Beach style MASALA SUNDAL

Mildly spicy Masala sundal (Pattani Sundal masala) is one of the popular road side snack/chat in many parts of India, especially found in Chennai Beaches. This masala sundal is nutritious as we are using dried white/yellow peas which is rich in dietary fiber and proteins. This lip smacking masala sundal is loved by all ages, and can be prepared hygienically and easily at home in less than 30 minutes. This masala sundal is itself a prefect evening snack and, pairs good with Roti/Poori/Chapati.

PREPARATION TIME : 5 minutes

COOKING TIME         : 20 minutes

INGREDIENTS:(serves 4 persons)

• Sundal/Dried peas      - 1 cup (200 g)
• Onion medium size    - 2
• Tomato large size        - 1
• Ginger garlic paste      - 1 spoon
• Green chillies               - 3
• Turmeric powder        - 1/4 spoon
• Sambar powder          - 2 spoons
• Garam masala             - 1 spoon
• Red chilli powder        - 1 spoon
• Curry leaves                 - 6-8 leaves
• Oil                                  - 3 spoons
• Water                            - 450 ml approx
• Chopped Coriander leaves
• Salt

DIRECTIONS:

1. Get ready with all the ingredients. Finely chop half onion and keep aside. Roughly chop the onions and tomatoes. Wash the sundal well with water and Soak the sundal for 6-8 hours.

2. Add 400 ml water, salt, soaked-sundal and pressure cook for 3 whistles in high flame and sim/lower the flame and cook for 5 minutes.

3. Strain the water from the cooked sundal. Collect the sundal stock and keep aside.

4. Add roughly chopped tomatoes, onions and green chillies in a mixie, and grind to fine paste without adding water.

5. Heat oil in a kadai. Add the freshly ground onion-tomato-chilli paste. Mix well. 

6. Cover and cook for 7-8 minutes, until the raw smell goes and oil separates in the corners.

7. Add curry leaves, turmeric powder, red chilli powder, sambar powder, garam masala and salt. Saute well for 2 minutes. (Note: Already added some salt while cooking sundal.)

8. Add the sundal stock and mix well. Rinse the mixie with water and add it. (Tip: Adjust the consistency of masala with more water if needed, check for salt.)

9. Open and cook for 5-8 minutes in medium flame, the masala comes to rolling consistency.

10. Add the cooked sundal to the masala. Cook for 5-8 minutes in lower flame , the masala slightly thickens. Switch off the flame.

11. Add chopped coriander leaves. Give a quick stir.

ADDITIONAL TIPS:

=> Instead of dried white/yellow peas you can also use green peas.

=> Sundal stock gives nice taste and flavour to the masala sundal, please do not throw it.

=> I used homemade ginger garlic paste. You can use store bought or grind 1 inch ginger and 4-6 garlic cloves along with onion and tomatoes.

=> I used sambar powder. You can also use red chilli powder and coriander powder.

=> If you wish you can squeeze half lemon while serving sundal.

=> The specified amount of spiciness is sufficient for me. If you wish more or less spicy adjust the green chillies and red chilly powder accordingly.

=> While serving you can also add some masala vada pieces/mixture/omapodi (Sev) or some samosa pieces into it.