Pattani Sundal, also known as Green Peas Sundal, is a delicious and protein-packed South Indian snack that is both wholesome and flavorful. This traditional recipe is a popular offering during festivals like Navratri and can also be enjoyed as a quick, healthy snack anytime. Made with soaked green peas, aromatic spices, and fresh coconut, Pattani Sundal combines the goodness of legumes with the rich flavors of South Indian cuisine.
This dish is simple to prepare, making it perfect for beginners or anyone looking to whip up a nutritious meal in a short time. Green peas are a great source of protein, fiber, and essential vitamins, making this sundal a nutritious choice for those seeking a balanced diet. With the addition of freshly roasted spices and coconut, Pattani Sundal brings a burst of flavor to your taste buds, making it a delightful snack for any occasion.
Naivedyam (food offering) is done twice daily, accompanied by lighting the lamps. Every day different varieties of sundal (a traditional South Indian legume dish) are prepared. Sundal varieties include Sweet green gram sundal, Chickpeas sundal, Kadalai paruppu / channa dal sundal, Ground nut / peanut sundal, sweet corn sundal, Mochai / Field beans sundal, Thatta payir / Red cow peas sundal, Pattani / Green peas sundal, White chickpeas sundal and more.
Pattani Sundal | No Onion No Garlic Masala peas sundal
Ingredients
- 1 Cup Green peas (dry)
- Salt for taste
- 1 tsp Coriander seeds
- 1 tsp Pepper
- 1 Dry Chilly
- Oil as required
- 1/2 tsp Mustard Seed
- 1/2 tsp Split black gram
- few Curry Leaves
- 2 – 3 tbsp Grated coconut
Instructions
- Soak green peas overnight or 9 to 10 hrs.
- Transfer this to pressure cooker with salt and a cup of water. Pressure cook for 4 to 5 whistles. Keep it aside.
- In a pan add coriander seeds, cumin seeds, pepper and dry chilli .Dry roast them for 2 minutes until a nice aroma comes.
- Transfer this to a mixie jar and powder it. Keep it aside.
- In a pan, pour some oil. Add mustard seeds and split black gram when the oil is heated.
- Once the mustard seeds starts popping add the curry leaves.
- Now add the cooked green peas and saute everything for 2 minutes.
- Next add the prepared masala and the grated coconut .
- Saute well for 2 to 3 minutes and add the salt if required. Saute till the moisture evaporates.
- Our sundal is ready ,serve hot.
Video
Instructions for Pattani Sundal
Soak the Green Peas
- Soak 1 cup of green peas overnight or for 9 to 10 hours. Drain and transfer them to a pressure cooker.
Pressure Cook
- Add the soaked green peas to the cooker with the required salt and 1 cup of water.
- Pressure cook for 4 to 5 whistles until the peas are tender. Set aside.
Prepare the Masala
- In a pan, add coriander seeds, cumin seeds, black pepper, and dried chili.
- Dry roast the spices for 2 minutes until fragrant.
- Allow the roasted spices to cool and then transfer them to a mixie jar.
- Grind into a coarse powder and set aside.
Heat Oil and Temper
- In a pan, pour some oil and heat it over medium flame.
- Add 1 tsp of mustard seeds and 1 tsp of split black gram (urad dal) to the hot oil.
- Sauté until the mustard seeds pop and the urad dal turns golden brown.
- Add a few curry leaves to the pan and sauté for a few seconds.
Combine with Green Peas
- Add the cooked green peas to the pan and sauté for 2 minutes.
Add Masala and Coconut
- Add the prepared spice powder and grated coconut to the pan.
- Stir well, combining everything.
- Sauté for another 2 to 3 minutes, adding more salt if necessary until the moisture evaporates.
Serve
Your flavorful Pattani Sundal is ready! Serve hot as a snack or side dish.
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