Pattani Sundal

Pattani sundal is a dish that is native to Southern India. It basically constitutes of green peas or any other legume, boiled and cooked in a delicious tempering of mustard seeds and chilis. Sundals are a part of most festivals in India. The biggest festivals associated with Pattani sundal is the Ganesha Chaturthi festival or the nine days of the Navratri festival. Although it is widely considered to be a festival dish, it is still a great dish for simply eating at home, especially for people with a meat restricted diet.

Health Benefits

You absolutely cannot go wrong with eating green beans. Some people may underestimate green beans because it is a staple food in many different cuisine cultures. But just because it is plentiful doesn’t mean it is not beneficial. On the contrary, green beans have lots of health benefits to offer. They help to regulate diabetes, prevent certain types of cancer, reduce the risk of heart disease, and even boost the immune system.

Ingredients

dried green peas: ½ cup

coconut – grated: 3 tbsp

salt to taste

asafoetida: 1 pinch

For roasting and Blending

coriander seeds: ¼ cup

red chilis: 6

black pepper: 1 tbsp

jeera: 1 tbsp

For tempering

oil: 2 tsp

mustard: 1 tsp

urad dal: 1 tsp

curry leaves: 1 sprig

green chilli: 1

How To Make Pattani Sundal

1. Soak green peas overnight.
   1. Pressure cook with half the necessary salt and just enough water to immerse the peas for 3 - 4 whistles.
   2. Note: Adding salt prevents the peas from getting mashed.
2. Dry roast all the ingredients under ‘For roasting and blending’ without burning them until they turn golden.
   1. Grind into a coarse powder.
3. Heat a kadai with oil.
   1. Temper with the items listed under ‘For tempering’.
   2. Add asafoetida.
4. Drain the cooked peas and add them to the kadai.
   1. Stir well and add salt to taste.
   2. Mix well.
5. Add the powder and grated coconut.
6. Mix in medium flame for a minute.

Trivia

Did you know that fresh green peas can be eaten raw, straight out of the pod?