Green Peas Sundal

Green Peas Sundal

A tasty evening snack in Tamil Cuisine and also a popular divine dish (prasadam / neivedhyam / nivedu) during the time of  Navaratri festival !!

Serves: 3 – 5

Ingredients

For the green peas:

1 cup / 200 ml dried green peas, Indian standard measuring cup of 200 ml / 8 oz capacity

2 cups / 400 ml water

½ teaspoon salt

Method

Wash and soak green peas in 2 cups  / 400 ml of water for 5 – 6 hours or overnight.  Add ½ teaspoon salt when cooking. Pressure cook  (along with the soaked water, final water level should be ½ - inch above green peas after soaking) 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. Reserve green peas stock (it may be 1/4 cup).

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 green peas

1/2 teaspoon pepper powder

Extra salt

1/4 cup or 3 tablespoon  grated coconut

Method

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 green 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.