Delicious Green Gram Sundal – A Wholesome and Healthy Snack

"Celebrate Navratri with Delicious Green Gram Sundal (Pacha Payar/Pasi Payar Sundal) – A Protein-Packed Wholesome Snack"

Navratri: A 9-Day Celebration of the Goddess

    As Navratri season unfolds, it’s time to indulge in wholesome and nutritious dishes like Green Gram Sundal. Known as Pacha Payar or Pasi Payar, this sundal is a superfood rich in protein and loaded with essential minerals. Moreover, it possesses a cooling nature, making it perfect for the festive season.

    During Navratri and specifically in the Tamil month of Purattasi, many Hindus observe a vegetarian diet, favouring Saatvic or mild vegetarian foods. The nine-day festival commemorates the descent of Goddess Durga to bless her devotees. In Tamil Nadu, the festivities include setting up Golu, an intricate display of dolls representing deities, animals, and more, inviting friends and family to share in the celebrations.

    Navratri is celebrated differently across India, but in South India, you’ll hear joyous calls for “Nammathu Golukku Vango!” along with offerings of Prasadhams, Sundals, Pongals, and Thamboolams. Little Girls in Pattu Pavadai, women adorned in Silk Sarees singing Keerthanams & Bajans is a Navratri Scenario in the neighbourhoods. This period encourages strict vegetarian diets and a focus on Saatvic food, with many abstaining from onions and garlic. Each day of the Navratri Puja features a unique spread of traditionally prepared Rice Dishes, Payasam/Sweet & Sundals for 9 days of Puja, embodying a ritualistic celebration.

Experience the ritualistic celebration of Navratri with a unique array of Traditional Rice Dishes, Payasams, Sweets, and Sundals prepared each day throughout the nine days of Puja!

    The tradition of fasting and eating Saatvic food during Navratri prepares our bodies for the upcoming winter in India, boosting energy, enhancing immunity, and cleansing the digestive system.

Nutritional Benefits of Green Gram Sundal

Green Gram Sundal not only delights the taste buds but also offers numerous health benefits:

• High in Protein: Essential for muscle repair and growth.
• Rich in Minerals: Provides vital nutrients like magnesium, potassium, and iron.
• Cooling Properties: Beneficial during warmer months.
• Easily Digestible: Supports a healthy digestive system.

Explore a full list of Navratri Recipes for more Naivedhyam/Prasadham Recipes ideas perfect for the festive season.

Recipe Details – Pasi Payar/Green Gram Sundal

• Course: Side Dish | Healthy Snack
• Spice Level: Mild to Moderate
• Difficulty Level: Easy | Beginner-friendly
• Servings: Serves 3–4 People
• Recipe Author: SM

Total Time:

• Preparation Time: 5–10 Minutes
• Soaking Time: 20–30 Minutes
• Cooking Time: 15–20 Minutes

Food as Medicine: Discover the amazing Health Benefits of Moong Dhal! Click here to read more!.

Ingredients for Green Gram Sundal

For Green Gram/Pasi Payar Sundal:

• 1/2 Cup of Green Gram/Pasi Payar
• A pinch of Turmeric (Optional)
• Salt to Taste
• 1/2 Teaspoon of Ghee (Optional)
• 1 1/2 Cups of Water

For Tempering & Seasoning:

• 2 Teaspoons of Oil
• 1 Teaspoon of Mustard Seeds
• 1 Dry Red Chilli
• 2 Green Chillies
• A sprig of Curry Leaves
• A pinch of Asafoetida
• 3 Tablespoons of Grated Coconut

Method: How to Cook Green Gram/Pasi Payar Sundal

Cooking Green Gram in a Pressure Cooker

• Dry Roast: On low flame, dry roast the green gram until fragrant (3-5 minutes).
• Clean: Wash the dhal until the water runs clear. Soaking for 30 minutes to 1 hour is optional.
• Prepare for Cooking: If soaked, drain and discard the water. Add 1 1/2 cups of water, turmeric, ghee, and salt to the green gram.
• Pressure Cook: Cook on high flame for 1–2 whistles, then lower the flame and cook for another 5 minutes. If soaked, cook for just 1 whistle.
• Release Pressure: Switch off the flame and allow the pressure to release. Fluff the cooked green gram.

