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Home » Festivals » Navarathri / Navaratri

Published: Sep 28, 2020 · Modified: Jan 27, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Pachai Payaru Sweet Sundal | Whole Moong Dal Sweet Sundal

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Pachai Payaru sweet sundal aka Whole Moong Sweet Sundal is one of my favorite to make during the Navaratri festival. It is made with nutritious whole moong bean and sweetened with jaggery.

Pachai Payaru sweet Sundal made with whole moong in a white bowl.

Whole Moong happens to be one of my favorite lentil after black eyed peas. I love cooking with different lentils and this sweet sundal is something that I grew up eating.

I wish I make this Pachai Payaru Sweet Sundal more often, but Navaratri festival happens to be when I make it without fail every year. The whole moong salted sundal is something I make much 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 Instant pot has made it even more easier.

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Ingredients Needed

Ingredients listed for Moong dal sweet sundal

Check the recipe card at the bottom of the page for exact measurements and printable detailed recipe.

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 mins.

Wash the fried dal and soak it 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 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).

Process shot to fry and cook the green moong lentil

Measure the jaggery in a pan and add about ½ cup of water to it. Bring it a boil (5).

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 (6 & 7).

You will notice that once you add the dal the mixture becomes watery. Cook it for 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 little wet, but it will dry out and become separated when cooled.

Process shot to make jaggery syrup and cook moong sweet sundal.

Serve the Sundal warm or at room temperature.

Whole Moong dal sweet sundal in a white bowl

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 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 an 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.

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Spicy Green Gram Crepes in a bowl

Pachai Payaru Sweet Sundal | Whole Moong Dal Sweet Sundal

Pachai Payaru Sweet Sundal is a traditional South Indian whole green gram sweet sundal recipe. This sweet version of sundal is made using whole moong dal / passi payaru legume and sweetened with jaggery.
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Course: Snacks
Cuisine: Indian, South Indian
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 274kcal
Author: Sandhya Ramakrishnan

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!!!

Nutrition

Calories: 274kcal | Carbohydrates: 51g | Protein: 10g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 12mg | Potassium: 18mg | Fiber: 4g | Sugar: 27g | Vitamin A: 75IU | Calcium: 23mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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