Daily Archives: October 3, 2011

Pachai Payaru Sundal/Hari Moong Sundal/Green Gram Salad

This is another sundal for navaratri – pachai payaru sundal.

Pachai Payaru is also called Paasi Payaru. It is the whole green gram. All whole lentils are healthier because of the husk in them. This pachai payaru or green gram is very versatile too. Apart from the simple seasoned dal to go with rice or chappatis, various other dishes can be made out of this payaru. Pachai payaru payasam or sweet pudding and dry curry in combination with other vegetables (https://dosaikal.com/2011/08/04/beans-pachai-payaru-thuvaran-beans-and-green-gram-dry-curry/) are a few delicacies. Mulai vitta payaru or sprouted green gram with other salad vegetables is a tasty, crispy and healthy option for hunger cravings.

The health benefits of Pachai Payaru

The green gram is one of the most wholesome among pulses in India. It is free from the heaviness and tendency to flatulence, which is associated with other pulses. Cooked dal of green gram is a very digestive food for invalid and sick persons. Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health. It is rich in proteins, fibre, minerals, calcium, phosphorus, iron and also a small amount vitamin B complex.  http://www.best-homeremedies.com/herbal_medicine/grains&pulses/green_gram.htm 

Pachai Payaru Sundal



Ingredients (serves 2)

  • pachai Payaru/hari moong/green gram– 1 cup
  • onions (optional) – 1 medium
  • green chillies/red chillies or both – 2 nos
  • salt – as needed
  • oil to temper – 2 tsp
  • mustard seeds – 1tsp
  • urad dal – 1 tsp
  • curry leaves – a few
  • asafoetida – ½ spoon
  • grated coconut – 1/2 cup

Method of Preparation

  1. Pressure cook pachai payaru till just done – careful it shouldn’t be over cooked
  2. Strain the water and keep the dal separately
  3. Chop the onions fine (onions are optional – some wouldn’t prefer onions when prepared for puja)
  4. Chop green chillies or slit into two halves
  5. Heat oil in a kadai, let mustard seeds splutter
  6. Add urad dal, when it turns golden brown add curry leaves, onions and green chillies
  7. Red chillies can also be added if preferred
  8. Add the cooked pachai payaru and sprinkle salt
  9. Mix well and let it cook for approximately 5 minutes
  10. Be careful not to stir too much or else the dal might get mashed
  11. Sprinkle asafetida
  12. When done sprinkle grated coconut and serve hot
  13. This can also be served as a healthy starter for dinners
  14. Sometimes, we used to have this sundal with sugar or jaggery sprinkled on top. It would have the mixed flavour of chillies and jaggery.