Pachai Payaru Sweet Sundal | Whole Moong Dal Sweet Sundal
Pachai Payaru sweet sundal, aka Whole Moong Sweet Sundal, is one of my favorites to make during the Navaratri festival. It is made with nutritious whole moong beans and sweetened with jaggery.
Whole Moong happens to be one of my favorite lentils after black-eyed peas. I love cooking with different lentils, and this sweet sundal is something that I grew up eating.
I wish I made this Pachai Payaru Sweet Sundal more often, but the Navaratri festival happens to be when I make it without fail every year. The whole moong salted sundal is something I make often as a snack or a side.
There are two sweet sundal I make during Navaratri. One is this, and the other is the Karamani sweet sundal. Whole moong cooks very quickly as well, and using the Instant Pot has made it even easier.
Ingredients Needed
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
Whole Moong dal / Pachai payaru
Jaggery - Measure and powder the jaggery.
Coconut - Freshly grated coconut tastes the best. I use frozen grated coconut.
Cardamom powder - I make fresh cardamom powder just before, and it tastes amazing.
Sugar - Just a little to add a different kind of sweetness.
Salt - My mother always adds a pinch of salt to all the sweet dishes.
Ghee - optional but adds to the flavor.
Step-by-Step Process
Dry roast the whole moong until fragrant (1). This should take about 5 minutes.
Wash the fried dal and soak it in water for about 1-2 hrs (2).
Boil the soaked dal in enough water for about 15 - 20 mins until the dal is cooked. The dal should be mushy when crushed in between the fingers. At this stage, drain it in a colander and keep it aside.
I use my IP these days to cook the Moong dal, and it takes about 4 minutes on high pressure (3). Release the pressure in 10 minutes and then drain the lentil and keep it aside (4).
Measure the jaggery in a pan and add about ½ cup of water to it. Bring it to a boil (5).
When you see that the jaggery is all melted and foaming, add the coconut and the cooked dal. Also, add the cardamom powder and mix well. At this stage, also add the sugar (6 & 7).
You will notice that once you add the dal, the mixture becomes watery. Cook it for a few more mins, until the excess water cooks out (8).
Now add the ghee (if using) and take it off the flame. You will notice that the Whole Moong sweet sundal is a little wet, but it will dry out and become separated when cooled.
Serve the Sundal warm or at room temperature.
More Sundal Recipes to make for Navaratri
- Karamani Sweet Sundal
- Whole Moong Salt Sundal
- Payatham Paruppu Sundal / Moong dal Sundal
- Kondakadalai Sundal / Chick peas Sundal
- Black eyed peas Salt Sundal
More recipes to make with Whole Moong / Mung
Pachai Payaru Sundal - Sundal is very similar to this recipe, except it is salted. 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.
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Recipe
Pachai Payaru Sweet Sundal | Whole Moong Dal Sweet Sundal
Equipment
- pan
- Stove
Ingredients
- ¾ cup Whole Moong dal/ Pachai payaru
- ½ cup Jaggery
- ¼ cup Coconut grated
- ½ teaspoon Cardamom powder
- 1 teaspoon Sugar
- a pinch Salt
- 1 teaspoon Ghee optional
Instructions
- Dry roast the whole moong until fragrant. This should take about 8 mins. Do keep stirring when roasting the dal because they tend to burn easily. You will notice that the color changes from green to brown. At this point take it off the flame.
- Wash the fried dal and soak it water for about 1-2 hrs.
- Boil the soaked dal in enough water for about 15 - 20 mins until the dal is cooked. The dal should be mushy when crushed in between the fingers. At this stage drain it in a colander and keep aside.
- I use my IP these days to cook the Moong dal and it takes about 4 minutes on high pressure. Release the pressure in 10 minutes and then drain the lentil and keep it aside.
- Measure the jaggery in a pan and add about ½ cup of water to it. Bring it a boil.
- When you see that the jaggery is all melted and is foaming, add the coconut and the cooked dal. Also add the cardamom powder and mix well. At this stage also add the sugar. You will notice that once you add the dal the mixture becomes watery. Cook it for 5-8 more mins, until the excess water cooks out.
- Now add the ghee (if using) and take it off the flame. You will notice that the sundal is little wet, but it will dry out and become separated when cooled.
- Enjoy Pachai Payaru Sweet Sundal with friends and family!!!