Cooking Green Gram in a Saucepan

• Dry Roast: As above, dry roast the green gram until fragrant (3-5 minutes).
• Clean: Wash until the water runs clear, soaking if desired.
• Boil Water: Add 2 1/2 cups of water to boil.
• Cook Dhal: Add the green gram, turmeric, ghee, and salt to boiling water. Cover and cook on medium flame for 5–8 minutes, stirring occasionally, until the dhal is soft but not mushy.
• Drain: Switch off the flame and drain any excess water.
  

Satisfy your cravings! Find more delicious Green Gram and Moong Dhal recipes here!

Preparing the Green Gram Sundal

• Heat Oil: In a pan, heat oil.
• Tempering: Splutter mustard seeds, black gram dhal, dry red chillies, green chillies, and curry leaves.
• Add Asafoetida: Stir in a pinch of asafoetida.
• Incorporate Coconut: Add grated coconut and sauté briefly.
• Combine: Add the cooked green gram and stir well. Cook on low flame for a few minutes until everything is well incorporated.
• Serve: Enjoy hot or cold as a side dish, evening snack, or Naivedhyam/Prasadham.

Storage and Usage Tips

• Storage: Store any leftover sundal in an airtight container and refrigerate for up to 2 days.
  
• Reheating: Gently reheat in a pan or microwave before serving. Avoid reheating repeatedly to maintain freshness.

  
  

Pro Tip: For Naivedhyam/Prasadham, always prepare fresh sundals, as leftovers are not suitable for offerings.

Notes & Tips for Nutritious Green Gram Sundal:

• Butter or Ghee: Adding these while cooking enhances flavour and speeds up the process.
• Ayurvedic Insight: Green gram cooked with ghee balances its dry qualities, but is optional.
• Cooking Tip: Avoid overcooking for sundal recipes.
• Spice Adjustments: Modify the number of green chillies and dry red chillies based on spice preference.
• Variations: Try this recipe with black/white chickpeas, moong dhal, peanuts, green peas, cowpeas, red beans, kidney beans, or Bengal gram.

Cooking Guide: Looking for a complete guide on How to Cook Beans, Lentils, and Pulses? Click here to learn more!

Protein packed Evening Snack

    Green Gram Sundal is a delightful, nutritious addition to your Navratri celebrations. It’s perfect for those seeking healthy snack options that align with festive traditions. Not only does it taste amazing, but it also supports your health goals. Whether you’re looking for a quick side dish for lunch or a healthy evening snack, this sundal ticks all the boxes!

Ready to try more temple-style recipes? Explore my South Indian Prasadam Collection and recreate the divine flavours at home.

Make Your Navratri Celebrations Special

    Looking for more festival-friendly recipes? Check out beautifully curated 9-Day Navratri Menu for a variety of delicious dishes to serve during this auspicious time. You’ll find a selection of sundals, pongal, and other sweet treats to celebrate each day of Navratri.

Kondaikadalai/Chick Peas Sundal – A Quick and Healthy South Indian Snack

     Sundal is a quintessential South Indian dish made from cooked dry beans, lentils, or pulses, seasoned with a mild tempering of mustard seeds, urad dal, curry leaves, dry red chillies, and grated coconut. This protein-packed snack is perfect for festive offerings like Naivedhyam/Prasadhams during Navratri, Vinayaka Chaturthi, or Krishna Jayanti. Besides being a devotional dish, Sundal is also a delicious side for lunch or a wholesome evening snack. If you’ve ever visited temples during festivals, you know how divine sundals can taste with the aroma of camphor, flowers, and holy offerings lingering around.

Why Sundal During Navaratri?

