Green Peas Sundal

A healthy and protein-rich South Indian snack, Green Peas Sundal is made with soaked and cooked green peas, spiced with aromatic roasted ingredients, and finished with fresh coconut. It’s a nutritious and flavorful dish often prepared during festivals like Navaratri or served as a wholesome evening snack.

Ingredients

• 1 cup dried green peas
• 1 tsp mustard seeds
• 1 tsp urad dal
• Salt to taste
• A pinch of asafoetida
• 1 sprig curry leaves
• 2 tsp oil
• 3 tsp grated coconut
• 1/2 tsp turmeric powder

For the Spice Powder

• 2 tsp channa dal
• 2 tsp coriander seeds
• 1 tsp pepper
• 1 tsp cumin seeds
• 2–3 dry red chillies

Method

1. Soak the peas:

   • Wash and soak the dried green peas overnight or for at least 8 hours.
   • Drain the water before cooking.

2. Cook the peas:

   • Pressure cook the soaked peas with enough water for 2 whistles.
   • Drain the excess water using a strainer. The peas should remain firm and not mushy.

3. Prepare the spice powder:

   • In a pan, dry roast channa dal, coriander seeds, pepper, cumin seeds, and red chillies on low flame until they turn aromatic and golden brown.
   • Allow to cool and grind coarsely to make a spice powder.

4. Temper the spices:

   • Heat oil in a pan.
   • Add mustard seeds and let them splutter.
   • Add urad dal, asafoetida, and curry leaves, and sauté for a few seconds.

5. Mix the sundal:

   • Add the boiled peas to the pan, followed by turmeric powder, salt, and the prepared spice powder.
   • Mix well and cook for 2–3 minutes on low heat.
   • Add grated coconut and toss everything together until evenly combined.

6. Serve:

   • Serve warm as a healthy, protein-packed snack or as part of a festive meal.

Notes

• Green chillies can be used instead of dry red chillies for a fresher flavor.
• Coriander leaves and green chilli paste can replace the spice powder for a simpler version.
• For kids, add grated carrots and a few drops of lemon juice to enhance taste and nutrition.