Pattani Sundal, also known as White Dried Peas Sundal, is a traditional South Indian snack that is healthy, flavorful, and easy to make. This dish perfectly blends boiled, dried peas tempered with mustard seeds and curry leaves and garnished with grated coconut. It’s a protein-rich snack that can be enjoyed as a mid-day, evening, or even as a side dish with a main course meal.
The simplicity of this recipe and the nutritional value make it an excellent snack option for those who are health conscious. The combination of flavours and textures makes it a perfect balance of sweet, tangy and spicy, making it a crowd-pleaser.
In this recipe, I’ll show you how to make the perfect Pattani Sundal that is easy to prepare and tastes great.
Pattani Sundal (White Dried Peas Sundal)
- 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
- 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.
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.