Sunday, February 26, 2006

Pattani Sundal - Made with dried Green Peas

Sundal is a protein packed snack, that children love. I remember the days, when I used to blackmail my brother, with the Sundal Prasadham, they give in the temple, to drag him to the temple. :) I swear, he used to come with me only for those Sundals! Ofcourse, the temple sundals are without garlic, ginger and onions. Sundal can be made with any kind of dried beans; the most common being - dried peas, black channa, white garbanzo beans, broken channa dal, green mung dal, even with yellow mung dal. And it is so easy to make. Dear Husband loves Sundals made of any kind of beans. So, in the month of love, I made his favourite Sundal and he was very happy! So, this is my contribution to Meena's 'From My Rasoi' event. Hope I'm not too late.

Here's my recipe for the yummy Sundal!

Dried green peas - 1 cup, soaked overnight and boiled till tender
Onion - 1, finely chopped
Red chilli - 1, broken in half
Ginger paste - 1/2 tsp
Garlic paste - 1/2 tsp
Grated coconut - 1 tbsp
Mustard seeds - 1/4 tsp
Cummin seeds - 1/4 tsp
Asafoetida - a pinch
Curry leaves - 1 sprig
Broken white Urad dal - 1/2 tsp
Salt to taste
Oil - 1 tbsp

Heat oil in a cast iron pan (or any thick bottomed pan) and add the mustard seeds. When they splutter, add the cummin seeds and asafoetida. After the cummin seeds turn golden brown, add the broken white urad dal. When it is roasted, add the onions, currly leaves and red chillies and saute for a few minutes. Add the ginger paste and garlic paste and saute till the raw smell leaves. Add the boiled dried green peas and salt. Sprinkle about 2-3 tbsp water and saute for 2 mins. Cover this and cook at low heat for 2 more mins. Add the grated coconut and saute for another minute. Garnish with coriander leaves and serve hot.


BDSN said...

I love sundal with curd rice....i can never get enough of it..

Meenal Mehta said...

hey Kay ,

I read you last post ...COngratulations , mommy to be .Thats jsut great .

So what are your special cravings right now ...?

Meenal Mehta said...

talking of sundal ...whys this called sundal ?

Iam going to try this , sounds yummy and I have the raw materials.Can I have it with Chappati?

Kay said...

Thanks BDSN. I love that combo too!

Thanks Meenal! :) I do have a gujju friend named 'Meenal'. Everytime, I visit your blog or read your comment, I remember her too. I hate foods right now... Maybe the cravings start from second trimester?

I assume, it is called sundal because the moisture content is allowed to evaporate. (The word 'sundal' in tamil is a verb which means to-reduce-water-content) So, it can just mean that the dish is left in the tava until the moisture content is gone and the dish is dry. I think! ;) Sometimes, to boil milk/gravies until it thickens up, we say 'sunda vai' (meaning, let it thicken by reducing the water content)

Sure, you can have it with chapathi or even, eat it just like a snack.

Unknown said...

Hi Kay,
Yumm, sundal. My DH loves sundal too! I usually make it with chickpeas. Haven't tried it with green peas. Sounds good.

Congratulations Mommy-to-be! Hope all goes well for you.

Thanks for visiting my blog. I have now changed from holyjalapeno to saffronhut. Stop by sometime.

May I add you to my list of favorite blogs?

Anonymous said...

We call them "Guggullu" in Telugu, Kay. LOVE sundals/guggullu of all types. and yours making my mouth water.

You know, I posted a sundal recipe with blackeyed beans with title "Yogi diet with black eyed beans", a while ago on my blog. and I also added onions in it. One commentator harassed me with comments ... "how can you call it yogi diet, don't you know yogis don't eat onions or garlic? etc.,"

I had to write him an email reply saying, I was just using that term comparing to our austere diet but not literally. Please stop spamming. Then ofcourse, he offered apologies.
Very funny..I remembered it while reading your intro that no onions are added to sundals in Temples etc., Thought I'd share this with you. :)

sailu said...

Green peas with coconut...Nice recipe and like you said can be eaten as a snack.Going to make it sometime this week.

Kay said...

Thanks saffronhut, Ofcourse you can add my blog to your list. :)

Thanks Indira, Yep, no onions in the Sundals of temples - Learnt it the hard way, after making a tubful of prashad! LOL :) The priest rejected mine and forbid me from distributing it. ARGH! I took it home, offered to God, and ate it. (Heck! I come from a family where we offer goats and chicken to our family dieties. So, I had no clue, but the priest could have been kinder!). That's funny how the guy harrassed you and apologized later.

Thanks Sailu, let me know if/how you liked it. :)

Admin said...

it was so careless of me dear. Hope you will accept my apologies

Kay said...

Anthony, It was just a tiny mistake... Don't apologise :)

Anyways, I have a heart big enough to forgive the Maharajah of Manipur for mis-linking my recipe. lol. :)

Anonymous said...

hi kay,

nice recipe, i make it too, but i use sprouted green vatana, try it like that some time.

Kay said...

Thanks Veena, Yep, I use sprouts too, to make similar sundals... They are so yummm!

Anonymous said...

Can we`make this with frozen peas?

Kay said...

You can, Angie. It won't taste the same. But it will still taste good.