Green Gram (Pasi Payaru) Sundal

How to Prepare

1. Rinse the soaked green gram thoroughly and pressure cook with 5 cups of water and 1 tsp salt for 2 whistles or until soft but not mushy. Drain excess water using a colander and set aside.
2. Heat 5 tbsp oil in a large pan or kadai over medium heat.
3. Add 2.5 tsp mustard seeds and let them splutter.
4. Add 5 tsp urad dal and fry until golden brown.
5. Add 10-15 dried red chilies (adjust to taste) and 5 pinches of asafoetida. Sauté for a few seconds.
6. Add 20-25 curry leaves and sauté briefly.
7. Add the cooked green gram to the pan and mix well to coat with the tempering.
8. Sprinkle 1.25 cups grated coconut over the sundal and mix gently.
9. Add salt to taste if needed and cook for 2-3 minutes on low heat.
10. Turn off the heat and serve hot or at room temperature as a snack or side dish.