Vatana Sundal / Whole Dried White Peas Curry

Whenever we go to beach in India, we never miss this peas masala sundal.My husband asked for this beach style sundal for a long time. I tried this sundal once by trial and error method and it came out so well. We felt like having the same beach style pattani sundal. So I tried again with proper proportion of masalas and it came out so perfect.Here is the recipe..

Time of Preparation : 30 minutes
No of Servings : 4
Spice level : 4 out of 5

Ingredients:

• Whole Dried White Peas – 1 cup
• Onions – 1 cup (finely chopped)
• Tomatoes – 1 cup (finely chopped)
• Fennel Seeds – 1 tsp
• Ginger Garlic Paste – 2 tsp
• Green chillies – 2
• Turmeric powder – 1/2 tsp
• Sambar Powder – 1 tsp
• Rasam Powder – 1/2 tsp
• Coriander powder – 1 tsp
• Garam masala powder – 1/2 tsp
• Chole masala powder – 1 tsp
• Raw Mango – 1/2 (grated)
• Coriander leaves – 2 tbsp
• Onions – 3 tbsp (finely chopped)
• Salt – to taste
• Oil – 1 tbsp
• Asafoetida – a pinch

Method of Preparation:

1. Soak the peas overnight or soak it in hot water for 3 hours.
2. Pressure cook the yellow peas for just 2 whistles with a pinch of asafoetida.
3. Heat oil in a vessel and add the fennel seeds.
4. Add the green chillies followed by the chopped onions.
5. Add some salt and fry till they become translucent.
6. Add the ginger garlic paste and fry for 3 minutes.
7. Now add the chopped tomatoes and fry till they become soft.
8. Then add the turmeric powder, sambar powder, rasam powder, coriander powder, garam masala and 1/2 tsp chole masala powder and fry till the raw smell goes.
9. Add 3 cups of water and let it boil.
10. Add the boiled peas when it starts boiling.
11. Add the remaining chole masala powder and let it boil for another 2 to 3 minutes.
12. Turn off the heat and add the grated raw mango.
13. Garnish with coriander leaves.