Pasi Payaru (Green Moong) / Green Gram Sweet Sundal (Seasoned Legumes)

Sundal (seasoned legumes) is an important dish offered as prasadam during Hindu festivals, particularly in South India.  

Here is a tasty, easy to make and healthy green gram sundal that is suitable for all such special occasions; and particularly for the forthcoming Navarathiri (5th to 13th Oct)!

Ingredients:

Green Gram - 1 cup
Jaggery – ½ to ¾ cup
Ghee - 2 tsp
Cashew nuts - 10 (broken into pieces)
Cardamom powder- 1 tsp

Directions:

Wash and soak the green gram overnight or for about 5 to 6 hours.

Pressure cook green gram adding little water for 1 or 2 whistles or until it becomes soft (you can also cook in a open pan with water, till it becomes soft). 

Drain the excess water and keep aside (don't dispose this water; you can use this in soup, rasam or sambar for its health benefits).

Roast the cashews with ghee in a pan and keep aside.

In the same pan, mix jaggery and water (just to immerse the jaggery). Boil till the jaggery melts and filter it to remove impurities if any.

Again place the pan; add the filtered jaggery and allow to boil till it becomes a thick syrup.

Add green gram and mix gently till jaggery syrup coats the green gram well and till the moisture dries up.

Once it is done add the grated coconut, cardamom powder and cashew nuts.

Mix well and switch off the stove. Healthy & tasty sundal is ready to serve.

Note:

Adjust quantity of jaggery to suit your taste.

Don't overcook the green gram or else it will become very mushy.

You may also use karamani (cow peas) to prepare this dish.

Adding cashew nuts is optional.