Oct 15, 2012

Dried Peas Sundal

Dried Peas Sundal

A tasty evening snack in Tamil Cuisine and also a popular divine dish during Navaratri.

Serves:  4


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

Extra salt 

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.

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