Pattani Sundal
A simple South Indian snack made with dried white peas, tempered with mustard, curry leaves, ginger, and coconut. It is lightly spiced, filling, and perfect for evening tiffin or festive prasad.
For 4 servings
- prep · ~8 min
Soak the white peas.
Rinse the dried white peas well and soak them in plenty of water overnight or for 8 hours. Drain before cooking.
TIPWell-soaked peas cook more evenly and stay soft without turning mushy. - pressure cook · ~20 min
Pressure cook the peas.
1.Add the soaked white peas to a pressure cooker with water and salt.2.Cook on medium heat for 4 to 5 whistles until the peas are soft but still hold their shape.3.Let the pressure drop naturally.4.Drain any extra water and keep the cooked peas aside.TIPDo not overcook the peas or the sundal will become pasty when mixed. - temper · ~3 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and cook until lightly golden.4.Add dried red chili, ginger, curry leaves, and asafoetida and sauté for 20 to 30 seconds. - saute · ~3 min
Mix the peas with the tempering.
Add the cooked white peas to the pan and toss gently so the tempering coats them well. Cook for 2 to 3 minutes until the mixture looks dry and fragrant.
- garnish · ~1 min
Finish with coconut and lemon juice.
Turn off the heat, then add grated coconut and lemon juice. Mix well and serve warm or at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the white peas for a full 8 hours so they cook evenly and stay separate in the sundal.
- 2Pressure cook only until the peas are soft but not split; overcooked peas turn the final dish mealy.
- 3Drain the cooked peas well before tempering so the sundal stays dry, fluffy, and easy to toss.
- 4Let the mustard fully splutter before adding urad dal, or the tempering can taste raw and flat.
- 5Add coconut and lemon only after switching off the heat to keep the coconut fresh and the lemon bright.
- 6If making ahead, store the cooked peas and tempering separately, then mix with coconut and lemon just before serving.
Adapt it for your goals.
Spicier
Add one extra dried red chili or a pinch of green chili for a sharper, more festive heat.
no coconutNo-coconut
Skip the grated coconut for a lighter version that keeps longer and still tastes great with lemon and tempering.
navratri prasad styleNavratri-prasad-style
Keep the seasoning simple and mild, with extra coconut and lemon, for a more traditional prasad-style finish.
no onion no garlicNo-onion-no-garlic
This recipe is already suitable as a no-onion, no-garlic snack, making it ideal for fasting days and puja offerings.
Why this is on our healthy list.
Good Plant Protein
White peas and urad dal make this sundal filling and nourishing, helping it work well as a satisfying snack.
Fiber-Rich Snack
Dried white peas provide fiber that supports fullness and makes this a steadier option than many fried snacks.
Lightly Cooked and Moderate in Oil
The dish relies on boiling and a small tempering rather than deep-frying, keeping it relatively light.
Digestive Aromatics
Ginger, curry leaves, and asafoetida add flavor while traditionally helping legume dishes feel easier to digest.
Frequently asked questions
Yes. Simmer the soaked white peas in a pot until tender but still holding shape; this will take longer than pressure cooking.
