Pachai Payaru Sundal | Green Gram Sundal | Pesala Guggillu
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.
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