Green Peas Sundal Recipe
Sundal and Navaratri festival are almost synonymous but I don’t limit something as nutritious and easy to prepare as a sundal to festival season alone. Pretty much all sundals have a similar recipe and the green peas sundal is no different. The only thing that you would need to remember to do ahead is the soaking. I used dried green peas for making this green peas sundal and it needs to be soaked for about 4 hours in warm water before preparing sundal with it.
Generally, fresh peas is not used for sundal since it has too much moisture and the consistency won’t work well. My mom makes a thoran with fresh peas though, which is delicious and follows a slightly different recipe. So for this recipe, use dried peas – either green or white – soak it and pressure cook it before turning it into this easy and lovely sunday for your navratri cooking and preparations.
Also check out – kadalai paruppu sundal, chana sundal, mochai sundal, and green peas sundal with raw mango.
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Green peas sundal is a dry preparation with green peas and coconut, often made during the festival of Navaratri in South India.
Ingredients
1 cup of dry green peas
2 tsp of oil
1/2 tsp of black mustard seeds
2 dry red chillies, halved
A few curry leaves
1/4 tsp of hing
1/3 cup of grated coconut
Instructions
- Soak the peas for about 4 hours in warm water. Pressure cook with enough water to cover them for about 15 mins or 1 whistle. We just want to cook the peas, not turn them to a mush.
- Heat oil in a pan and add the mustard seeds. When they pop, add the rest of the ingredients except coconut and cooked peas.
- Saute until the red chillies turn a darker shade – about 20 seconds.
- Add the cooked peas and some salt to this. Mix well.
- Top off with the coconut and turn off flame.
- Mix well again and let the flavours mingle for about an hour before serving.
- Green peas sundal is now ready
Step by Step Green Peas Sundal Recipe:
1. Soak the peas for about 4 hours in warm water. Pressure cook with enough water to cover them for about 15 mins or 1 whistle. We just want to cook the peas, not turn them to a mush.
2. Heat oil in a pan and add the mustard seeds. When they pop, add the rest of the ingredients except coconut and cooked peas. Saute until the red chillies turn a darker shade – about 20 seconds.
3. Add the cooked peas and some salt to this. Mix well.
5. Top off with the coconut and turn off flame. Mix well again and let the flavours mingle for about an hour before serving.
Done! Easy green peas sundal is now ready.
While sundal is a popular navratri dish, you can serve it as a snack or even with rice and curry for lunch or dinner. Pretty much any legume can be made into sundal – it’s light and healthy.
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