Green Gram Sundal Recipe
Prep time
Cook time
Total time
Green gram sundal is a simple and healthy recipe using whole green gram soaked and cooked with chillies, coconut, and hing. Popular during Navratri festival in Tamil Nadu and other parts of Southern India
Recipe type: Snacks
Cuisine: Tamil
Serves: 6-8
  • 1.5 cups of green gram (mung bean, pacha payaru)
  • ¼ cup of grated coconut
  • 4 dry red chillies, torn into pieces
  • A few curry leaves
  • ¼ tsp of black mustard seeds
  • ⅛ tsp of hing powder (asafoetida, perungayam)
  • 2 tsp of oil
  1. Prepare the green gram for cooking as mentioned above. Once you have soaked gram ready, proceed with the steps below
  2. Place the payaru in a pressure cooker vessel and add enough water to cover it by an inch or so
  3. Pressure cook for 4-5 whistles (about 15 minutes)
  4. Wait for the pressure to be released and check to see that the beans are cooked. They should hold their shape but turn mushy when squished between your fingers. Don't worry if the beans are undercooked, just return to the cooker and pressure cook for another ten minutes or so. And if they are overcooked, well, that's fine too. They won't look as good but will taste good either way
  5. Heat oil in a kadai or pan and add the mustard seeds
  6. When they pop, add the chillies and curry leaves. Take care during this step, the oil will splutter due to the moisture in the curry leaves
  7. Fry for 10 seconds and then add the hing powder
  8. Give it a quick stir and add the cooked beans
  9. Stir well and let the tempering mix well with the beans
  10. Add salt, mix again
  11. Now add the grated coconut (you can use freshly grated coconut or frozen coconut that's been thawed)
  12. Mix again, taste to make sure there's enough salt, and remove from heat
  13. Serve warm but room temperature sundal tastes just fine too
Recipe by Edible Garden at