    During Navaratri, Sundal is not just a treat; it holds cultural significance. This dish, often offered as Naivedhyam or Prasadhams in temples, symbolizes purity and devotion. Scientifically, lentils and pulses are high in protein and fibre, making Sundal a healthy choice during fasting. The inclusion of various beans contributes to a balanced diet, providing essential nutrients needed during these festive days

Why You’ll Love This Kondaikadalai Sundal Recipe

• Quick and Easy: Prepping sundal requires minimal effort, and it comes together in under 30 minutes! 
• Versatile: Swap out chickpeas with other pulses like Green Gram, Peanuts or Rajma to create different variations.
• Perfect for Festivals: Ideal for festive occasions, this sundal recipe can also be made without onions for Naivedhyam.

Kondaikadalai Sundal: Your Guide to Making a White Chickpea Festive Delight:

   This easy Kondaikadalai Sundal recipe uses White Chickpeas (also known as White Chana). To prepare, I typically soak the chickpeas overnight for best results. After draining the soaking water, I cook the chickpeas in a pressure cooker until they are soft and tender. Once cooked, temper it with seasoning and there you go with a healthy and nutritious South Indian Snack.

Cooking Guide: Looking for a complete guide on How to Cook Beans, Lentils, and Pulses? Click here to learn more!

• Course: Side Dish | Healthy Snack
• Spice Level: Mild to Moderate
• Difficulty Level: Easy | Beginner-friendly
• Servings: Serves 3–4 People
• Recipe Author: SM

Total Time:

• Preparation Time: 5–10 Minutes
• Soaking Time: 8–10 Hours (Overnight Soaking)
• Cooking Time: 25–30 Minutes
  
  

  Explore a full list of Navratri Recipes for more Naivedhyam/Prasadham Recipes ideas perfect for the festive season.
  

  
  

Step-by-Step Guide on How to Make Kondaikadalai/Chick Peas Sundal

Ingredients for Kondaikadalai Sundal

To Soak and Cook

• 1/2 Cup of White Chick Peas
• 2 Cups of Water

For Tempering

• 2 Tablespoons of Oil
• 1 Teaspoon of Mustard Seeds
• 1 Teaspoon of Black Gram Dhal/Urad Dhal
• 2 Dry Red Chillies
• 2 Sprigs of Curry Leaves
• A Pinch of Asafoetida (Optional)
  
• 2-3 Tablespoon of Grated Coconut

Method:

Soaking and Cooking Chickpeas

• Soak the Chickpeas: Rinse 1/2 cup of chickpeas and soak them in water overnight (8-10 hours). For a quicker method, soak them in boiling water for 3–5 hours.
• Cook the Chickpeas: Drain the soaking water and transfer the chickpeas to a pressure cooker with 2 cups of fresh water. Cook on high heat for 2 whistles, then lower the heat and cook for 4-5 more whistles until the chickpeas are soft.
• Drain and Set Aside: Once cooked, drain the excess water and set the chickpeas aside.
  

Quick Tip: Avoid adding salt while pressure cooking the chickpeas to maintain their texture and flavour.

Making the Tempering

• Heat Oil: In a pan, heat 2 tablespoons of oil.
• Splutter the Spices: Add 1 teaspoon of mustard seeds and 1 teaspoon of black gram dal (urad dal). Once they splutter, toss in 2 dry red chillies, 2 sprigs of curry leaves, and a pinch of asafoetida.
• Add Coconut: Stir in 2–3 tablespoons of grated coconut and fry for a few seconds to release the flavours.

Honouring Tradition: No Onions for Naivedhyam Sundal. For those making this sundal recipe as Naivedhyam/Prasadam, remember to skip the onions for a traditional and authentic offering.

Final Assembly

• Mix the Chickpeas: Add the cooked chickpeas into the pan, followed by a pinch of salt. Stir everything well on low heat to let the flavours blend together.
• Serve: Kondaikadalai Sundal can be served warm or cold as a side dish, snack, or Naivedhyam.

Variations: Try using Black Chickpeas, Green Gram, or even Peanuts for a different variation of this sundal! Though the basic recipe serves the same, only the soaking & cooking time varies with each Beans, Lentils & Pulses.

