Green Gram Sundal | Pacha Payaru Sundal | Sundal Recipe

Pacha Payaru  Sundal is one of the easiest, healthiest and tastiest snack made from green gram dal.Usually i make this for evening tea or as accompaniment for puttu, but you can prepare this sundal as your Navarathri prasadam too. 

In this year 2016, Navarathri will start on 1st oct and will continue for next 9 days. Though we don't keep kolu in our home, i like this time of  the year, it's so festive on evening times. Every temple near our home at Tirunelveli, keep a lot of bommai(doll) in golu and it's so exciting to go and watch in each temple.

It's a practice to prepare atleast one prasadam every day and offer to god. Sundal is the main prasadam for this festival,so thought of sharing various sundal recipes in coming days.Stay tuned.

Green Gram Sundal

Preparation Time : 8 hrs for soaking | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Sundal | Recipe Cuisine: Indian
Pacha Payaru Sundal, Green Gram Sundal description.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Green Gram - 1/2 cup
Oil - 1 tsp
Mustard & Urad Dal - 1 tsp
Red chili - 1
Curry leaves - few
Grated Coconut - 2 tbsp

Procedure

Soak the peas for overnight, put it in pressure cooker and add salt.

Add water just enough to cover the green gram.Cover the cooker with lid and put on whistle and cook for 2 whistles.

Once the pressure released from the cooker, open it.Heat the kadai with oil, add mustard & urad dal, let the mustard splutter.

Add curry leaves & red chili.Then add  the green gram and let it be in flame for 2-3 mins and then add grated coconut and give a good mix.

That's it , Tasty & Healthy Green Gram Sundal is ready.

Related : How to make Karamani Sundal 

Notes:

• Add salt while cooking Green Gram itself.
• As per your liking, add more or less grated coconut.
• If you forget to soak overnight, soak  it in hot water for 3-4 hrs and cook for extra 2 whistles to get soft sundal. I tried this way so times and it turned out good.
  

Continue Reading »

Pesaruttu | Green Moong Dal Dosa | Dosa Recipe

Pesaruttu, a healthy and tasty dosa made from the green moong dal. I got introduced to this healthy dosa through blogging world around 7 years back and ever since I have been making this dosa regularly for our breakfast/dinner.

It's such a easy recipe to make and just like adai dosai, there is no need to ferment the batter for this recipe and still it tastes so good. If you're looking for some healthy alternative dosai from the regular one, give it a try on this one, i'm sure that you won't get disappointed.  

PS:It's an old post, recently i have updated the pictures for pesaruttu and included the step by step pic for pesaruttu. 

Pesaruttu | Green Moong Dal Dosa

Preparation Time : 6 hrs | Cooking Time : 20 mins | Serves : 4 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Pesaruttu, Green Moong dal Dosa, Dosa recipe Pesaruttu, a healthy and tasty dosa made from the green moong dal.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Green Moong Dal - 1 cup

Idly Rice - 1/4 cup

Green Chili - 2
Asafoetida powder - 1/4 tsp

Ginger - 1/2 inch piece

Salt- to taste

Procedure

Soak Moong dal & rice for atleast 6 hrs. Discard the soaked water and add them into mixie jar along with green chili and ginger.

Add needed water and grind them into smooth batter. Transfer into the bowl and add enough salt.

Next add the asafoetida powder and mix it well. The batter should be in pouring consistency. Heat the dosa tava and pour the batter in the center and spread it evenly like regular dosa.

Drizzle oil on the top and the side and cook for a min and then flip it and cook it on other side for 30 secs and remove it from the tava.

Tasty Pesaruttu is ready to serve. Serve it with your favorite chutney. Here i have served it with peanut chutney.

Related: Chutney varieties for dosa and idli 

Notes:

• No need to ferment the batter, you can make this dosa once the batter is ready.
• For extra flavor, you can add 1/2 tsp of cumin seed while grinding.
• Usually i add water to the dal and rice and keep it in the refrigerator for overnight and make the batter in the morning for pesaruttu.
• Long hours soaking helps to grind the dal easily.
• Adjust the amount of chilies as per your liking.
  

Onion Chutney

Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 2 
Recipe Category: Chutney | Recipe Cuisine: Indian

Ingredients

Onion - 1 

Tomato - 1

Red chili - 4 nos

Garlic pods - 2 nos

Curry leaves - 3-4 leaves

Coriander leaves - 2 strand

Gingelly Oil /Sesame Oil - 2 tbsp

Salt 

Procedure

Chop the onion and tomato roughly into pieces.

Heat oil in the pan ,first fry red chili and garlic pods and keep it aside .

In the same pan,add onion and tomato and saute it until it cooks(make sure that onions are cooked,otherwise the chutney will be bitter).

Finally add curry and coriander leaves,saute it for 2 mins and then switch off the flame . Allow to cool completely.

Grind this along with red chili,garlic and salt in a mixer.

Now Onion/Vengaya chutney is ready. For restaurant style chutney refer here

Continue Reading »