With white pea (pattani) sprouts sitting patiently in a jar in the fridge, I made Sprouted White Pea Sundal one morning for breakfast. I am quite a fan of white peas.
If you are new to Sundals, they are very easy to make once your base ingredient – usually a lentil or pulse – is cooked. They are often called “salads”, and in an Indian context, that is true as they are much lighter dishes than many curries. But in a Western context they are better described as lentils and pulses quickly stirfried with spices – black mustard seeds, asafoetida, ginger, red and green chillies. I love these dishes.
I have quite a list of Sundals now – please click here for the complete list. You might like to particularly try:
- Coconut, White Peas and Green Mango Sundal | Thenga Manga Pattani Sundal
- Urad Dal Sundal | Karuppu Ulundu Sundal | Black Gram Sundal
The pea in white peas sprouts remains quite crunchy, so it is best to steam them for 20 – 30 minutes before making the sundal. Note also that this is an unusual sundal in that it does not include coconut.