Yellow Peas Sundal

Pattani Sundal

There are so many ways one can add flavor to dried peas…keep it simple or go the whole nine yards with the spices, it will taste delicious ! Every region of the Indian cuisine has a recipe that uses dried peas. Like any lentil/beans/legumes they absorb flavors well.

This recipe is a Tamil Cuisine classic, one that is made on any occasion, be it as a snack for an afternoon with some hot chai or a streetside indulgence by the beach or as part of the festive fervor, we love it ! This is part of the Sundal repertoire during the Dussehra/Navrathri/Golu festival at our home!

This Sundal / Warm Peas Salad is my take on my mother’s recipe. Hers doesn’t have cilantro, butI add it since we seem to enjoy the flavor it brings!

The one major prep work involved here is to rehydrate the dried peas overnight. It has to soak in room temperature water for at least 6 hours or in hot water for a minimum of 3 hours for it cook well and become palatable. Once that’s’s easy peasy !! Couldn’t pass that one up !!

I used an electric pressure cooker – Instant Pot to cook the peas. You can use a stove top pressure cooker, open pot may take a while.

Recipe : Pattani Sundal

Prep Time : Soak Dried Peas 8 hours/overnightCook time : under 10 minutes
Spice Level : 🌶🌶Ease Level : 😃
Serves : 4 to 6Snack / Festive Food

Ingredients :

  1. Dried yellow peas – 1 cup – soak in plenty of water overnight
  2. Coconut oil as needed
  3. Salt to taste
  4. Lemon Juice – 1 teaspoon or to taste

For Tempering :

  1. Black mustard seeds – 1 teaspoon
  2. Split urad dal – 1/2 teaspoon
  3. Cumin seeds – 1/2 teaspoon
  4. Curry leaves – 4 or 5
  5. Asafoetida – 1/8 teaspoon (use grated ginger instead)
  6. Cilantro – chopped – 1/4 cup
  7. Coconut – grated fresh or desiccated – 1/2 cup
  8. Green chilis – chopped – 2 or to taste

How To:

  1. Rinse the yellow peas in running water thoroughly. Add it to a large bowl and cover it with plenty of water and let soak overnight or a minimum of 6 hours.
  2. Once they plump up really well, see Pic 1, rinse them twice, that helps in the digestion of beans/peas/legumes. Prep the IP. Transfer to an Instant Pot friendly steel bowl or into the inner vessel of the IP itself. Add fresh water until the peas are fully immersed.
  3. Turn the IP on Pressure Cook Mode on High for 3 minutes. If using a stove top pressure cooker, add the peas, enough water, making sure you don’t load it more than half, seal it, set it on medium high heat for 10 minutes.
  4. As soon as the timer runs out, slowly and carefully release pressure. Peas overcook quickly so it is very vital to release pressure immediately.
  5. Strain the peas and run some cold water through it and set aside.
  6. Make a thick paste of the chopped cilantro, coconut and 1 green chili and keep aside. Pic 7 for consistency of paste.
  7. In a skillet, heat 2 tablespoons of coconut oil, once hot, add the mustard seeds, let it crackle.
  8. Next add the cumin seeds and the split urad dal, let it turn a slight golden brown, the add the curry leaves,one split green chili and the asafetida.
  9. Add the thick paste next, and saute for 30 seconds, not too long.
  10. Then add the cooked and drained yellow peas, salt to taste and mix well. Let sit in low heat for a minutes and then remove from skillet to a serving bowl.
  11. Add the lemon juice and mix thoroughly, eat warm with a good meal or at coffee/tea time!

Variation :

You can use any beans of choice with this recipe and can completely eliminate the tempering (mustard seeds, urad dal, hing, etc). Just toss the cooked chili coconut paste in hot oil then throw in the cooked peas and season it, it’s good to go ! A very simplified version that is versatile !

Hope you try this and enjoy it as much as we do ! Thank you for stopping by !

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