Storage and Usage Tips

• Storage: Store any leftover sundal in an airtight container and refrigerate for up to 2 days.
  
• Reheating: Gently reheat in a pan or microwave before serving. Avoid reheating repeatedly to maintain freshness.

Pro Tip: For Naivedhyam/Prasadham, always prepare fresh sundals, as leftovers are not suitable for offerings.

Protein packed Evening Snack

    This Kondaikadalai Sundal recipe is a simple yet flavourful dish, perfect for festive celebrations and wholesome snacking. Whether you’re looking for a quick side dish for lunch or a healthy evening snack, this sundal ticks all the boxes!

Ready to try more temple-style recipes? Explore my South Indian Prasadam Collection and recreate the divine flavours at home.

Make Your Navratri Celebrations Special

    Looking for more festival-friendly recipes? Check out beautifully curated 9-Day Navratri Menu for a variety of delicious dishes to serve during this auspicious time. You’ll find a selection of sundals, pongal, and other sweet treats to celebrate each day of Navratri.

NOTES :

• Ragi has a high fibre content.
• Ragi has a rich source of Minerals like Calcium, Phosphorus, Potassium and Iron.
• Calcium in the cereal helps to strengthen the Bones.
• Iron and other Minerals in Ragi helps to fight against Osteoporosis and helps to improve the haemoglobin level in the body.
• Ragi is one cereal grain which has high Protein Content.
• It is also one of the cereal grain which is gluten-free.
• As Ragi has highly complex Carbohydrate and high fibre content, it is suitable to control Diabetes
• It regulates blood sugar levels.
• Ragi also has antimicrobial properties and fight against Bacterias which causes Food Poisoning, Typhoid.
• It also helps to fight against soft tissue infections.
• Ragi helps to maintain a healthy skin and also helps to keep you young.
• The Anti-oxidants in Ragi helps to fight against Cancer.
• Ragi reduces Bad Cholesterol and also prevents from Cardio-vascular diseases.
• Ragi drink is a great recipe for Kids.

HOW TO MAKE RAGI HEALTH DRINK/ RAGI MALT

RAGI HEALTH DRINK/RAGI MALT - SWEET VERSION

INGREDIENTS :

METHOD :

• Mix Ragi Flour with few teaspoons of cold Water and make a paste out of it.
• Mix well until there are no lumps.
• Pour in the remaining water to the Ragi paste and mix well.
• Add the sweetener of your choice along with a pinch of Salt and mix well.
• Boil this mixture on a low flame stirring continuously.
• After few Minutes pour in the Milk and mix well.
• Cook for another few minutes until the Ragi Malt boils.
• Switch off the flame and allow it to cool.
• Serve the Sweet Version of Ragi Health Drink hot or cold.
• Can sprinkle few teaspoons of grated Coconut and a pinch of Cardamom powder to the Ragi health drink, if preferred.

RAGI HEALTH DRINK/RAGI MALT - SALTY VERSION

INGREDIENTS :

METHOD :

• Mix Ragi Flour with few teaspoons of cold Water and make a paste out of it.
• Mix well until there are no lumps.
• Pour in the remaining water to the Ragi paste along with Salt and mix well.
• Boil this mixture on a low flame stirring continuously.
• Cook the Ragi Malt until it boils.
• Switch off the flame and allow it to cool.
• Once the Ragi has totally cooled, pour in the Curd/Yoghurt/Buttermilk to the Ragi health Drink and mix well.
• Serve the Salty Version of Ragi Health Drink, cold.

