai Payaru Vella Sundal | Sweet Green Moong Sundal

Today I take a break from all savoury sundals to post the recipe for Pachai Payaru Vella Sundal or Sweet Green Moong Sundal. Wholesome and mildly sweet, this gluten-free, vegan dish is also a good source of plant-based protein, as are all sundals.

I absolutely enjoy Navratri evenings; all in all, it is celebration time for women. A time to put all those silk sarees to good use, while catching up with other women at homes we have been invited to. Then there are the temple visits, concerts, Hari Katha evenings… Busy evenings need some sustenance as well and this is where Sundals are a great boon.

Almost everywhere you go in Navratri, you will find someone serving Sundal. Even a small serving of this simple legume-based snack is enough to keep the hunger pangs at bay.

While a majority of sundals are savoury, there are a couple like this Pacha Payaru Vella Sundal that are sweet and are a nice change from the usual.

Tips to Make Pachai Payaru Vella Sundal or Sweet Green Gram Sundal

• You need to cook the green moong till it is just done; it should just break when pressed between the thumb and index finger.
  • You could cook the moong on a stove top.
  • I cooked the moong for just 1 whistle in a pressure cooker.
• You could soak the moong for 1 hour or so. I did not soak the green gram.
• Just add enough water to the jaggery so that you get a thick syrup that coats the moong well.

Some Sundal Recipes for You to Try for Navratri

You can make this protein-rich snack with many legumes such as:

• Chickpeas or Konda Kadalai
• Black Chickpeas, Senagala, or Kothu Kadalai
• Peanut, Groundnut, Verkadalai, Palli or Verusenaga
• Black-eyed peas, Karamani, Alasandalu or Bobbarlu

How to Make Pacha Payaru Vella Sundal or Sweet Green Gram Sundal

1. Cooking the Green Moong
   1. {Optional} 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. After the cooker de-pressurises, take the cooked moong out of the cooker.
   4. Using a colander or soup strainer, drain the residual water from the cooked moong.
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2.  Making the Pachai Payaru Vella Sundal
   1. To a kadhai or a heavy bottomed vessel, add 1/4 cup grated jaggery, 1/2 tsp cardamom powder, and 2 to 3 tsp of water. 
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   2. Over low heat, let the jaggery melt and form a thick syrup.
   3. Add the cooked moong and mix well.
   4. Let the moong cook in the syrup till the water has evapourated.
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   5. Turn off the heat.
   6. Add the 2 tbsp grated coconut and mix well.
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   7. Transfer to a bowl.
3. Offer the Pachai Payaru Vella Sundal | Sweet Green Moong Sundal as naivedyam and then serve as prasadam.

Recipe for Pachai Payaru Vella Sundal | Sweet Green Moong Sundal