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.
Green Gram
Green gram is moong bean with its olive-green skin on.
Hare Moong ka Cheela: Green Gram Pancakes
Hare moong ka cheela (savory green gram pancake) is a richer variation of the yellow moong ka cheela. The process of making the cheela remains the same, except that the base lentil in this one changes from the light yellow moong bean to the more potent green gram (moong bean).
Sabut Moong Dal: Whole Green Gram Masala
If you a want a change from the same old yellow dal but not something as heavy as rajma and channa, sabut moong dal (greem gram) is the one to go for.
Toor Sabut Moong Dal
A simple lentil dish to go with Indian meals – toor dal (arhar dal/pigeon pea split) with a fistful of saboot moong (green gram or whole moong, with the green skin on) in it. The yellow and green of toor sabut moong dal makes for a bright-looking colorful dish.