Pachai Payaru(Paasi Payaru) Sundal/Moong Bean/Green Gram Stir Fry Recipe

Now blogging is taking a back seat due to other personal commitments.I will try posting at least 2 posts a week from now on. Sharu as usual is busy with her school and other classes.Growing up kids generally need much energy than us especially protein in take should be on the higher side for kids to cope up with the education system today and the competition they face.Legumes form a major source of protein for people who do not eat eggs or non- vegetarian .In our house we generally prepare chicken or fish only on sundays and my kiddo is not a person who would have at least an egg a week mind it I said a week and not a day .So fussy is she with eggs so I had to find alternate ways of adding protein to her diet .One such easy as well as delightful ways is by adding sundals to our daily diet.(You see Sharu is very fond of sundals ).

Coming to today's recipe the paasi payaru sundal is one that does not require much planning as it requires less or at times no soaking time at all.I generally prepare sundal with sprouted moong beans which adds to the health quotient. Moong beans though small in size they are great with regard to health benefits. They are easy to digest and thus they play a very important role in Ayurvedic diet regime. It serves as a great source of protein to a vegetarian diet without adding much calories.

Pachai Payaru Sundal/Moong Bean Stir Fry Recipe- Ingredients

Moong beans/pachai Payaru -1 cup (soaked for 4 hrs or more)
Coconut - 2 tbsp(grated)
Salt - to taste

To Temper :

Oil - 1 tbsp
Mustard- 1 tsp
Urad dhal - 1/2 tsp
Hing - 1 pinch
Red chilly - 1

Method:

1. Pressure cook the soaked paasi payaru with a pinch of salt and water for 2 whistles or till done (soft but not mushy).
2. Heat oil in a kadai add the items in to temper list followed by the cooked paasi payaru and a pinch of salt and saute well check for salt ,switch off the stove and add the grated coconut ,mix well .

My Notes:

• The same can be applied to prepare sundal with sprouted moong beans for a healthier version.
• You can omit the coconut if you do not prefer.
• You can even dry roast the moong beans till aroma arises and then pressure cook it with a soaking time of 1 hour.(Amma does this).
• I have tried pressure cooking moong beans without any soaking or roasting though it cooks well it does yield a lesser quantity.
• I always cook moong beans in a bowl placed in the pressure cooker with water.In this method you can avoid over cooking.See to it that the bowl with moong beans has water just to immerse the beans .This way you can avoid throwing the extra water while cooking moong beans.

Kadai Vegetable Recipe

A lot of things happening in the personal front had guests during the weekend ,so was quite busy for the past 4 or 5 days, no time for blogging. Coming to this kadai vegetable it was prepared long back but somehow missed posting it, so thought that I would post it today.This dish gets it distinct flavor from the freshly ground spices instead of the powders available at home.This dish is quite power packed as all the veggies can be sneaked in and look colorful as per the liking of kids.This recipe is a kind of mixed one from various sources which I tweeked to suit out taste. As they say we first eat with our eyes then only the tongue gets a taste of a dish this one is a real treat to both the eyes as well as the tongue.Now off to the recipe.

Kadai Vegetable Recipe - Ingredients

Mixed Vegetables - 1 cup (cubed)(carrot,beans,peas,Red and green capsicum)
Onion - 2(1 finely chopped & 1 in large chunks)
Paneer - 1/2 cubed
Ginger Garlic paste - 1 tsp
Tomato - 1 (pureed)
Kasoori Methi - 1/2 tsp
Coriander leaves for garnish
Oil - 2 tbsp
Jeera - 1/2 tsp
Salt to taste

To Roast and Grind:

Coriander seeds - 1 tbsp
Red Chilly - 4 nos
Jeera - 1 tsp
Pepper cons - 1/2 tsp (optional)

Method:

1. In a pan add the items under to roast and grind ,cool it and grind it to a fine powder and keep it a side.Pressure cook the cubed carrots,beans and green peas with some salt for just 1 whistle see to it that they are just cooked with slight crunch.
2. In a kadai heat oil add the jeera once it splutters add the finely chopped onions and ginger garlic paste and fry till raw smell leaves.Now add the tomato puree (ie grind one large tomato to a puree in the mixer),ground powder,salt and cook for few more minutes till the raw smell leaves.
3. Now you can add the cubed capsicum(red & green)and the cubed onions and saute for a while now add the cooked veggies ,paneer and give a quick stir,add the crushed kasoori methi and the check for seasoning bring it to a boil and switch off . Garnish with coriander and serve hot with rice or roti.

My Notes:

• The choice of vegetables is yours you can use potato,cauliflower,yellow capsicum etc based on availability.
• Addition of paneer is optional you can omit it or replace it with tofu if you are on a vegan diet.
• The roast and ground powder can be made and stored in larger quantity and used also but fresh one tastes better.
• Adjust the number of red chillies as per spice level required.
• See to it that the capsicum is cooked but still crunchy.