This whole moong dal sundal, also known as Pachai Payaru Sundal, is a nutritious and healthy salad made with Moong / Mung beans. Perfect Sundal is not just for the Navaratri festival but also any time as a side or snack.
Navaratri / Navarathri is one occasion when we get to eat protein-filled lentil/bean sundal for 9 days in a row.
The Pachai Payaru Sundal / whole moong dal sundal is not just nutritious but very delicious. I make this quite often as a side to my regular meal or as an evening snack.
If given a chance, my boys love the Sweet Sundal made with whole moong . So when boiling/cooking the moong beans, I cook enough to make both of them.
When shopping for my regular Indian grocery, Whole moong is always on the list. I make this sweet and sour Moong dal very often, and it is one of our favorite dals to eat with roti.
Before my Instant Pot days, I used to cook the whole moong on the stovetop. I feared that I would make it mushy if I cooked it in the pressure cooker. But these days, IP does its job fabulously. I set it to 4 minutes and it is done to perfection.
Ingredients needed
Moong dal - We use the whole green moong to make this sundal.
Coconut - Freshly grated coconut is what we use for the recipe. I use the frozen grated coconut that I thaw and then use.
Seasoning - We need mustard seeds, red chilies, Asafetida, curry leaves, and salt to season the sundal.
Lemon juice - The use of lemon juice is optional, but I would highly recommend using it as it gives a beautiful fruity flavor to the sundal.
Step-by-step process
Dry roast the moong in a pan until slightly brown and aromatic (1) .
Soak the roasted moong in enough water for about 2 hrs (2) .
Drain the water and add fresh water to the beans. Add salt and cook it in an Instant Pot for 4 minutes on high pressure (3) . Release the pressure in 10 minutes. Drain the lentil and keep it aside (4) .
If cooking on a stove top, add fresh water to a pot and let the lentil cook until it crumbles easily between fingers. Add salt during the last 5 minutes of cooking time.
In a wide pan, add oil and fry the seasonings (mustard seeds, asafetida, curry leaves, and red chilies) (5) .
Now add the drained moong and stir well (6) .
Add the coconut gratings and mix well (7) .
Take the Green Moong dal Sundal off the flame and add the lemon juice if using. Mix well and serve.
More recipes to make with Whole Moong / Mung
Pachai Payaru Sweet Sundal - This is very similar to this recipe except it is sweet and has jaggery. One more recipe that is popular for Navaratri.
Quinoa Brown Rice Adai - I use quite a bit of whole grains when making this crepe / Adai Dosai.
Khatta meetha Moong dal - This is a popular sweet and sour dal that is a lovely side dish to roti.
Pesarattu - A popular and protein-filled breakfast recipe of Andhra Pradesh made exclusively with whole moong dal.
More Moong Dal Recipes
- Payatham Paruppu Sundal | Moong dal Sundal
- Moong Sprouts Curry - Sprouted Mung Subzi
- Fried Moong Dal - Microwave Version
- Payatham Paruppu Payasam / Moong Dal (Pasi Paruppu) Payasam
Recipe
Equipment
- ▢ Instant Pot
Ingredients
- ▢ 1 cup Pachai Payaru/Whole moong dal
- ▢ ⅓ cup Coconut grated
- ▢ 2 teaspoon Oil
- ▢ 1 teaspoon Mustard seeds
- ▢ 3 Red chilies
- ▢ ¼ teaspoon Asafetida
- ▢ few Curry leaves
- ▢ Salt to taste
- ▢ 1 tablespoon Lemon/lime juice optional
Instructions
- Dry roast the moong in a pan, until slightly brown and aromatic.
- Soak the roasted moong in enough water for about 2 hrs.
- Drain the water and add fresh water to the beans. Add salt and cook it in instant pot for 4 minutes on high pressure. Release the pressure in 10 minutes. Drain the lentil and keep it aside.
- If cooking on stove top, add fresh water in a pot and let the lentil cook until it crumbles easily between fingers. Add salt during the last 5 minutes of cooking time.
- In the same pan, add oil and fry the seasonings (mustard seeds, asafetida, curry leaves and red chilies).
- Now add the drained the moong and stir well. Add the coconut gratings and mix well.
- Take the sundal off the flame and add the lemon/lime juice if using. Mix well and serve.
Nutrition
More Navarathri / Navaratri
- Karamani Sundal | Black Eyed Peas Savory Sundal
- Payatham Urundai | Moong Dal Ladoo | Pasi Paruppu Laddu
- Carrot Kheer | Carrot Payasam
- Navaratri Festival Recipes | South Indian Navratri Recipes
Pachai Payaru Sundal | Whole Moong dal Sundal
Equipment
- Instant Pot
Ingredients
- 1 cup Pachai Payaru/Whole moong dal
- ⅓ cup Coconut grated
- 2 teaspoon Oil
- 1 teaspoon Mustard seeds
- 3 Red chilies
- ¼ teaspoon Asafetida
- few Curry leaves
- Salt to taste
- 1 tablespoon Lemon/lime juice optional
Instructions
- Dry roast the moong in a pan, until slightly brown and aromatic.
- Soak the roasted moong in enough water for about 2 hrs.
- Drain the water and add fresh water to the beans. Add salt and cook it in instant pot for 4 minutes on high pressure. Release the pressure in 10 minutes. Drain the lentil and keep it aside.
- If cooking on stove top, add fresh water in a pot and let the lentil cook until it crumbles easily between fingers. Add salt during the last 5 minutes of cooking time.
- In the same pan, add oil and fry the seasonings (mustard seeds, asafetida, curry leaves and red chilies).
- Now add the drained the moong and stir well. Add the coconut gratings and mix well.
- Take the sundal off the flame and add the lemon/lime juice if using. Mix well and serve.
