Here I am giving another sundal  made out of green peas ( both dry and fresh)

If you are going to use dry peas then soak the peas for 7 to 8 hours.  If fresh peas is used then it can be directly cooked.

INGREDIENTS

Fresh Green Peas / Dry Green Peas / Pachai Pattani – 1 cup (If dry soaked overnight)

Grated coconut – 1 table spoon

Oil – 1 table spoon

Green chillies – 3-4 nos (To taste)

Grated ginger – 1 tsp

Salt – 1/2 tsp

Fresh curry leaves – 10-15 nos

Asafoetida – 1/2 tsp (perungayam / hing)

PROCEDURE

- Soak the peas for about 7 to 8 hours.

- Pressure cook ( just leave 1 whistle and switch off the stove) adding enough salt and water .  As I already mentioned in kondaikadalai sundal for cooking any pulses and legumes it should be fully immersed in water.  Drain the excess water. Now the cooked peas  is ready.

For Neivedyam purpose

- Add 1 table spoon of oil to the pan.  Allow the mustard seeds to splutter.  Add the green chillies, grated ginger  and curry leaves and 1/2 tsp of  hing.

-Then add the cooked peas and season it for 5 minutes then add the freshly grated coconut.  Season it for 2 more minutes.

Neivedyam sundal is ready.

If the sundal has to be stored for more than 5 hours,  then  after the mustard seeds splutter,  add the coconut along with green chillies and curry leaves.  Season it for 2 to 3 minutes so that water in the coconut dries up , then add the cookded peas.

Thengai Mangai Pattai Sundal

As I mentioned above cook the green peas and strain the excess water

Cooked  green peas – 1 cup

Onion – 1 (finely chopped)

Mustard seeds 1 tsp

Finely chopped green chillies – 1 tsp

Finely chopped green mango – 2 table spoon.

Finely chopped corainder – 1table spoon

Grated ginger – 1 tsp

Grated coconut – 2 tbsp (optional)

Turmeric Powder – 1 tsp

Red Chilly Powder – 1/2 tsp (optional)

Salt – 1/2 tsp

Fresh curry leaves – 10-15 nos

Cooking Oil – 1 table spoon

Procedure

-Add the cooking oil to the pan and allow the mustard seeds to splutter.

- Add the finely chopped chillies, onion, ginger and the curry leaves and cook till the onion is soft.   Add the turmeric powder, chilly powder and the cooked peas and season it for 2 to 3 minutes.

- At last add the coconut,  season it for a minute.  Switch off the stove and then add the chopped mangoes. Garnish it with finely chopped coriander.

Delicious tengai , mangai pattani sundal is ready. This again is a mini snack

If you want to make it little more spicy then add a pinch of garam masala or a pinch of chat masala.