Navratri Sundal Recipe 2 of 9
Vella Pattani Sundal (white peas sundal) is simple, lightly spiced and especially good with the fresh sharpness of raw mango. It is an easy variation to include across the nine days of Navratri, while still keeping the familiar Sundal tempering at its heart.
This is Recipe 2 in Girija Paati's 9 Days, 9 Sundals series - a different Sundal for each day of Navratri.
INGREDIENTS
For the Sundal
- 100 g dried white peas
- 3-4 cups water for soaking
- Salt to taste
For the Tadka
- 3/4 tsp peanut oil, or oil of your choice
- 1/4 tsp mustard seeds
- 1/3 tsp urad dhal
- 1/4 tsp finely chopped green chillies
- 1/4 tsp finely chopped ginger
- 2 whole round red chillies
- 1/4 tsp asafoetida powder
- curry leaves, to taste
For the Final Seasoning
- 3/4 tsp grated raw mango
- Coriander, to taste
METHOD
- Wash the dried peas and soak it overnight for about 12 hours, using approximately 3-4 cups of water.
- The next morning, drain the soaking water and wash the peas once again in clean water. Pressure cook with salt to taste for approximately 5 whistles. It should be cooked through while still holding its shape. As a guide, 100 g of dried white peas will usually give you around 250-300 g once soaked and cooked.
- Heat the oil in a kadai. Add the mustard seeds and allow them to splutter. Add the urad dhal and let it turn golden. Add the finely chopped green chillies and ginger and lightly fry. Follow with the whole red chillies, asafoetida and curry leaves.
- Add the cooked peas to the tadka and mix well so that the tempering coats it evenly.
- Remove from the flame. Add the grated raw mango, coriander and toss together.
- Serve with love.
Girija Paati's Note
Because this version has no coconut, the raw mango and coriander do most of the finishing work. Add them only after switching off the flame so they stay fresh and bright.
A Little Something to Send Home
For many of us, Navratri is as much about the people who come home as it is about the Golu.
In Tamil homes, women visiting for Navratri Golu are traditionally sent home with a thamboolam - typically including betel leaves, areca nuts, turmeric and kumkum, offered as a gesture of respect and auspiciousness. Similar traditions are part of Haldi-Kumkum gatherings in other parts of India.
Alongside the traditional thamboolam, it is also lovely to add a small sweet or savoury treat for your guest to take home.
This Vella Pattani Sundal is Recipe 2 of our 9 Days, 9 Sundals series. We are making a different Sundal for each day of Navratri, from Channa and Pattani to Pachai Payaru, Mochai and Karamani.
See all 9 Navratri Sundal Recipes ->
Next Recipe: Pacha Pattani or Green Peas Sundal ->