Sundal are made with various legumes and dals and each one is best enjoyes during Navarathri celebrations,which we all know is just round the corner.I have a few sundal recipes and am planning to do some this week too.This sundal is loved by all as it is a bit spicy and tangy with the addition of grated mangoes and adds colour of carrots.This is also called thengai mangai pattani sundal.You can make this for neveidhyam or can have as an after school snack on normal days.It is fully loaded with proteins an dquite filling too.Do try this for Navarathri and make your festivities all the more special..
INGREDIENTS
| White Peas | 1 cup |
| Grated mango | 1/4 |
| Grated carrot | 1 |
| Grated coconut | 3 tsp |
| Red Chilli Powder | 1/2 tsp |
| Turmeric Powder | 1/2 tsp |
| Mustard | 1/2 tsp |
| Urad Dal(OPTIONAL) | 1/2tsp |
| Oil | 1 tsp |
| Red Chilli | 2 |
| Asafoetida | 1/4 tsp |
| Salt | to taste |
| Curry Leaves | a sprig |
| Coriander Leaves | a few |
HOW TO MAKE
- Soak white peas in water overnight.Pressure cook for 3 whistles with water and a pinch of salt.
- Once cooked strain.In a pan add oil and add mustard and red chillies.Add asafoetida now.
- Add in the cooked white peas and grated mango,carrot and coconut.
- Add rec chili powder,turmeric powder and coriander and curry leaves.
- Toss well.
- Beach Style Sundal is ready.
Notes
- Tempering urad dal with mustard adds a nice crunch at the time of tempering.
- If you have added salt to the white peas while cooking,add salt carefully as per taste later.
- You can add chopped green chillies along with red chillies.
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