GREEN GRAM SUNDAL

     As it is Navratri Season, I thought of posting Sundal recipes - Green Gram Sundal/Pacha Payar/Pasi Payar Sundal.  The nutritional value of this makes it a Super food rich in Protein and is loaded with Minerals.  It is also one Dhal which has cooling nature.
     During the Navratri Season and specifically during the Tamil month of Purattasi, Hindus abstain themselves from eating meat and get along with Saatvic or mild Vegetarian food.  During Navratri celebrations, the 9 days it is believed that Goddess Durga descends from heaven to see her devotees. Navratri is celebrated in different ways in different parts of India.  In South India, especially in Tamil Nadu, people keep Golu( dolls of Gods, Goddess, Animals/Birds etc., are lined up in a wooden stair style structure especially prepared for the purpose).  The season is filled with invitation calling for Nammathu Golukuu Vango!,  Naivedyams, Sundals, Pongals, Thamboolams, Little Girls in Pattu Pavadai, Keerthanams, Bajans etc.,
      During this season, people follow a strict Vegetarian Diet or completely stick on to Saatvic food.  Some people even fast, and also avoid Onions & Garlic in their food during this fast.  Every day of this Navratri Puja they serve traditionally and ritualistically prepared Rice Dishes, Payasam/Sweet & Sundals - 9 different Rice Dishes, Sweets/Payasams & Sundals for 9 days of Puja.
     The idea behind this Navratri fasting or eating Saatvic food is to get your body ready for the upcoming winter in India.  Such food helps to boost your energy and build up your immunity.  Also, it cleanses up your digestive system and rejuvenates your body system on the whole.


For more GREEN GRAM & MOONG DHAL Recipes, Click here...



Course - Side Dish
Spice Level - Moderate
Difficulty - Easy
Serve - 3-4
Author - SM


Preparation Time - 5 -10 Minutes
Soaking Time - 30 Minutes - 1 Hour(Optional )
Cooking Time - 15 - 20 Minutes

To read about Moong Dhal and its Benefits, Click here...

HOW TO COOK GREEN GRAM/PASI PAYAR SUNDAL

 

INGREDIENTS : 

For Green Gram/Pasi Payar Sundal:

Green Gram/Pasi Payar - 1/2 Cup
Turmeric - a Pinch(Optional)
Salt - To Taste
Ghee - 1/2 Teaspoon(Optional)
Water - 11/2 Cups

For Tempering & Seasoning :

Oil - 2 Teaspoons
Mustard Seeds - 1 Teaspoon
Dry Red Chilly - 1 No.
Green Chillies - 2 Nos.
Curry Leaves - a Sprig
Asafoetida - a Pinch
Grated Coconut - 3 Tablespoons

METHOD : 

To Cook Green Gram/Pasi Payar in Pressure Cooker :

• Dry Roast the Green Gram on a low flame until fragrant for about 3-5 Minutes.
• Clean and wash the dhal until the water runs clear.
• Alternatively can soak Green Gram for about 30 Minutes to 1 Hour/overnight.
• If soaking drain and discard the water before cooking the dhal.
• Add 11/2 Cups of Water to the Green Gram along with Turmeric Powder, Ghee and Salt.
• Pressure cook the Green Gram for a whistle or two on a high flame.
• Lower the flame and cook for another 2 whistles or for five minutes.
• If you have soaked the Green gram, then just cook it for a Whistle.
  
• Switch off the flame and allow to pressure to release. 
• Allow it to cool and fluff up the Green Gram.

To Cook Green Gram/Pasi Payar in a Sauce Pan : 

• Dry Roast the Green Gram on a low flame until fragrant for about 3-5 Minutes.
• Clean and wash the Green Gram until the water runs clear.
• Alternatively can soak the Dhal for about 30 Minutes to 1 Hour.
• If soaking drain and discard the water before cooking the dhal.
• Add about 21/2 Cups of Water and allow it to boil.
• Add the Cherupayar/Green Gram along with Turmeric Powder, Ghee and Salt in the boiling water.
• Cover the lid and cook on medium flame for about 5-8 minutes stirring occasionally.
• Cook until it is soft, but the dhal should be separate and not mushy
• Switch off the flame and drain any excess water.

For detailed recipe on HOW TO COOK BEANS, LENTILS & PULSES, click here...

For Green Gram/Pasi Payar Sundal :

• Heat Oil in a Pan.
• Splutter Mustard Seeds, Black Gram Dhal, Dry Red Chillies, finely chopped Green Chillies & Curry Leaves in it.
• Add Asafoetida Powder to the above and give a quick stir.
• Immediately add grated Coconut and fry for a while.
• Add Cooked Green Gram to the above and give a quick stir.
• Cook this on a very low flame for few minutes until all the ingredients are well incorporated.
• Serve Green Gram/Pasi Payar Sundal hot or cold.
• Can be served as a side dish, evening snack or can be used to be served as a Naivedhyam/Prasadham.

 

NOTES :

• Adding butter or ghee while cooking Green Gram will speed up the process and also adds a nice flavour to the dhal.
• According to Ayurveda, Green Gram should be cooked with ghee (or other oil) to antidote its dry and astringent qualities. But it is purely optional. 
• Green Gram should not be over-cooked for Sundal Recipe.
• Adjust the number of Green Chillies and Dry Red Chillies to your spice preference.
• Can prepare the same recipe with Black/White Chick Peas, Moong Dhal, Peanuts, Green Peas, White Cow Peas, Red Beans, KidneyBean/Rajma, Bengal Gram Dhal, Kollu/Horse gram etc.,
• Though the basic recipe serves the same, only the soaking & cooking time varies with each Beans, Lentils & Pulses.