Moong Sundal – Pasipayaru sundal (Spicy and Sweet)

Moong sundal Payaru sundal

Here is another post on moong sundal. Let us start with a nostalgic memory on Sundal from my father on Navaratri. My father’s family lived in Jeeyapuram village for long time. It is a small hamlet between Trichy and Karur. The beauty of entire stretch from Trichy to Karur cannot be expressed by words. The majestic kaveri flows at her own sheen. It is one of the most fertile belts of Tamilnadu.

Bringing the story back to Jeeyapuram, my father’s family lived in an agraharam. During Navaratri time, all mami’s would make sundal and as a young lad, my father seemed to collect sundal from all mami’s house and “grade” them by mami’s cooking skills. My aunts who were shy to go out, would be behind my father to get a share. Even today my father fondly says that he used to ask “Ammami sundal” and collect sundal. It seems boys the agraharam meet and share their wish list of sundal with each other so that they can influence their mothers to make a particular type of sundal to prevent overlap.

Jeeyapuram is the native of actress Hemamalini and she is slightly younger than my father. It seems she used to learn dance during that tenure which was unheard of in traditional agraharams. I reflect on both of them now in terms of health. Better to take charge our health instead of regretting later.

Whole green gram dal (Moong dal) is a power house of nutrition and more importantly it is very easy to sprout. I frequently sprout Moong dal and use it for Sundal, dal as well as pesarattu dosa. Now I want to share both sweet and spicy versions of moong sprout sundal.

 

Moong sprout (Spicy) recipe

Recipe Cuisine: Indian   | Recipe Category: Snack

Prep time: 5 mins |Cook time:  10 min   | Soaking time: 16 hours| Serves: 2

 

Ingredients

Sprouted moong dal  – ½  cup

Salt – as needed

Grated coconut – 3 tablespoon

 

Sundal Powder : To grind:

Channal dal – 1 tablespoon

Coriander seeds (Dhania) – 1 tablespoon

Red chilli – 2 nos

 

To temper:

Oil –  1 table spoon

Mustard – ¼ tsp

Red chilli – 2 nos

Curry leaves – 1 spring

 

 

 

Method:

  1. Sprouting Moong dal:
    1. Soak Moong dal overnight in sufficient water.
    2. Drain water and keep covered in room temperature for another 8 hours
    3. In tropical climate like that of Chennai, no special efforts are needed to sprout. Just leave the soaked beans at room temperature, moong will sprout.
    4. In 8 hours, tiny sprouts would appear. Leaving it for another 8 hours would give full grown sprout.
    5. I sprout only for 8 hours as sprouting more leads to gas in my experience.
  2. Take sprouted moong as required and gently sprinkle water to ensure that dal is wet. Pressure cook moong for 10 minutes. You can even cook covered in kadai.
  3. Check the cooking by pressing them to see if you are able to mash them with your fingers.
  4. Dry roast the ingredients given in the “To grind” list and grind them to coarse powder.Moong Sundal
  5. In a kadai, heat oil and temper. Add cooked moong, salt and powder as above. Give it a stir.
  6. Switch off, and then add grated coconut.

 

Tips:

  1. Basic Sundal powder has many uses. You can use it for poriyals (Curries) and use it for making Arachuvitta sambar and kootu. I always have it handy in my kitchen.

 

 

Moong sundal

Moong sprout (Sweet) recipe

Recipe Cuisine: Indian   | Recipe Category: Snack

Prep time: 5 mins |Cook time:  10 min   | Soaking time: 16 hours| Serves: 2

 

Ingredients

Sprouted moong dal  – ½  cup

Powdered jaggery – 2 Tablespoon

Grated coconut – 3 tablespoon

 

To temper:

Oil –  1 table spoon

Mustard – ¼ tsp

 

Method:

  1. Take sprouted moong as required and gently sprinkle water to ensure that dal is wet. Pressure cook moong for 10 minutes. You can even cook covered in kadai.
  2. Check the cooking by pressing them to see if you are able to mash them with your fingers.
  3. In a kadai, heat oil and temper. Add cooked moong and give it a stir.Payaru Sundal Moong Sundal
  4. Switch off, and then add grated coconut and jaggery. Adjust jaggery as per taste

 

Tips:

  1. You should switch off the fire and add jaggery and coconut together when moong is still hot.
  2. Adding jaggary while heat is on, would melt jaggery and turn the sundal watery.
  3. Addition of coconut is a must as it would absorb additional water released.
  4. Jaggery should be of good quality as we do not remove impurities. I use organic jaggery powder for this recipe.

 

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