Vatana Sundal / Whole Dried White Peas Curry
Whenever we go to beach in India, we never miss this peas masala sundal.My husband asked for this beach style sundal for a long time. I tried this sundal once by trial and error method and it came out so well. We felt like having the same beach style pattani sundal. So I tried again with proper proportion of masalas and it came out so perfect.Here is the recipe..
Time of Preparation : 30 minutes
No of Servings : 4
Spice level : 4 out of 5
- Whole Dried White Peas – 1 cup
- Onions – 1 cup (finely chopped)
- Tomatoes – 1 cup (finely chopped)
- Fennel Seeds – 1 tsp
- Ginger Garlic Paste – 2 tsp
- Green chillies – 2
- Turmeric powder – 1/2 tsp
- Sambar Powder – 1 tsp
- Rasam Powder – 1/2 tsp
- Coriander powder – 1 tsp
- Garam masala powder – 1/2 tsp
- Chole masala powder – 1 tsp
- Raw Mango – 1/2 (grated)
- Coriander leaves – 2 tbsp
- Onions – 3 tbsp (finely chopped)
- Salt – to taste
- Oil – 1 tbsp
- Asafoetida – a pinch
Method of Preparation:
- Soak the peas overnight or soak it in hot water for 3 hours.
- Pressure cook the yellow peas for just 2 whistles with a pinch of asafoetida.
- Heat oil in a vessel and add the fennel seeds.
- Add the green chillies followed by the chopped onions.
- Add some salt and fry till they become translucent.
- Add the ginger garlic paste and fry for 3 minutes.
- Now add the chopped tomatoes and fry till they become soft.
- Then add the turmeric powder, sambar powder, rasam powder, coriander powder, garam masala and 1/2 tsp chole masala powder and fry till the raw smell goes.
- Add 3 cups of water and let it boil.
- Add the boiled peas when it starts boiling.
- Add the remaining chole masala powder and let it boil for another 2 to 3 minutes.
- Turn off the heat and add the grated raw mango.
- Garnish with coriander leaves.