Pattani Sundal / Dry Peas Sundal : Simple version

Pattani Sundal is one of the sundal varieties, made with ‘Green peas’ or ‘White peas’. Here I have used both the peas. This one is a simple version, where I added just spices to the cooked peas and served for tea time. Otherwise we can add shredded coconut, dhaniya podi or finely chopped green mango.  The pattani sundal sauted with green mango is a very famous South Indian chat in Chennai Beaches.

Ingredients:

Green peas – ½ cup
White peas – ½ cup
Mustard seeds – 1tsp
Green chilli – 3 to 4
Red chilli – 1number
Turmeric – ½ tsp
Asafoetida – ½ tsp
Chopped coriander – 1tbsp
Lime juice – ½ tbsp
Curry leaves – 1tbsp
Oil – 1tbsp
Salt to taste

Method:

Soak both the peas for 7 to 8 hours.
Cook the peas adding water, salt and turmeric in a pressure pan. Make sure the water level is little less to the peas (for 1cup peas, ¾ cup water). Just 1 or 2 whistle is enough as the peas have the tendency to turn mushy easily.
Add oil and mustard seeds in a pan. When they start crackle, add all the tempering items one by one, green chilli, red chilli, asafoetida, curry leaves and a pinch of turmeric and fry for a second.
Now add the cooked peas (remove the excess water) and sauté carefully.
Remove from the heat add the lime juice and chopped coriander, mix well and serve.