Green Gram Sundal: Coconutty Whole Moong Bean

6 Aug

Green Gram Sundal

Sundal is a simple legume preparation from south India – a style of cooking in which boiled legumes are tempered with spiced oil and fresh coconut. The sattvic ingredient profile of sundal makes it a popular prasadam (i.e. blessed by the Gods) dish. During the nine days of Navarathri, south Indian homes traditionally offer sundal to their guests, prepared with a different legume each day.

This recipe of green gram sundal uses whole moong bean, also called green gram. Curry leaves are added too in the standard sundal recipe but I prefer the taste of sundal without. Add them in if you wish.

Green Gram Sundal - Whole Moong with Coconut

You Need:

[Serves 4]

  • Green moong bean/green gram – 3/4 cup
  • Coconut – 150 grams
  • Green chilies – 2 or 3
  • Ginger – 1/2 inch stick
  • Salt – to taste
  • Jaggery – 1/2 teaspoon (optional)
  • Mustard seeds – 1/2 teaspoon
  • Dry red chilies – 1
  • Asafoetida – a pinch
  • Ghee – 2 teaspoons

Coconut and Spices

In the picture above (from bottom-left): asafoetida, mustard seeds, dry red chili, green chilies, ginger, fresh coconut.

How To Make Green Gram Sundal:

1. Boil green gram

Soak green gram overnight (~7 hours) in 2 cups of water.

Drain and boil till soft but not mushy. The texture of cooked green moong should be firmer than it would be for dal preparations like green gram masala or toor sabut moong dal. [If using an Indian-style pressure cooker, boil with two cups of water on high heat till one whistle, then remove the cooker from heat and let the steam release naturally.]

Unlock the cooker. Separate out the boiled green gram from the water used for boiling.

Do not discard the flavorful moong water – collect it and use for making osaman.

Boiled Green Gram

2. Prepare the coconut spice base

Grind together fresh coconut, green chilies and ginger coarsely.

Coconut Green Chilies Ginger in Grinder

3. Cook it all together

Break the dry red chili into 5-6 pieces.

Heat ghee in a pan. When the ghee is hot, add asafoetida, dry red chilies and mustard seeds.

Spices in Ghee

When the mustard seeds have popped, add boiled green gram.

Boiled Green Moong, Cooking

Stir to coat the green gram with the spiced ghee.

After two minutes, add salt to taste, jaggery (if using) and the ground chili-ginger-coconut.

Boiled Moong Bean and Grated Coconut

Turn off the heat and stir.

Green Moong Bean and Coconut

Green gram sundal is ready.

Green Gram Sundal

Sundal is versatile in its ways of serving. Tastes good warm as well as at room temperature. Works as a standalone snack as well as an accompaniment for sambar and rice.

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