Udhaiyam Moong Beans 2kg

Tied in a damp cloth on the windowsill, checked each morning for little tails.

• What: Whole green moong (pachai payaru)
• Pack: 2 kg
• Brand: Udhaiyam, Chennai
• Best for: Sundal, payaru curry, sprouts

Whole green moong, also called pachai payaru (Tamil) · cherupayar (Malayalam) · hesaru kaalu (Kannada) · pesalu (Telugu) · sabut moong (Hindi) · akkha mug (Marathi) · akha mag (Gujarati) · sabut moongi (Punjabi) · sabut mug (Bengali).

What it is

Udhaiyam dals and pulses come from Udhaiyams Agro Foods in Thiruvotriyur, Chennai. This is whole green moong, pachai payaru, with the green skin left on, the same bean that becomes yellow moong dal once it is split and skinned.

It cooks to soft, whole beans with a mild, earthy taste, and it is the moong for Navaratri sundal, cherupayar curry with puttu, whole moong masala with chapati, and sprouts. Choosing between moong? Whole green for sundal, curry and sprouts; Udhaiyam moong dal for pongal and kootu; Heera large moong for bigger beans.

Tip: For sundal, cook the soaked moong just until soft but still whole. Overcooked moong turns to paste in the pan.

Goes well with: Heera Desiccated Coconut, Heera Curry Leaves, Heera Black Mustard Seeds

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