This Payatham Payaru Sweet Sundal had been on my do list for a long time, finally I did it today. This is again a simple recipe, the only part that has to been taken care is cooking the moong beans perfectly, they should be cooked well but at the same time not mushy. We add a little jaggery to give a slight sweetish taste to the sundal, other than that, everything else is like the regular sundal..
Need To Have
- Moong Beans/Payatham Payaru - 1/3 cup
- Grated Coconut - 2 to 3 tablespoons
- Jaggery Powder - 4 to 5 teaspoons
- Urad Dal/Husked Black Gram - 2 teaspoons
- Mustard Seeds - 1/2 teaspoon
- Asafoetida - 1/4 teaspoon
- Dried Red Chilly - 1
- Curry Leaves - 6 to 10
- Salt to taste
Soak the moong beans overnight and pressure cook it with salt and just enough water to cover the beans, for just one whistle, the beans should be cooked but not mushy. Drain the beans if it has some water left in it.
Heat some oil, add the urad dal and mustard seeds, when it starts spluttering, add the dried red chilly and asafoetida followed by the curry leaves and mix for a few seconds.
Add the cooked beans and mix for a couple of minutes, finally add the jaggery and grated coconut and mix for another minute or two and remove.
Though I have pressure cooked the beans, I would say it's better to cook the beans in a regular pot, you can be sure that the beans are cooked to the correct level, without becoming mushy.
I have used organic jaggery powder, if the jaggery is not pure, then melt the jaggery in a little water, strain and cook the syrup till thick and then add it to the sundal.
You can add even 2 or 21/2 tablespoons of jaggery, I limited to 4 to 5 teaspoons, since I was not sure whether my family would like it very sweet.