Payaru Shundal | Hesaru Kalu Usli

This is green sprouts dry curry. We call it as “shundal”. This is made only in South India. Payaru is a whole green moong dal (green gram). It is one of the healthiest sprouts. Using this various dishes can be made. 

Prep Time : 10 Mins
Soaking Time : 8 hrs
Cook Time : 5 mins

Ingredients

• Payaru / Green Gram / Hesaru Kalu - 1 cup
• Thengar / Coconut / Thenginakayi - 4 tsp
• Pachmalka / Green chillies / Hasimensinakayi - 1 or 2 (medium hot)
• Karvappale / Curry leaves / Karibehuvu soppu - 5 leaves
• Coriander leaves / Kothambri soppu - 4 tsp, chopped
• Yenmchinga rasu / Lemon juice / Nembehanina rasa - 1 tsp
• Salt to taste
• Oil - 2 tbsp
• Kadag / Mustard seeds / Sasive - 1/2 tsp
• Kadlparppu / Split Chickpea / Kadlebele - 1 tsp
• Peryangayam / Asafoetida / Hing -  a pinch

Method

1. Soak the green gram with enough water about 8 hrs (overnight). Then drain out all the water
2. Set the pressure cooker , in a bowl add green gram and 1/4 cup water. Wait until 3 whistle and turn off the gas and let it cool
3. In a pan add oil in a medium flame,  then add mustard seeds, allow them to splutter then add chickpea
4. Add asafoetida, chillies, curry leaves fry all for 2 mins
5. Then add the cooked green gram and stir fry add coconut and salt mix well
6. Add coriander and stir well. Switch off the flame and finally add lemon juice stir well 
7. Serve

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