Pachai Payir Vella Sundal / Vella Sundal / Whole Moong Sweet Sundal - Navarathri Recipes

Today being Friday and also tomorrow Navarathri (in India it started today) i wanted to share this Vella Sundal / Pachai Payir Vella Sundal. This Vella Sundal is one of the recipe which is prepared on any one of the nine days as Nivedyam. My neighbor maamis also give this sweet sundal as Prasadham on one of the Nine Days when we visit their Home to see Golu. I would like to watch their Golu on all nine days, each day they decorate the Golu differently. Though my mom make this Vella Sundal during Ayutha Pooja or Vinayagar Chathurthi i love the sundal which is made by my Neighbor maamis during Navarathri. Dunno the reason but i love Maami's Sundals or Kozhukattais more than my mom's recipe.
Most of them make vella sundal with Pachai payir/Green Gram but this can also be done with other legumes like - Black Eye Peas, Red Chori/Kaaramani, Chana Dal.

My mom makes this in very simple way, she just add the powdered jaggery to the cooked sundal and stir until jaggery dissolves and lastly add shredded coconut and cardamom powder. But here i used jaggery syrup because of the impurities in the jaggery. Now off to the recipe..

Ingredients

1. Green moong/Pachai Payir     1/2 cup 
2. Jaggery     1/2 cup
3. Coconut    3 tbsp (shredded)
4. Cardamom Powder    1/2 tsp

Method

• Wash and soak Whole moong for overnight or 4-5 hours.
• Then Pressure cook or cook in sauce pan with 2-3 cups of water until soft and cooked.
• Meanwhile in a pan, add jaggery & 2-3 tbsp of water and stir well until it melts.
• Now strain the jaggery water and keep aside.
• Once the green moong cooked drain excess water and keep ready.
• In a pan add jaggery water and bring it to boil until it thickens slightly.
• And then add the cooked and drained green moong and keep stirring until the sundal get blends well with jaggery and thickens.
• After that add shredded coconut and cardamom powder and stir fry for a minute.
• That's it...Tasty Vella Sundal ready.

Notes:
My Grandma used to add a pinch of salt while cooking moong dal.  I too added in my sweet sundal but its optional.
You can also add less or more coconut 2 tbsp -1/4 cup shredded coconut can be added.
Pressure cooking sometimes makes the dal more  mushy, so i prefer to cook on a open vessel until it gets cooked.
Mushy sundal also tastes good but i prefer this way :)