Navratri and Sundal are inseparable. We can make sundal with many legumes and lentils like moong beans, peanuts, black eyed peas, chickpeas, corn etc. Whenever I think of Navratri, sundal comes in my mind immediately. Sundal or cooked pulses, which is given as Prasadam for Navrathri.

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Navratri and Sweet Sundal are inseparable. Celebrate the festive spirit of Navratri with the deliciously unique Sweet Paasi Payar Sundal, a delightful dish made from green split mung beans (paasi payar) and coconut. This traditional Sundal recipe is not only a flavorful treat but also a nutritious option for those observing fasting during the nine nights of Navratri.

The combination of cooked mung beans, jaggery, and freshly grated coconut creates a sweet and satisfying dish while also offering a wholesome and energizing treat. Furthermore, whether it’s served as an offering during pooja or enjoyed as a quick snack, this sundal recipe beautifully captures the essence of the festival. It unites families in celebration and devotion, enhancing the festive spirit and fostering a sense of togetherness.

Sundals serve as prasad on all nine days. The Prasadam version of sundal will not have onions and garlic. You can enhance the taste of the sundal by adding some freshly prepared masalas. The preparation is very easy and simple.

Sundal recipes include Sweet green gram sundal, Chickpea sundal, Kadalai paruppu / channa dal sundal, Ground nut / peanut sundal, sweet corn sundal, Mochai / Field beans sundal, Thatta payir / Red cow peas sundal, Pattani / Green peas sundal, White chickpea sundal and more.

Sundal can be made both spicy and sweet. Spicy sundals are quite common than the sweet version. Here we are going to make a sweet sundal with the protein-rich mung bean or green gram. These beans are one of the best plant-based sources of protein. They’re rich in essential amino acids. They are high in important vitamins, minerals, protein, and fiber.

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Sweet Green gram sundal – Paasi payaru sundal

Course Snack, Vegetarian

Cuisine Indian, South Indian

Keyword Green gram sundal, Navarathri recipes, Paasi payaru sundal, Sundal

Prep Time 5

Cook Time 10

Soaking Time 4

Total Time 4 15

Servings

Ingredients

3/4 Cup Green Gram
Salt for taste
3/4 Cup Jaggery
1 tsp Ghee
1/4 tsp Cardamom powder
2 tbsp Grated coconut

Instructions

Take green gram, clean and soak in water it for 3 to 4 hours.
Add required salt and pressure cook for about 2 to 3 whistles.
Take jaggery in a vessel and add 1/4 cup of water. Switch on the stove and heat till the jaggery dissolves.
In a pan add 1 tsp of ghee and let it melt.
Add the cooked green gram to the pan , to this add the dissolved jaggery by filtering it.
Add cardamom powder to this and give a nice mix.
Let the water evaporates, now add the grated coconut and saute well.
Now our sweet green gram sundal is ready.

Video

Notes

Soaking Tips:
- Soaking the green gram helps it cook faster and evenly. If you are short on time, you can soak it in hot water for about 1 to 2 hours as a quick alternative.
Jaggery Choice:
- Use good-quality jaggery for the best flavor. You can also use organic or palm jaggery for a healthier option.
Flavor Variations:
- You can add a pinch of dry ginger powder (sukku) along with the cardamom powder for a unique twist.
- For a richer flavor, you may add roasted cashews or raisins sautéed in ghee.
Texture Adjustment:
- Ensure the green gram is cooked soft but not too mushy, as it should hold its shape in the sundal. If it becomes too soft, reduce the cooking time during pressure cooking.
Health Benefits:
- Green gram is a great source of protein and fiber, making this sundal not only a festive treat but also a nutritious snack.
- The use of jaggery instead of refined sugar provides essential minerals like iron and magnesium.
Serving Suggestion:
- Sweet green gram sundal is commonly prepared during festivals like Navaratri as a prasadam (offering). It pairs well with savory sundal varieties when served as part of a festive platter.

Step by Step Instructions

Preparation

Wash the green gram thoroughly and soak it in water for 3 to 4 hours.

Cooking the Green Gram

Add water and the required amount of salt. Pressure cook for 2 to 3 whistles until the green gram is soft but not mushy. Set aside.
Drain the soaked green gram and transfer it to a pressure cooker.