RAGI PORRIDGE/RAGI HEALTH DRINK FOR WEANING BABIES :

INGREDIENTS :

To Soak :

To Cook :

To Serve :

METHOD :

• Clean for any impurities and wash the Ragi Grains.
• Soak Ragi overnight or at least for 8-10 hours with ample of water.
• Drain the Water and wash the Ragi Grains well.
• Grind the soaked Ragi Grains with few teaspoons of water in a blender into a fine paste.
• Collect the ground Ragi Paste and sieve it through a clean Muslin Cloth or a fine-meshed colander.
• Squeeze the Ragi paste and collect the Ragi Milk in a bowl, add water accordingly.
• Repeat the process until you could squeeze out all the extract out of the Ragi Paste.
• Pour fresh Cow Milk to the drained Ragi milk extract along with Rock Sugar and mix well.
• Boil this Ragi Mixture on a very low flame stirring continuously.
• Allow it to boil.
• Adjust the consistency of the Ragi Drink.
• The consistency of the Ragi Drink should be thin if you are feeding it for weaning babies.
• Allow the Ragi Drink to cool down.
• Serve it warm with a drizzle of Ghee, if preferred. 

NOTES :

• If using Ragi Flour, mix it with water to make a paste and sieve it through a clean muslin cloth and extract the milk.
• Follow the rest of the steps above.
• There should be no lumps in the Ragi Paste. Mix well with cold water.
• Can sweeten the Ragi Drink with Sugar too.  Adding Palm Sugar/Rock Sugar is a healthier option.
• Serve the Ragi Drink Warm to weaning babies, this will aid easy digestion.
• Serving the Ragi Drink with a drizzle of Ghee is purely optional.
• If you are feeding this Ragi Drink to kids of 1 year of age, there is no need to sieve the Ragi paste.
• Also can add few Roasted Gram Dhals(Pottukadalai) while grinding the Ragi Grains.
• Adjust the consistency to suit your preference.

HOW TO MAKE AVAKKAI MANGO PICKLE

INGREDIENTS :

METHOD :

• Wash the Mangoes and pat dry them with a clean kitchen towel.
• Chop the Mangoes into cubes having the shell intact.
• In a large mixing bowl/jar, add the chopped Mango pieces along with Salt and mix well.
• Cover the bowl/jar and leave this aside for a day.
• Next day, the water would have released from the Mangoes.
• Meanwhile, dry roast the Fenugreek seeds on a low flame until it splutters and turns fragrant.
• Grind the roasted Fenugreek Seeds into a fine powder and keep it aside.
• Dry roast the Yellow Mustard seeds on a very low flame for a few minutes.
  
• Coarsely grind or Crush the Yellow Mustard Seeds and keep it aside.
• Give a quick toss, add Turmeric Powder, Red Chilli Powder, Crushed Mustard Seeds, Fenugreek Powder & Asafoetida Powder to the chopped Mangoes and mix well.
• Finally, add the Black Chick Peas to the above and mix well(optional).
• Pour the Gingelly Oil into the Pickle and mix well.
• Mix all the ingredients until well combined, add a dash of Salt if required.
• Tightly cover the mouth of the jar and leave this in a cool, dry and dark place for about 5 days to 1 week.
• Mix the pickle every two days with a clean and dry spoon(preferably wooden spoon).
• After 5 days to a week's time, Avakkai Mango Pickle is ready to be used.
• The Avakkai Mango Pickle is ready once the spice mixture is well infused into the Mangoes.
• The Mangoes would have turned soft and tender, once the pickle is ready.
• Store the Pickle in a clean and dry Glass/Ceramic Jar.
• Avakkai Mango Pickle tastes great with Curd Rice and is the best accompaniment with Rice Gruel(Porridge).

NOTES:

• The mangoes should be absolutely dry & moist free before cutting them for the Pickle.
• Care should be taken while chopping the mangoes, keeping the shell and the kernel intact.  Once the Mangoes are cut, remove the kernels and discard them.
• If it is difficult to cut the Mangoes with the Shell intact, chop them into cubes without the shell.
• Care should be taken while dry roasting fenugreek seeds.  Do not burn them, which would totally spoil the taste of the pickle.
• Adding Black Chick Peas to Avakkai Mango Pickle is truly optional.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil to the pickle.  This will prolong the shelf life of the pickle.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Avakkai Mango Pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If stored properly,  Avakkai Mango Pickle can last for a year or so. 
• The Pickle should be stored in a dry and dark place.
• In humid climates, it is advisable to keep them refrigerated to avoid spoilage.