Pattani Sundal Recipe with Sundal Masala

Pattani Sundal with home made Sundal Masala is a quick, Spicy, Vegan protein snack. Contains No Coconut.

Pattani Sundal Recipe with Sundal Masala

Today’s recipe is a popular Navaratri Sundal Snack made with Pattani. Pattani is also known as White Peas, Yellow Peas or Safed Vatana. Spicy, delicious Pattani Sundal with my home made Sundal Masala or Sundal Podi is a must try recipe this Navaratri.

Most Sundals contain grated coconut and since one variety of Sundal is offered everyday during Navaratri, it does tend to get repetitive.

The home made Sundal Masala adds a hint of spice to the cooked legumes making it more of a delicious side dish than just a snack.

Sundal is a traditional South Indian snack made with cooked lentils, beans and legumes. In South India, Sundal is made in every household during the 9 days of Navaratri. It is offered as neivedyam and even distributed as prasad.

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.

You can make sundal not only during festivals or religious functions but also serve as a snack for kids and adults during tea time. This protein rich snack recipe fills you up instantly.

It requires just 15 minutes of cooking (depending on the legume variety) and you have a bowl of snack ready to satisfy quick hunger pangs.

Store a batch of this spicy Sundal podi in your pantry or refrigerator (long shelf life) so that you can rustle up the dish anytime you like.

Pattani Sundal with the sundal masala not only makes a great snack but also a filling side dish with some Kuzhambu and rice. Especially life saving when the refrigerator is almost empty and if you don’t even have coconut at home.

Sundal can be served with variety rice or Kalavai Sadam like Coconut Rice, Lemon Rice or Curd Rice (which my husband prefers).

Step by Step 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.

Soaked Pattani for the sundal.

(4) Once the pattani or peas is pressure cooked, it should easily mash between your fingers. Residual cooked water to be drained. However, do not throw it. Use it as stock or add it while kneading your chapati dough.

Pressure cook the pattani or white peas with salt

(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.

Tempering for the sundal - oil, mustard seeds, urad dal, whole dry red chillies and curry leaves

(6) Once the mustard crackles and the urad dal is roasted, add the cooked white peas.

Adding the pressure cooked pattani to the tempering

(7) Now add the home made Sundal podi or Sundal masala. Check seasoning and add if required.

Add the sundal masala to the cooked peas

(8) Mix well, switch off flame and serve immediately.

spicy pattani sundal with sundal masala is ready to serve

Recipe Notes –

  • We have used total 3 cups of water for this recipe. 2 cups of water are used for soaking the dry peas and 1 cup is used for pressure cooking with salt.
  • I drain the water used for soaking any beans or legumes.
  • I add salt while pressure cooking the Pattani. Please note that the sundal podi also has some salt so add salt to the final dish accordingly.
  • While pressure cooking, always ensure the white peas should retain its texture and shape. It should not be too mushy and hence do not overcook. Note – It took me 3 whistles to pressure cook.
  • The recipe is Vegan. For Gluten free version, skip the hing or asafoetida.
  • The quantity of Sundal podi can be adjusted according to your taste. If you prefer extra spicy, you can add a tiny pinch of red chilli powder.
  • This recipe does not contain any coconut. You can skip the masala podi and add 2 tbsp of freshly grated coconut too as a variation.
  • You can bulk soak, cook and store the peas in the refrigerator for 3-4 days. Making the sundal will be a matter of 5 minutes when kids return hungry from school.

Some Navaratri Sundal Recipes on the blog –

Pattani Sundal or White Peas Sundal for Navaratri

Pattani Sundal Recipe with Sundal Masala

Vidya Narayan
Pattani Sundal is a South Indian Navaratri Sundal Snack made with White Peas, Yellow Peas or Safed Vatana. A spicy, delicious legume snack with home made Sundal Masala or Sundal Podi.
0 from 0 votes
Prep Time 7 hrs
Cook Time 20 mins
Total Time 7 hrs 20 mins
Course Appetizer, Snack
Cuisine South Indian, Tamil Nadu Recipes
Servings 2 people

Equipment

  • Pressure Cooker

Ingredients
  

  • 1/2 cup Pattani (White or Yellow dry Peas) 1 cup is 250 ml measurement
  • 3 cups Water Check Notes below
  • 1 tbsp Sesame Oil
  • 1/2 tsp Mustard Seeds 1 tsp is 5 ml measurement
  • 1/2 tsp Urad Dal or Ulutham Paruppu
  • 2 nos. Whole dry red chillies
  • 1 sprig of Curry leaves
  • 1 1/2 tbsp Sundal Masala or Sundal Podi 1 tbsp is 15 ml measurement
  • A pinch of Hing or Asafoetida
  • 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.
    Soaked white peas or pattani
  • 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.
    Pressure cook the white peas or pattani
  • Heat a pan, add sesame oil, mustard seeds, urad dal, whole dry red chillies, a pinch of hing or asafoetida and curry leaves.
    Tempering for the pattani sundal - oil, mustard, urad dal, red chillies and curry leaves
  • Once the mustard crackles and the urad dal is roasted, add the cooked white peas.
    Adding the cooked pattani to the tempering
  • Now add the home made Sundal podi or Sundal masala. Check seasoning and add if required.
    Spicy sundal masala added to the cooked peas
  • Mix well, switch off flame and serve immediately.
    Spicy Pattani sundal with sundal masala is ready to eat

Notes

  • Total 3 cups of water is used for this recipe. 2 cups are used for soaking the dry peas and 1 cup is used for pressure cooking the peas with salt.
  • I drain the water used for soaking any beans or legumes.
  • I add salt while pressure cooking the Pattani. Please note that the sundal podi also has some salt so add salt to the final dish accordingly.
  • While pressure cooking, always ensure the white peas should retain its texture and shape. It should not be too mushy and hence do not overcook. Note – It took me 3 whistles to pressure cook.
  • The recipe is Vegan. For Gluten free version, skip the hing or asafoetida.
  • Sundal podi quantity can be increased or decreased according to your taste and preferences. If you prefer extra spicy, you can add a tiny pinch of red chilli powder.
  • This recipe does not contain any coconut. You can skip the masala podi and add 2 tbsp of freshly grated coconut too as a variation.
  • You can bulk soak, cook and store the peas in the refrigerator for 3-4 days. Making the sundal will be a matter of 5 minutes when kids return hungry from school.
Keyword dry yellow peas, pattani sundal recipe, sundal recipe for navratri, white peas
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Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

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