🟢 Veg Only | 🥘 Street Food / Evening Snack
Pattani Sundal is a nutritious, protein-packed snack made from dried white peas (safed matar). Unlike the temple-style chickpea sundal, the Marina Beach version is distinctively tangy, slightly spicy, and loaded with the crunch of raw onions and the tartness of raw mango. It is healthy, vegan, and the ultimate comfort snack for a rainy evening.
📊 Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 185 kcal |
| Protein | 9.0 g |
| Fiber | 7.5 g |
| Total Fat | 4.0 g |
🛒 Detailed Ingredients
1. The Base:
- Dried White Peas (Pattani / Safed Matar): 1 cup (Soaked overnight for at least 8 hours)
- Water: 2.5 cups (For pressure cooking)
- Turmeric Powder: ¼ tsp
- Salt: To taste
2. The Classic Tempering:
- Oil: 1.5 tbsp (Refined or coconut oil)
- Mustard Seeds: 1 tsp
- Urad Dal (Split Black Gram): 1 tsp
- Asafoetida (Hing): ¼ tsp
- Dry Red Chilies: 2 (Broken)
- Curry Leaves: 2 sprigs
- Green Chilies: 2 (Finely chopped)
- Ginger: 1-inch piece (Finely grated)
3. The Marina Beach Garnish (Crucial for Authentic Taste):
- Raw Mango: 3 tbsp (Peeled and finely grated)
- Fresh Coconut: 2 tbsp (Grated)
- Onion: 1 medium (Very finely chopped)
- Fresh Coriander: A handful (Finely chopped)
- Lemon Juice: 1 tsp (Optional, if the mango isn’t sour enough)
👩🍳 Preparation & Cooking Instructions
Step 1: Boiling the Peas Perfectly
Drain the overnight-soaked white peas. Transfer them to a pressure cooker along with 2.5 cups of fresh water, turmeric powder, and salt. Pressure cook on medium heat for 3 to 4 whistles. The peas should be fully cooked and soft to the touch, but they must hold their round shape. They should not become mushy. Drain any excess water completely and set aside.
Step 2: The Aromatic Tempering
- Heat oil in a heavy-bottomed pan or kadhai.
- Add the mustard seeds and let them splutter.
- Add the urad dal and fry on low heat until it turns golden brown and crispy.
- Stir in the hing, broken dry red chilies, chopped green chilies, grated ginger, and curry leaves. Sauté for 10–15 seconds until the raw smell of the ginger disappears.
Step 3: The Toss
- Add the boiled and drained white peas to the tempering.
- Toss everything gently to ensure the oil and spices coat the peas evenly. Cook on low heat for 2 minutes to let the flavors meld. Turn off the heat.
Step 4: The Beach-Style Assembly
While the sundal is still warm, add the finely chopped onions, grated raw mango, grated fresh coconut, and chopped coriander leaves. Give it a thorough mix. Taste and add a squeeze of lemon juice if you prefer an extra tangy kick.
❓ Frequently Asked Questions (FAQ)
Q: Can I use dried green peas or chickpeas instead?
A: You can use dried green peas (green matar), but authentic Marina Beach sundal is specifically made with white peas. Chickpeas (chana) will give you a different texture and flavor profile altogether.
Q: My peas became totally mushy in the cooker. How do I fix this?
A: If they turn into a paste, you cannot use them for Sundal, as they won’t toss well. You can repurpose mushy peas into a base for Ragda Patties! To prevent this next time, reduce the water slightly and drop the whistle count by one.
Q: Is the raw mango strictly necessary?
A: Yes! The grated raw mango is exactly what separates “Beach Sundal” from regular home-style Sundal. It provides a unique, sharp tartness that defines the street food experience.
💡 Aambu Blog Secret Tip
”For that ultimate street-vendor presentation, serve this hot sundal in small cones made out of newspaper or banana leaves. The slight steaming effect inside the paper cone intensifies the aroma of the raw mango and coconut!”