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.
GREEN PEAS SUNDAL RECIPE
Preparation time: 4 hours
Cooking time: 20 minutes
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
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.