Paccha Payaru/Green moong dal sundal is made during the Navaratri festival. Its highly nutritious and is light on the stomach.
Green moong dal - 250 grams
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Green chillies – 3-4
Red chillies – 1-2 broken into 2 halves
Turmeric -1/4 tsp
Asafetida (Hing) - a small pinch
Freshly grated Coconut – 1-2 tbsps
Cooking oil - 1 tbsp
Salt as per taste.
Curry leaves – a sprig
Coriander leaves for garnish
Soak the Green moong dal in water overnight. In the morning rinse out well, add some turmeric powder and little water as moong gets cooked very fast and pressure cook it for about 3-4 whistles. Don’t throw the water in which the dal has been boiled as it contains a lot of nutrients. Keep the boiled dal aside.
In a Kadhai (wok), Add oil, when it is hot, Add the mustard seeds and when they begin to crackle, Add udad dal and the red chillies, when the udad dal becomes slightly pink, add the green chillies and the curry leaves and fry well, now add in the boiled Green moong dal and turmeric, asafetida and salt. Mix well. Cover the kadhai with a lid. Don’t add water, The boiled dal already has some water, so let it cook. Once all the water is soaked up Add freshly grated coconut and some coriander leaves and mix well.
Serve hot with Rice and Rasam or enjoy it as it is.