GREEN GRAM SUNDAL – PACHAI PAYARU SWEET SUNDAL & MASALA SUNDAL

• Green gram / Pacha payaru – 1/2 cup
• Salt – A pinch
• Water – as needed
• Powdered jaggery –  1/4 cup
• Water – 2 – 3 tbsp
• Grated coconut – 3 tbsp
• Cardamom (powdered) – 1/4 tsp or 3 nos

To roast :

• Cooking Oil – 2 tsp

• Heat oil in a kadai and roast the green gram till  it starts to splutter with nice aroma. It takes 5-7 mins in high  flame. Keep on mixing otherwise it would burn. After roasting , soak them in water for 1-2 hours. But soaking is optional. You can pressure cook it instantly too.
• Then in a pressure cooker , take the soaked dal with water just to cover them . Add a drop of oil and a pinch of salt .
• Pressure cook them . The dal should not be mushy. It should be separate.
• After the steam goes, open the cooker & transfer the dal to a colander to drain the excess water.
• In the mean time, take the powdered jaggery covered with little water and make a syrup. After the jaggery is melted, strain it to remove the impurities. Then heat it till it becomes frothy, thick and the raw smell of jaggery gets removed. At this stage , switch of the flame and add the cardamom powder .
• Add the cooked dal to the jaggery syrup and mix well with a fork like ladle to avoid dals turning mushy..
• Finally add the grated coconut and mix well.
• Initially you may find this sundal mushy & together. After it completely cools down , it will be separate & very tasty.

Do try this friends. U’ll love it for sure.

• Green gram – 1/2 CUP
• Water – as needed
• Salt – as needed

To grind:

• Grated coconut – 3 tbsp
• Green chilli – 1 – 2 ( adjust)
• Soambu / Saunf / Fennel seeds – 3/4 tsp
• Ginger – 1 inch piece

To temper

• Cooking oil – 1 tbsp
• Mustard seeds – 1 tsp
• Urad dal – 1 tsp
• Curry leaves – few
• Hing – 2 – 3 generous pinches

Lemon juice  – few drops ( as per need)

• Soak the green gram for 4 – 6 hrs OR you can roast in 2 tsp of oil for few minutes and pressure cook it instantly.
• Drain all the water and pressure cook them adding salt , water &  a drop of oil..
• Cook for 1 whistle.. Drain all the excess water.
• Grind all the ingredients given under “ grind” to a dry powder without adding water.
• Now in a kadai, do the tempering and add the cooked dal.
• Toss well and add the ground masala. Mix well and keep in low flame till raw smell vanishes.
• Mix with a fork like ladle every now & then..
• Switch off the flame , add lime juice and your masala sundal is ready..
• As i said for sweet sundal , it looks mushy but it will separate as it cools down.