Pasi payaru sundal | Green gram sundal | Pachai payaru poriyal | Mung bean | Vigna radiata

Cuisine Style: Tamil Nadu | Cooking Time: 10 minutes | To Serve: 3 | Type : Navarathri sundal recipe, Side dish, Poriyal, Fry, Varuval, shallow fry | Take with : Evening snack, Rice, Tea

Ingredients

• Green gram[pachai payaru, matki dal]– 1 cup
• Carrot – ½ [grated]
• Coconut – ¼ cup [grated]
• Green chilli – ½ [chopped]
• Curry leaves – 1 spring
• Onion – 1 [finely chopped, for Daily sundal preparation, For Navrathri-Dont add onion]
• Coriander leaves – 3 tbsp [chopped]
• Lemon juice – 1 tbsp
• Mustard seeds – 1 tbsp
• Cumin seeds – ½ tbsp
• Bengal gram – 1 tbsp
• Urad dal – 1 tbsp
• Turmeric powder – ¼ tbsp
• Red chilli powder – ½ tbsp
• Cumin powder – ½ tbsp
• Coriander powder – ½ tbsp
• Salt to taste
• Oil – 2 tbsp

Preparation

• Wash and soak green gram for 8 hours. Drain water and steam it in idly cooker for 10 min.
• Heat pan with oil add mustard seeds, Bengal gram and urad dal.
• Add chopped onion sauté gently then add carrot, coconut, green chilli and curry leaves.
• Add turmeric powder, red chilli powder, salt, cumin powder and coriander powder mix well.
• Add boiled/ steamed green gram mix well. Leave it for 2 min then add grated coconut, lemon juice and coriander leaves. Turn off heat serve hot with rice.

Soaked green gram

Pasi payaru sundal [with grated carrot]

Mung bean sundal

Pachi payaru sundal