Wednesday, 17 October 2018


PACHAI PAYIRU SUNDAL/ Mung Beans (( steamed and seasoned))

GReen beans consist of high protein  contents including Folate, Niacin, Pantothenic acid, Riboflavin, Thiamin, Vitamin A, Carotene beta, Vitamin B12, Vitamin B6, Vitamin C, Vitamin D, Vitamin E, Vitamin K. It consists of minerals calcium, iron, copper, Magnesium, Manganese, Phosphorous, Potassium, Seleniiiiiiiium Sodium and zinc


Lowers Blood pressure
High fiber contents
Filling food
Controls cholesterol and heart disease risk,
Boosts immunity
Improves skin health
Decreases PMS symptoms

Courtesy: Google

How to make?


Whole green lentils 200 gms
300 ml water to soak
Salt 1/4 tsp
Little water to splash
Shallots  5 pcs chopped
Green Chilly 1 split
Curry leaves 5-10 pcs
Grated Ginger 1/2 tsp
Chopped Coriander Greens, a fistful
Lemon juice drops 5 drops
Grated Coconut 1 tbsp
Mustard seeds 1/2 Tsp
Groundnut Oil 1 Tsp


Wash the whole green lentils thoroughly.
Soak the lentils in 300 ml water for five hours
After five hours the lentils got swollen.
Drain the water completely and cover with a lid and refrigerate them overnight.
The lentils start to sprout in the morning. Notice!
Place them on a pressure pan.
Add salt and splash little water.
Close and pressure-cook up to 2-3 whistles.
Turn off the heat.

Next step is seasoning.

Heat the pan with Ol.
Add mustard seeds to splutter.
Once they start to splutter, add shallot, Green chilly, curry leaves, coriander greens and grated ginger.
Saute them until the shallots turn transparent.
Transfer the cooked lentils to the hot pan and mix gently.
Add Grated coconut and mix gently.
Now squeeze the lemon juice over the green lentils and mix to combine.

Now the Pachai Payiru Sundal/Whole green lentils Sundal is ready to offer Navaratri Deities and served as Prasad to the devotees, loved ones.

One of the perfect Monsoon snacks
Evening Snack for everyone

Cooking Time 15 minutes 
Yield 2 servings.
You can multiply this measurement for more members.

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