Pasi Payaru Inippu Sundal/Green Moong Dal Sweet Sundal

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Blogging Marathon #41: Week 1/ Day 2
Theme: Special Ingredient – Jaggery
Dish: Pasi Payaru Inippu Sundal/Green Moong Dal Sweet Sundal

For my second edition of cooking with Jaggery, I have ‘pasi payaru inippu sundal’ which is a snack item usually served to kids as an after school snack, or as a festival dish during Navratri. It is made by mixing cooked whole green moong dal with jaggery and coconut and finished off with a savory seasoning to add a subtle note of spice to the dish.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#41

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Ingredients:
1/2 cup pasi payaru/whole green moong dal
1/4 cup coconut
1/4 cup grated jaggery
1/8 tsp powdered ginger/sukku
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 red chilly broken
a few curry leaves

Method:
Place the whole pasi payaru in a pan with a pinch of salt and enough water to cover and cook until the beans are cooked, but still hold their shape. Alternatively you can also cook them in a pressure cooker, but make sure it doesnt turn mushy. Drain the water, and set aside. The water holds a lot of nutrition, and you can make it to use rasam/soup etc. so feel free to save and re-use.

Place the grated jaggery along with 1/4 cup of water and bring this to a boil. The jaggery should have dissolved by now. Strain the jaggery water to remove any impurities and return to a boil, until it reduces and becomes a thick syrup. With the stove still on, add the cooked pasi payaru/whole green moong dal to the jaggery syrup and toss to coat the beans in jaggery. Sprinkle in the sukku/dried ginger powder and mix to combine.

Heat the oil in a separate pan, splutter mustard seeds and add urad dal. When it turns golden brown, add in the broken red chilly and curry leaves. Add the seasoning to the sundal, along with the grated coconut. Mix to combine. Serve hot or at room temperature.

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Verdict: This makes for a great snack, especially for kids. It is very filling too. There is a sweet and spicy flavors in this sundal – that makes it a favorite with kids and adults alike. The sukku/dried ginger powder aids in digestion and the tadka adds a nice nutty flavor.

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