Pachai Payaru Sundal - Pachai payaru or green gram is a highly nutritious legume, which helps in weight loss, has fibre, vitamin b, rich in calcium, aids in the production of red blood cells. Green gram is widely used in the indian cuisine in the form of dosa, kuzhambu, cutlet, dhokla, idly and sundal. Moong dal sundal is offered as neivedyam in one of the days during navratri, usually on wednesday.
How to make:
Soak green gram for 8 hours or overnight.
Pressure cook moong with salt.
Grind spices and coconut. Fresh or dessicated coconut can be used.
Season oil with seeds, dals and herbs. Sesame oil suits the best or coconut oil can also be used.
Toss with cooked moong and coconut mixture.
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Pre-Preparation:
Soak moong for 8 hours.
Equipments used: Kadai/ pan, Blender
Recipe:
Green gram cooked and tossed with coconut
Total Time Taken - 8 hours for soaking + 15 minutes cooking time
No. of servings - 8
1 cup = 200ml.
Ingredients:
Green Gram - 1 cup(soaked)
White Crystal Salt - to taste
Grind Coarsely:
Coconut - 1/4 cup
Ginger - 1/2' inch
Jeera - 1/2 tsp
Green chilly - 1
Solid hing - a pinch
Tempering:
Sesame oil - 1 tsp
Mustard seeds - 1/2 tsp
Split urad dal - 1/2 tsp
Red chillies - 3
Curry leaves - a sprig
Directions:
1. Pressure Cook green gram for 3 or 4 whistles with salt.
2. Grind coarsely coconut, ginger, hing, jeera and green chilly.
3. Season oil with mustard seeds, when they crackle, add urad dal, red chillies, curry leaves.
4. Add cooked moong dal, coconut mixture.
5. Mix everything in low flame. Switch off the flame.
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