Green Peas Sundal:
Have you ever tried getting a song out of your head and failed? Well, it happens to me from time to time. I woke up this morning with a song stuck in my head. I was looking for another song to forget about it and guess what? Apparently, there are websites dedicated to help us get over a song. Just looking at that made me forget about the song. Finally! Lol.
My mind wandered off to thinking about snacks. I felt like I wanted peas (not peace :p). People close to me like fresh peas. I got to say, it does spruce up many dishes like Fried Rice and makes a good gravy like Matar Paneer Gravy. Whenever peas are in season, I usually freeze some for future use. I ran out of them recently. Unlike some, I like both fresh and dried peas. That’s when I thought of making Green Peas salad or Pattani Sundal as they call it in Tamil.
Sundal, as such, is an all time favorite beach snack. Some vendors sell it nearby parks as well. It is a healthy alternative to other greasy snacks. Green Peas Sundal comes together in minutes provided that the ingredients are ready. As with most pulses, this needs to be soaked for a minimum of 8 hours. It cuts down the cooking time. Most dry beans soak up and double in size by absorbing the water. I usually soak beans overnight and cook it in the morning.
Method for making Green Peas Sundal:
First of all, soak the peas for a minimum of 8 hours. Drain the peas and discard the water used for soaking. Many people use the water to cook the peas. Some say the water removes the phytic acid from the beans too. Few others say that the water has all the nutrients. I simply find that sometimes, when I use the same water for cooking, it leaves an aftertaste. Due to that, I always discard the water.
Wash the drained peas once with tap water. Any beans can be cooked either in a pressure cooker or by conventional cooking methods. Pressure cooker method will reduce the cooking time further down and save energy. Whichever method you choose, the peas has to be cooked till it is soft but not mushy. Check if it is cooked enough by mashing one or two peas with the back of a spoon. It should be soft and hold its shape at the same time.
The ingredients for this recipe are Oil, Mustard, Curry Leaves, Shallots, Green chillies, Ginger and salt. Chop the shallots, green chillies and ginger.
Now, add oil to a heavy bottomed pan over high flame. When the oil is hot enough, add mustard. The mustards splutter only when the oil is hot enough. Add the curry leaves and shallots; fry them till translucent. Then add the green chillies and ginger, sauté them for a minute or two. Add salt and mix it till it coats everything. Finally, take the cooked peas and add them to this mixture. Mix thoroughly and remove from the flame.
So we have our hot green peas sundal ready! Have it with your tea or as a side dish for lunch.
Additionally, some sprinkle coconut to every sundal, however green peas sundal tastes good even without coconut. Also, due to the absence of coconut, this sundal stays good when packed for lunch.
- Serves: 350 grams
- Serving size: 3
- Calories: 83
- Fat: 5
- Carbohydrates: 9
- Sugar: 4
- Sodium: 136
- Protein: 2
- 150 grams - Dried Green Peas
- A handful of shallots
- 2 - Green Chillies
- 1 inch - Ginger (without skin)
- 1 sprig - Curry Leaves
- ¼ tsp - Black mustard seeds
- 1 tbsp - Sesame oil
- Salt to taste
- Wash the dried green peas. Soak them in water for a minimum of 8 hours
- Discard the water and rinse with tap water.
- Put the peas in a pressure cooker. Add enough water just enough to cover the peas.
- Remove the cooker from heat after two whistles
- In a heavy bottomed pan, add oil and wait till it gets hot.
- Add mustard seeds and let it splutter.
- Add curry leaves and shallots. Sauté till the shallots are translucent and soft.
- Next, add green chillies and ginger. Sauté for few seconds.
- Now sprinkle some salt and mix.
- Finally add the cooked peas and mix to coat.
- Serve immediately or pack it for lunch.
Use the back of a spoon and mash two or three peas to check. It shouldn't be too mushy. It should be soft but hold its shape.
Furthermore, you can add some salt while the peas are being cooked. I avoid it to keep my sodium levels down.