White Peas Sundal

Populary known as Thenga(Coconut) manga(mangoes) pattani(white peas) sundal. This sundal can be prepared in a variety of ways.
In this version, the white peas, are cooked in pressure cooker and seasoned with mangoes, ginger, green chillies and coconuts. You can use coriander leaves for garnishes. As I mentioned earlier in my posts, soaking is the most important process for any type of sundals. This white peas must be soaked for 8 to 10 hours and then cooked for perfect results.

Prep time : 10 minutes

Soaking time : 8 hours

Cook time : 10 minutes

Serves : 3

Category : Festival

Author : Muthulakshmi Madhavakrishnan

Ingredients

100 grams white peas
1 green chilly
3 tbsp coconut
2 tsp chopped ginger
1 tbsp finely chopped mangoes(optional)
1/2 tsp asafoetdia powder
1/4 tsp mustard
1/4 tsp urid dal
1 tsp oil
salt

Cooking Directions

1. Wash the white peas in water for 2 times and soak with 3 cups of water for 8 hours.

2. Take a mixer jar and add the green chilly, ginger and grated coconut. Pulse it without any water.

3. After 8 hours, drain the water and wash the peas one more time. Add it into a pressure cooker and add 1/2 cup of water. Pressure cook for 7 to 10 whistles. Allow the pressure to settle down. Drain the water.

4. Heat oil in a pan and add the mustard and urid dal. When the urid dal turns golden brown, add the curry leaves and chopped mangoes. Saute it for a few seconds.

5. Next, add the cooked white peas.Add the required salt, asafoetdia powder. Mix them evenly and add the ground coconut mixture. When the sundal gets coated with the coconut mixture switch off the flame and transfer it to the dish.

White Peas Sundal with step by step photos

1. Wash the white peas in water for 2 times and soak with 3 cups of water for 8 hours. After 8 hours, drain the water and wash the peas one more time. Add it into a pressure cooker and add 1/2 cup of water. Pressure cook for 7 to 10 whistles. Allow the pressure to settle down. If there is any water drain it completly and allow them to cool down.

2. Take a mixer jar and add the green chilly, ginger and grated coconut. Pulse it without any water.

3. Heat oil in a pan and add the mustard and urid dal. When the urid dal turns golden brown add the curry leaves and chopped mangoes. Saute it for a few seconds.
Next, add the cooked white peas. Add the required salt and asafoetida powder.

4. Mix them evenly and add the ground coconut mixture. When the sundal gets coated with the coconut mixture switch off the flame and transfer it to the dish.

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