Green Peas Sundal

My third navratri dish- Dry green peas sundal. This is a slightly different sundal. Instead of using sundal podi, we use a coconut and coriander based ground masala. This has a nice taste and flavour. Just like all the other sundals, this is a make-in-no-time dish, if you remember to soak the dry green peas overnight. One thing I like about this dish is how green it is- the peas, the coriander, the curry leaves and the green chillies. More the green, more the healthy, no? This is another recipe from Anandhi. These green peas coated in green masala also makes a good and healthy evening snack. Give it a try and give me a feedback!

Preparation time: 5 minutes
Soaking time: overnight/ 4 to 5 hours
Cooking time: 15 to 20 minutes

Ingredients:

Dry green peas- 1 cup

Coconut- ¼ cup

Green chilies- 2 to 3

Coriander leaves- a handful

Curry leaves- a few

Ginger- 1 inch piece

Fried gram dal- ¼ tsp

Oil- 2 tblsp

Salt- as needed

Method:

1.      Soak dry green peas overnight. Next day wash and clean it.

2.      Add the dry peas to cooker along with salt and half a cup of water. Cook for three to four whistles.

3.      Drain excess water if any and keep it aside.

4.      Grind coconut, coriander leaves, curry leaves, green chilies, ginger and fried gram dal into a fine paste by adding very little water.

5.      Heat oil in a kadai. Add mustard seeds and few curry leaves.

6.      When the mustard seeds splutter add the ground paste. Fry it for two minutes.

7.      Then add the cooked green peas and stir well. keep in medium flame and stir until the masala coats well on the peas. Drizzle a spoon of coconut oil.

8.      Switch off flame once it becomes semi dry.

Notes:

·        Three to four whistles for cooking dry green peas is fine, as it gets cooked very fast. Otherwise it gets over cooked and the outer skin might get peeled off.

·        As we are using the coconut paste, this sundal is of masala type.

Step by step pictures

 soak dry green peas overnight in water

 next day wash and clean the peas

add it to a cooker along with salt 

and water and pressure cook for 

three to four whistles.

 the peas should be cooked and firm

take care not to mash it.

 grind coconut, coriander leaves, curry leaves,

ginger, green chilies and fried gram dal

into a fine paste by adding very little water

 heat oil in a kadai.

add mustard seeds and curry leaves

 when it splutters add the ground masala

fry for 2 to 3 minutes

then add the cooked peas. 

keep in medium flame and stir well

until the masala coats well on the peas.

drizzle a spoon of coconut oil.

switch off when it becomes semi dry.