Dried Peas Sundal
A tasty evening snack in Tamil Cuisine and also a popular divine dish during Navaratri.
2 cups / 400 ml boiled dried peas (without stock )
1 cup / 200 ml dried peas (Dried green color peas or Biscuit color peas) Indian standard measuring cup of 200 ml / 8 oz capacity
3 cups / 600 ml water
½ teaspoon salt
Wash and soak green peas in 3 cups of water for 5 – 6 hours or overnight. Add ½ teaspoon salt when cooking. Pressure cook (along with the soaked water) on high for 3 quick whistles or until done and soft (normally more than 3 whistles will overcook green peas or maximum 4 whistles). Switch off the heat. Allow the cooker to cool naturally. Remove green peas stock (it may be ½ cup (50 ml)).
For the seasoning:
1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1/4 teaspoon urad dal
1 spring curry leaves or 6 nos
3 red chillies, halved or (1 green chilli, slit lengthwise + 2 halved red chillies)
Boiled dried peas
1/2 teaspoon pepper powder
1/4 cup or 3 tablespoon grated coconut
In a pan or kadai, heat oil. Add mustard seeds. When they begin to pop add cumin seeds ( jeera ), urad dal, curry leaves and broken red chillies / slit green chillies.. Saute for 2 -3 minutes or until fragrant and crisp.
Add boiled dried peas and pepper powder. Add extra salt if required. Mix well. Cover with a lid and cook for 5 minutes. Do not add water when cooking. Sundal is dry in consistency.
Add grated coconut and mix well.
Cover with a lid and cook for another 6 - 8 minutes or until all the ingredients well coated on boiled peas and fragrant. Serve hot.