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Pattani Sundal | Yellow pattani sundal
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Pattani Sundal Recipe with Sundal Masala

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.
Course Appetizer, Snack
Cuisine South Indian, Tamil Nadu Recipes
Keyword dry yellow peas, pattani sundal recipe, sundal recipe for navratri, white peas
Prep Time 7 hours
Cook Time 20 minutes
Total Time 7 hours 20 minutes
Servings 2 people
Author Vidya Narayan

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.
    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

Notes on 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. Note - 3 whistles in a 10 litre pressure cooker. 
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.
Total 3 cups of water is used for this recipe. 2 cups for soaking the dried yellow peas and 1 cup for pressure cooking.
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.
Feel free to adjust the quantity of sundal masala. More or less can be added based on preference. 
As a Variation, add 2 tablespoon of fresh coconut instead of sundal masala. 
Season the dish carefully - Salt is added while pressure cooking peas. Also, sundal masala contains salt. 
This is a Vegan recipe. For a 100% Gluten free version, omit hing or asafoetida
Storage - 
  • 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.