Manjal pattani masala sundal (Dry yellow peas sundal) - Preparation time 10 hrs (including soaking time of dry peas)
When i got married and came to in-laws home she made this sundal during some festival. It tasted good and spicy. I just converted little bit healthy and spicy by adding some more spices like ginger, garlic etc along with the ingredients she used. I haven't asked what she will include in the spice powder which she used to add to the sundal. I did this in my way.
Ingredients:-
Dry yellow peas - 2 cup (150 gms) soak overnight and pressure cook with required water & salt for 3 whistle and in low flame for 5 mins.
Red chili powder - 1/2 tsp
Green chili - 1
Garlic pods - 2
Ginger - 1 inch piece
Onion medium size - 2 (chopped to big pieces for grinding)
Turmeric powder - 1/2 tsp
Salt to taste
Sesame oil - 1 tbsp
Fresh coriander - finely chopped.
Mustard seed - 1/2 tsp
Urad dhal - 1 tsp
Saunf - 1 tsp
Cinnamon - small piece
Clove - 1
Amchur powder (Mango powder) or grated mango - 1 tsp (optional)
Preparation method:-
Pressure cook the peas as mentioned above. Remove the excess water and keep which can be used if required.
Grind the ingredients - onion, green chili, ginger, garlic, clove, saunf, cinnamon to coarse paste (might be like crushed soya chunks)
In a kadai heat oil. Add mustard seed, urad dhal, coarse paste, turmeric, red chili powder and soartae well. Raw smell of the ingredients will go off and oil will separate.
Now add the boiled yellow peas, mix gently. Check the spice and salt. At this stage you can adjust by adding salt and chili powder.
Add chopped fresh coriander. and switch off the flame. If you want some slight tangy taste you can add amchur powder at this stage. This will be an yummy, spicy treat for your closed ones. Really you people will love the recipe when you try this out.
When i got married and came to in-laws home she made this sundal during some festival. It tasted good and spicy. I just converted little bit healthy and spicy by adding some more spices like ginger, garlic etc along with the ingredients she used. I haven't asked what she will include in the spice powder which she used to add to the sundal. I did this in my way.
Ingredients:-
Dry yellow peas - 2 cup (150 gms) soak overnight and pressure cook with required water & salt for 3 whistle and in low flame for 5 mins.
Red chili powder - 1/2 tsp
Green chili - 1
Garlic pods - 2
Ginger - 1 inch piece
Onion medium size - 2 (chopped to big pieces for grinding)
Turmeric powder - 1/2 tsp
Salt to taste
Sesame oil - 1 tbsp
Fresh coriander - finely chopped.
Mustard seed - 1/2 tsp
Urad dhal - 1 tsp
Saunf - 1 tsp
Cinnamon - small piece
Clove - 1
Amchur powder (Mango powder) or grated mango - 1 tsp (optional)
Preparation method:-
Pressure cook the peas as mentioned above. Remove the excess water and keep which can be used if required.
Grind the ingredients - onion, green chili, ginger, garlic, clove, saunf, cinnamon to coarse paste (might be like crushed soya chunks)
In a kadai heat oil. Add mustard seed, urad dhal, coarse paste, turmeric, red chili powder and soartae well. Raw smell of the ingredients will go off and oil will separate.
Now add the boiled yellow peas, mix gently. Check the spice and salt. At this stage you can adjust by adding salt and chili powder.
Add chopped fresh coriander. and switch off the flame. If you want some slight tangy taste you can add amchur powder at this stage. This will be an yummy, spicy treat for your closed ones. Really you people will love the recipe when you try this out.
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