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.
There is quite a list of Sundals – please click here for the complete list. You might like to particularly try: Black Gram Sprouts Sundal, Coconut, White Peas and Green Mango Sundal, and Urad Dal Sundal. We recommend Sweet Corn Sundal, Adzuki Bean Sundal, and Sprouted Green Gram Sundal. Or you can make a sundal with du Puy Lentils or some mung dal, equally as delicious.
Check out our other Sundal recipes for quick and easy snacks or side dishes. Sundals can also be used as prasadam and neivedyam for Navaratri or Ganesha Chaturthi and other Hindu Festivals. Click the links for other recipes for these festivals. Or explore our collection of Indian recipes. Our Indian Essentials are here.
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.
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 Pea Sprouts Sundal
Source : traditional though not common.
Prep time: 4 mins + time to make the white pea sprouts
Cooking time: 20 mins to steam the sprouts, plus 5 mins cooking
Serves: 4 – 6 people, depending how you use it
1.5 – 2 cups of white pea sprouts that have been steamed for 20 – 30 minutes until tender but with a little crunch/bite still in the peas.
pinch salt, to taste
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)
1 medium onion, peeled and chopped (leave out if making naivedyam or prasadam)
4 green chillies (or to taste), finely chopped
small piece of ginger, finely grated or chopped
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. After a few moments, add the curry leaves.
As the curry leaves subside their splattering, add the onion, green chillies and ginger, and stir to mix well with the spices.
Add the white pea sprouts and stir fry over a low heat for a couple of minutes. Add the salt and stir to mix thoroughly, cooking for another minute or so.
Remove from the heat and serve.
White Pea sprouts need to be cooked before use. I find the best way is to steam them for 20 – 30 minutes until the desired amount of tenderness is achieved.
A squeeze of lemon juice also goes well with the sundal. Add it right at the end.
To make it a more traditional sundal, add some coconut shreds at the end of cooking.
Green chilli paste and ginger paste can substitute for the green chillies and grated ginger. But they must be home-made pastes otherwise the flavour suffers.