Pattani Sundal

Instructions

1. 1

   Soak the Dried Peas

   • Rinse 1.5 cups of dried green peas thoroughly under running water.
   • Place them in a large bowl and cover with at least 4-5 cups of water, as they will double in size.
   • Let them soak overnight or for a minimum of 8 hours.
2. 2

   Pressure Cook the Peas

   • Drain the soaking water and rinse the peas again.
   • Transfer the soaked peas to a 2 or 3-liter pressure cooker.
   • Add 3 cups of fresh water and 1 teaspoon of salt.
   • Secure the lid and cook on medium heat for 3-4 whistles, which should take about 10-12 minutes.
   • Turn off the heat and allow the pressure to release naturally. The peas should be soft when pressed but still hold their shape.
   • Once the pressure has settled, open the cooker and drain any excess water. Set the cooked peas aside.
3. 3

   Prepare the Tempering (Tadka)

   • Heat 2 tablespoons of coconut oil in a kadai or pan over medium heat.
   • Add 1 teaspoon of mustard seeds and let them splutter completely, which takes about 30-45 seconds.
   • Add 1 teaspoon of urad dal and sauté until it turns a light golden brown, about 1 minute.
   • Add the 2 slit green chillies, 1 sprig of curry leaves, and 1/4 teaspoon of hing. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
4. 4

   Combine and Finish

   • Add the cooked and drained peas to the pan with the tempering.
   • Gently mix everything together, ensuring the peas are well-coated with the spices.
   • Sauté for 2-3 minutes, allowing the flavors to meld together.
   • Turn off the heat. Stir in 1/4 cup of freshly grated coconut.
   • If using, squeeze 1 tablespoon of fresh lemon juice over the top and give it a final mix.
5. 5

   Serve

   • Serve the Pattani Sundal warm as a healthy and delicious snack or as a side dish with a meal.