Pattani Sundal is a South Indian preparation made with dried green peas that are cooked first and tempered with spices, herbs and later finished with fresh coconut.
salt as required, you can also add edible rock salt
Instructions
Cooking green peas
First, rinse the dried green peas in water a few times.
In a bowl, soak the rinsed peas in 3 cups water overnight or for 8 to 9 hours.
Drain all the water and rinse the soaked green peas a couple of times in water.
In a 3 litre stovetop pressure cooker, take the green peas and add 2.5 cups water and ½ teaspoon salt.
Pressure cook on medium to medium-high heat for 8 to 9 whistles or till until the peas are softened and tender. Take care not to over cook the peas as they will turn mushy.
When the pressure drops naturally in the cooker, then only open the lid.
Carefully drain water and keep the cooked peas aside.
Making pattani sundal
Heat oil in a pan. Keep heat to a low.
Fry the mustard seeds, till they crackle and pop.
Now, add the cumin seeds and fry them till they splutter.
Add the broken red chilies, green chili and curry leaves.
Stir and fry for half a minute on a low heat.
Now, add asafoetida. Stir to mix and then add the cooked green peas.
Add salt and mix again.
Keep on stirring for another 5 to 6 minutes or till the mixture looks dry.
Lastly, add coconut and serve Pattani Sundal as naivedyam.
Notes
Since this is a fasting recipe, I have not added onions to it. But when not making for fasts, you can add onions while frying the spices and cook till soft.
Raw grated or shredded mango can also be added to the sundal as a topping.