Pattani Masala Sundal is one of those comfort foods that brings back memories of temple visits and festive celebrations. This traditional South Indian dish transforms simple white peas into something magical with freshly ground spices and herbs. The best part? You probably have most ingredients sitting in your pantry right now. What makes this sundal special is the homemade masala powder that fills your kitchen with the most amazing aroma while cooking.
About the Recipe
You should try this recipe because it’s incredibly healthy and satisfying without being heavy. The combination of protein-packed white peas with freshly ground spices creates layers of flavor that store-bought snacks just can’t match. This sundal works perfectly as an evening snack with tea or as part of a larger meal. Plus, making your own spice blend means you control the heat level and freshness. It’s also naturally gluten-free and vegan, making it suitable for almost everyone.
Why You’ll Love This Recipe
The smell alone will win you over. When you dry roast those whole spices, your kitchen transforms into an aromatic paradise. This sundal has the perfect balance of textures – tender peas with the crunch of cumin seeds and the freshness of mint and cilantro. It’s filling enough to satisfy hunger pangs but light enough that you won’t feel sluggish afterward. The homemade masala powder makes all the difference compared to using pre-made spice mixes. And here’s something great – it tastes even better the next day when all the flavors have had time to mingle together.
Pattani Masala Sundal
Cooking Tips
Don’t skip soaking the peas overnight – it makes them cook evenly and reduces cooking time considerably. When dry roasting the spices, keep the heat on medium-low to prevent burning. You’ll know they’re ready when they release their fragrance. Be gentle when mixing everything together so the peas don’t turn mushy. Store any leftover masala powder in an airtight container for future use.
Serving and Storing Suggestions
This recipe serves 4-6 people as a snack or 3-4 as a light meal. Total time is about 30 minutes once peas are soaked. Serve warm or at room temperature with coconut chutney or just enjoy it plain. Store leftovers in the refrigerator for up to 3 days. You can reheat gently in a pan or enjoy it cold – both ways taste wonderful.
Similar Recipes
- Chana Masala Sundal
- Rajma Sundal
- Mixed Bean Sundal
- Peanut Sundal
- Moong Dal Sundal
Nutrient Benefits
White peas are packed with plant-based protein and fiber, making this sundal both filling and nutritious. The fresh herbs add vitamins and antioxidants, while the whole spices provide natural digestive benefits. This snack helps maintain steady blood sugar levels thanks to the protein and fiber combination. It’s also rich in folate and iron, making it especially good for vegetarians looking to boost their nutrient intake.
Pattani Masala Sundal
Ingredients
- 2 cup Dried White Peas soaked for 8 to 12 hours
- 2 tsp Ginger Garlic Paste
- handful Mint Leaves
- handful Coriander Leaves
- 1/2 tsp Cumin Seeds
- as required Oil
- as per taste Salt
Dry Roast and Grind:
- 5 Dry Red Chillies
- a small piece Cinnamon
- 2 Cardamoms
- 2 Cloves
- 1/2 tsp Saunf
Instructions
- Dry roast the red chillies, cinnamon, cardamoms, cloves and saunf.
- Grind them to a fine powder.
- Pressure cook the peas until tender but not mushy.
- Heat oil in a pan over medium flame.
- Add the cumin seeds and ginger garlic paste.
- Stir for 20 seconds.
- Add the cooked peas, salt and mix well.
- Add mint leaves and coriander leaves.
- Stir gently until all ingredients are well mixed.
- Remove and serve.
Notes
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Frequently Asked Questions
Can I use canned peas instead of dried ones?
Fresh or frozen peas work better than canned for this recipe. Canned peas tend to be too soft and might break apart when mixing. If you must use canned, drain them well and add them at the very end, mixing super gently to keep them intact.
How spicy is this sundal and can I adjust the heat?
The heat level is moderate with 5 red chilies. You can easily adjust by using fewer chilies or removing the seeds before grinding. Start with 2-3 chilies if you prefer mild flavors, or add more if you love spicy food.
What if I don’t have a pressure cooker for the peas?
You can cook soaked peas in a regular pot, but it takes longer – about 45 minutes to 1 hour. Keep them covered with water and simmer until tender. Just make sure they don’t overcook and become mushy.
1 comment
Very nice recipe.