Pattani Sundal with home made Sundal Masala is a quick, Spicy, Vegan protein snack. Contains No Coconut.
Pattani Sundal is a popular Navratri sundal recipe made with yellow peas or safed vatana and spicy sundal masala. Easy high protein, healthy South Indian snack recipe with cooked legumes.
Sundal is a traditional South Indian snack with cooked lentils, beans or legumes. In Southern part of India, Sundal is served during Navratri Festival. It is also offered as prasad in temples.
We also make sundal during other festivals like Ganesh Chaturthi, Aadi Masam or Thai Masam to name a few. It is savoury, healthy and protein rich.
If you are looking to eat healthy and filling snacks during the day, Sundal is the best option. You can also serve this as side with Sambar, Rasam or Kuzhambu.
This is a sundal recipe without coconut. It is spicy, nutty and delicious. Homemade sundal masala makes all the difference. You can grind and store the masala in advance. It is excellent for meal prep.
I usually batch cook legumes, beans. It is perfect for quick hunger pangs and when craving for something savory with tea.
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Ingredients
Pattani (Dried yellow peas or white peas, Safed Vatana) - Soak / hydrate the peas overnight and pressure cook.
Do not overcook yellow peas. It will turn mushy.
You can batch cook and freeze cooked peas. Makes an easy after school snack for kids.
Always drain the water used for soaking the beans. Cook with fresh water. It helps with easy digestion.
Sundal Masala - This is a spicy lentil based powder that elevates the taste and flavor of sundal. Instead of Sundal masala, feel free to add fresh coconut.
This is a Vegan recipe. For a 100% Gluten free version, omit hing or asafoetida.
How to make Pattani Sundal recipe
(1) Soak 1/2 cup of white peas or yellow peas in 2 cups of water overnight or atleast for 6 hours.
(2) Drain the soaked water.
(3) Add 1 cup water to the peas and salt to taste. Pressure cook for 2 - 3 whistles.
(4) Once the pattani or peas is pressure cooked, it should easily mash between your fingers. Water, if any, can be used as stock.
(5) Heat a pan, add sesame oil, mustard seeds, urad dal, whole dry red chillies, a pinch of hing or asafoetida and some curry leaves.
(6) Once the mustard crackles and the urad dal is roasted, add the cooked white peas.
(7) Now add the home made Sundal podi or Sundal masala. Check seasoning and add if required.
(8) Mix well, switch off flame and serve immediately.
More Navaratri Sundal Recipes to try
Kondakadalai Sundal (Brown Chickpeas)
Chana Sundal (Chickpeas)
Pachai Payaru Sundal (Green Moong)
Rajma Sundal (Kidney Beans)
Karamani Sundal (Cow Peas or Black Eyed Peas)
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Pattani Sundal Recipe with Sundal Masala
Equipment
- Pressure Cooker
Ingredients
- ½ cup Pattani (White or Yellow dry Peas)
- 3 cups Water refer recipe notes
- 1 tablespoon Sesame Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Urad Dal or Ulutham Paruppu
- 2 Whole dry red chillies
- 1 sprig of Curry leaves
- 1 ½ tablespoon Sundal Masala or Sundal Podi
- A pinch of Hing or Asafoetida omit this ingredient for GF recipe
- Salt to taste
Instructions
- Soak 1/2 cup of white peas or yellow peas in 2 cups of water overnight or atleast for 6 hours. Drain the soaked water.
- Add 1 cup water to the peas and salt to taste. Pressure cook for 2 - 3 whistles.
- Once the pattani or peas is pressure cooked, it should easily mash between your fingers. Note - There will be some residual cooked water which has to be drained. Do not throw it. Use it as stock or add it while kneading your chapati dough.
- Heat a pan, add sesame oil, mustard seeds, urad dal, whole dry red chillies, a pinch of hing or asafoetida and curry leaves.
- Once the mustard crackles and the urad dal is roasted, add the cooked white peas.
- Now add the home made Sundal podi or Sundal masala. Check seasoning and add if required.
- Mix well, switch off flame and serve immediately.
Notes
- Sundal should be cooked and eaten fresh, preferably warm. The prep work (cooking beans, making sundal masala) can be done a day or two earlier.
- Leftovers stay fresh for 24-48 hours. Can be re-heated in a microwave.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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