pattani sundal recipe, how to make pattani sundal | green peas sundal

green peas sundal recipe - sundal are dry legume-lentil preparation spiced, tempered along with fresh coconut.

pattani sundal recipe – this is a south indian recipe of green peas sundal. sundals are legume or lentil preparations made during ganesha chaturthi or the nine days of the navratri festival in south india.

pattani sundal

basically they are a dry legume-lentil preparation spiced, tempered along with fresh coconut.

in north india, during the navratri fasting period we don’t make anything from legumes or lentils or cereals. well in the south it is different 🙂

the only dish that we make at home with legumes is the kala chana – a dry preparation with black chickpeas and this is made during the last day of the navratri along with suji ka halwa – semolina pudding and pooris.

since i have many south indian readers as well, i decided to make and post the green peas sundal recipe.

green peas sundal

now in tamil language this green peas sundal is called as pattani sundal. it is made from dried green peas. you soak the green peas overnight and boil or pressure cook them the next day.

you can also make this recipe with dried white peas or even kidney beans, black eyed beans, white chickpeas, black chickpeas, sweet corn and any lentil or legume… when making with mung dal or chana dal, ensure that the dals are separate but cooked well. it should not be mish mash.

pattani sundal

Prep Time:8 hrs
Cook Time:30 mins
Total Time:8 hrs 30 mins
green peas sundal recipe - sundal are dry legume-lentil preparation spiced, tempered along with fresh coconut.
green peas sundal recipe, pattani sundal recipe
Course:snacks
Cuisine:south indian
Servings:2 to 3

INGREDIENTS FOR pattani sundal

(1 CUP = 250 ML)
  • ¾ cup dry green peas
  • ½ teaspoon mustard seeds (rai)
  • 1 teaspoon cumin (jeera)
  • 1 to 2 broken red chilies (sookhi lal mirch)
  • 1 green chili (hari mirch)
  • a pinch of asafoetida (hing)
  • 10 to 12 curry leaves (kadi patta)
  • 2 tablespoon oil
  • 2 to 3 tablespoon freshly grated coconut
  • regular salt as required - you can also add rock salt (sendha namak)

HOW TO MAKE pattani sundal

cooking green peas for pattani sundal

  • first rinse the dry green peas in water.
  • soak in enough water overnight.
  • next day pressure cook the peas with water and salt for 8-9 whistles or till done.
  • drain water and keep the cooked peas aside.

making pattani sundal

  • in a pan heat oil.
  • fry the mustard seeds, till they crackle and pop.
  • now add the cumin seeds and fry them.
  • add the broken red chilies, green chili, curry leaves.
  • stir and fry for half a minute.
  • now add asafoetida. stir and then add the cooked green peas.
  • add salt and stir well.
  • keep on stirring for another 5-6 minutes till the whole mixture looks dry.
  • lastly add grated coconut and serve pattani sundal as naivedyam.

RECIPE TIPS

  1. since a fasting recipe, i have not added onions to it. but when not making for fasting, then you can add onions while frying the spices and cook till soft.
  2. raw grated or shredded mango can also be added to the sundal as a topping.
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namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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22 comments/reviews

  1. Hi, how much water do you add while boiling. I haven’t been able to figure out the quantity and mine turn out a little well done, like you would have for Chole Kulche. I have tried different quantities but not successfully

    • for 1 cup of dried peas (which have been soaked overnight) you can add 4 cups water. use a 3-litre cooker as with a 2-litre cooker the water spills out while pressure cooking.

  2. I am planning to make sundal tomorrow. this green peas sundal looks really delicious. we also don’t east beans or legume on navaratri like North Indians. But I always adore South Indian food because I love coconut and they have coconut in almost every recipe.
    beautiful photography as usual.

  3. First of all sorry for the late comment in this one..
    This looks really delicious and healthy,one more sundal recipe added to my list :).
    Thank you Dassana for the mention, it feels great,you are a sweetheart :)!

  4. Looks yummy yummy… Just love it…. First time here… Love ur space… When u get free time drop to my place…

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