Pattani Sundal brings back memories of my grandmother’s kitchen during festival season. The smell of mustard seeds crackling in hot oil always made my mouth water. This traditional South Indian snack is surprisingly easy to make at home. You just need dried white peas and a handful of pantry staples. The best part? Most of the work happens while you sleep since the peas soak overnight. This wholesome dish works great as an evening snack with tea or as a protein-rich side dish for your meals.
About the Recipe
This recipe transforms humble dried white peas into something special. The tempering technique (called “tadka” in Indian cooking) infuses the dish with incredible flavor. When those mustard seeds start popping and the curry leaves release their aroma, you know you’re creating something delicious. The fresh coconut adds a lovely texture and subtle sweetness that balances the spices perfectly. It’s a protein powerhouse that doesn’t compromise on taste. Plus, it’s naturally gluten-free and vegan, making it perfect for almost any dietary preference.
Why You’ll Love This Recipe
First, it’s incredibly forgiving for beginners. You can’t really mess up the tempering once you get the hang of it. The ingredients are simple and affordable, yet the final dish tastes complex and satisfying. I love how the coconut transforms from plain grated flakes into something that soaks up all those wonderful spices. The texture contrast between the tender peas and the slightly chewy coconut creates such a pleasant eating experience. And let’s talk about nutrition – you’re getting plant-based protein, fiber, and healthy fats all in one bowl. It keeps you full without feeling heavy, making it my go-to healthy snack.
Pattani Sundal (White Dried Peas Sundal)
Cooking Tips
Don’t skip the overnight soaking – it makes a huge difference in cooking time and texture. Keep the heat at medium when making the tempering to avoid burning the spices. Listen for the mustard seeds to pop before adding the next ingredients. If your peas seem too wet after cooking, let them sit uncovered for a few minutes before adding to the pan. Fresh coconut works best, but frozen grated coconut is a good substitute.
Serving and Storing Suggestions
This recipe serves 4 people as a snack or side dish. Total time is about 9 hours (including soaking), but active cooking time is only 20 minutes. Serve warm or at room temperature. It tastes great with evening tea or coffee. Store leftovers in the refrigerator for up to 2 days. You can eat it cold or reheat gently in a pan.
Similar Recipes
- Chana Sundal (Chickpea Sundal)
- Moong Dal Sundal
- Rajma Sundal (Kidney Bean Sundal)
- Mixed Bean Sundal
- Kala Chana Sundal
Nutrient Benefits
White peas are packed with plant-based protein and fiber, making this dish great for digestive health. The coconut provides healthy fats that help your body absorb fat-soluble vitamins. Turmeric offers anti-inflammatory properties, while curry leaves add antioxidants. This combination supports heart health and helps maintain steady blood sugar levels. It’s a complete snack that nourishes your body while satisfying your taste buds.
Pattani Sundal (White Dried Peas Sundal)
Ingredients
- 250 g Dried White Peas (Vella Pattani)
- 1/4 to 1/2 cup Coconut grated (adjust as required)
- pinch Turmeric Powder
- 1/2 tsp Mustard Seeds
- 2 Dry Red Chillies broken
- 1/4 tsp Asafoetida Powder
- 3 to 4 Green Chillies chopped
- few Curry Leaves
- Oil as required
- Salt as per taste
Instructions
- Soak the peas in water for 8 hours or overnight.
- Drain and transfer to a pressure cooker with turmeric powder and enough water.
- Pressure until 2 or 3 whistles or until soft.
- Heat little oil in a pan over medium flame.
- Fry the mustard seeds, red chillies and asafoetida powder for 20 seconds.
- Add green chillies and curry leaves.
- Fry for another 30 to 45 seconds.
- Add the cooked peas and a pinch of salt.
- Cook until all moisture has evaporated.
- Add coconut and mix well.
- Serve.
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Frequently Asked Questions for Pattani Sundal (White Dried Peas Sundal)
1. How do I cook dried white peas for sundal?
To cook dried white peas for Pattani Sundal, you need to first soak the peas in water for about 8-10 hours or overnight. Drain the water and rinse the soaked peas. Add the soaked peas, fresh water, salt, and turmeric powder to a pressure cooker. Cook on high heat for about 3-4 whistles or until the peas are soft and tender. Once cooked, drain the water and allow the peas to cool before preparing the sundal.
2. Can I use canned peas for Pattani Sundal?
While dried white peas are the traditional and preferred choice for Pattani Sundal, you can use canned peas as a quick alternative. Drain and rinse the canned peas thoroughly, then proceed with the recipe. However, remember that canned peas are already cooked and may not have the same texture as dried peas.
3. How do I store leftover Pattani Sundal?
To store leftover Pattani Sundal, allow it to cool down to room temperature and transfer it to an airtight container. You can keep it in the refrigerator for 2-3 days. Before consuming, heat it on the stovetop or in the microwave.
4. Can I customize the spice level of the Pattani Sundal?
Yes, you can customize the spice level of the Pattani Sundal by adjusting the amount of green chilli used in the recipe. If you prefer it to be less spicy, you can reduce the chilli or remove the seeds and membranes from the chilli before using. On the other hand, if you like it spicy, you can add more chilli or use more pungent varieties like bird’s eye chilli or serrano chilli.
