This is a special Sundal, reminiscent of Summer and the beach, full of tangy goodness of green mango with the softness of the white peas and the comfort of coconut. It is no wonder it is often served on the beaches of Chennai.
Sundals, just to remind you, are often called “salads” but they are pre-cooked lentils and pulses stirfried quickly with spices – black mustard seeds, asafoetida, ginger, red and green chillies.
You might also like to try Rajma (Kidney Beans) Sundal, Mung Bean Sprout Sundal, Sprouted White Pea Sundal, and Sweet Corn Sundal. Or you can make a sundal with Masoor Dal (called red lentils in Australia) or some stir fried mung bean sprouts, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.
This Sundal is very special. Experience the soft creaminess of the inner being of white peas after you bite through the outer covering. You can buy dried white peas from your Indian Grocer. Make sure that they are the real deal – white peas are different to channa or chickpeas. Often called Vatana, check carefully that you have the right pulse. They are quite round, not like chickpeas with the bumps and indentations.
Pre-soak these little babies. Best to soak them overnight or at least for 5 hours, and then cook them until tender but not mushy. Depending on the age of your peas, this might be 30 minutes or an hour or more. Keep them in the fridge or freezer until you are ready to make this sundal.
This Sundal makes a great snack and is also perfect for Navarathri and Ganesha Chaturthi for naivedyam or prasadam. For snacks it can be eaten alone but make good accompaniments to rotis or curd rice, or with sambar or rasam and rice. I even love to eat them for breakfast.
White Peas and Green Mango Sundal | Thenga Manga Pattani Sundal
Source : recipes abound
Cuisine: South Indian
Prep time: 2 mins + 1 or more days for soaking and cooking the peas
Cooking time: 5 mins
Serves: 2 – 3 people, depending how you use it
1 cup or more of dried white peas (vatana, pattani) that have been soaked and cooked
1 tspn grated ginger
1 – 2 green chillies, chopped finely
1/2 cup green mango, grated
3 large Tblspn grated coconut – use frozen if you can’t use fresh, or soak dried grated coconut and squeeze very dry before using.
juice half lemon
1 tspn ghee or coconut oil
1 tspn black mustard seeds
1 tspn skinned, halved urad dal
1 – 2 dried red chillies, broken in half
a pinch asafoetida
1 stalk curry leaves (10 – 12 leaves)
Using a wok, kadai or pan, heat the ghee or coconut oil and add the mustard seeds. Allow them to pop, and add the urad dal, red chillies and asafoetida.
As the dal and chillies start to colour, add the ginger and finely chopped green chillies. Lower the heat and stir for a few moments until the chillies soften and begin to colour.
Add the cooked white peas and stir fry over a low heat for a couple of minutes until they are warmed through. Add the salt, the coconut and the grated green mango, and stir to mix thoroughly.
Remove from the heat. Stir in the lemon juice.
Onion can be added to the dish. Either add it just as the green chillies begin to soften so that you remove the rawness but retain the bite or crunch of the onion, or add it with the white peas. This way it retains its rawness as well. (Don’t use onions if for naivedyam or prasadam.)
Grated raw carrots is a great addition.
You can stir through chopped green coriander leaves at the end of cooking.
You want this to be a tiny bit salty, tangy and hot. Make sure you use tart green mangoes, not partially ripe ones. Add a little more salt than usual. Use red chilli powder instead of the dried red chillies if you prefer.
Home made green chilli paste is a great substitute for green chillies.