Pacha & Mocha Parappu Sundal Recipe – Green Sprouts & Flat Broad Bean Stir Fry
Pacha & Mocha Parappu Sundal is a beloved Tamil Nadu dish, commonly enjoyed as a nutritious snack or a side dish. This delicious stir-fry is a combination of green moong sprouts, flat broad beans, and a variety of aromatic spices that pack a punch of flavor. Traditionally prepared during festivals like Navaratri, this dish is made without onions and garlic to maintain its festive purity. Perfect for anyone seeking a high-protein vegetarian snack, Pacha & Mocha Parappu Sundal offers a balanced and satisfying bite.
Cuisine: Tamil Nadu
Course: Snack
Diet: High Protein Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green Moong Sprouts | 1 cup |
| White Broad Beans | 1 cup |
| Onion | 1, chopped |
| Garlic | 4 cloves, chopped |
| Ginger | 1 inch, chopped |
| Fresh Coconut | 1/2 cup, grated |
| Turmeric Powder (Haldi) | 1 teaspoon |
| For Tempering | |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 3/4 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Green Chillies | 2, finely chopped |
| Dry Red Chilli | 2 |
| Curry Leaves | 5, roughly torn |
| Salt | To taste |
| Oil | As needed for tempering |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Instructions:
-
Prepare the Ingredients:
- Begin by soaking the white broad beans (Mocha Parappu) in water overnight. This ensures that they soften and cook evenly.
- In a pressure cooker, add the soaked Mocha Parappu (flat broad beans), water, and a pinch of salt. Pressure cook for about 5 whistles or until the beans are soft and tender. Once cooked, release the pressure naturally, drain any excess water, and set the beans aside.
-
Tempering the Spices:
- In a Kadai or deep frying pan, heat a little oil over medium heat. Add mustard seeds (Rai/Kadugu) and let them splutter.
- Add white urad dal (split), dried red chilies, and asafoetida (hing). Allow the urad dal to turn golden brown and aromatic.
- Once the tempering is ready, add finely chopped green chilies, curry leaves, ginger, and garlic. Sauté for a few minutes until the ginger and garlic soften and become fragrant.
-
Cooking the Beans and Sprouts:
- Add the chopped onion to the pan and sauté until the onions turn soft and translucent.
- Now, add the cooked flat broad beans (Mocha Parappu) along with the green moong sprouts to the pan.
- Sprinkle in turmeric powder (haldi) and salt. Toss everything gently to combine, ensuring that the spices coat the beans and sprouts evenly.
-
Finishing Touch:
- Add the freshly grated coconut to the pan and mix everything well. Allow the coconut to blend into the stir-fry, enhancing the flavor and providing a rich texture.
-
Serve:
- Serve the Pacha & Mocha Parappu Sundal hot as a snack or a side dish. For a complete meal, pair it with Jeera Milagu Rasam, steamed rice, and Beetroot Pachadi for an authentic South Indian experience.
This Pacha & Mocha Parappu Sundal recipe is not only nutritious but also full of rich, aromatic flavors that are sure to satisfy your taste buds. The combination of sprouted moong beans and soft broad beans makes it a wholesome, protein-packed dish, while the tempering of mustard seeds, curry leaves, and asafoetida adds depth and complexity to the flavor profile. Whether enjoyed as a light snack or paired with other dishes, this Sundal is a delightful addition to any meal.
