THENGAI-MANGAI-PATTANI SUNDAL, how to make dry peas sundal with coconut and raw mango

When you go to beach, you can hear the vendors shouting Thengai mangai pattani sundal!!!
This is a very important Navarathri Neivedhyam, loaded with protein, and the goodness of raw mango.
Please check my other Sundal varieties here
Also check my Navarathri neivedhyams here
For any unknown terms, please check my Glossary

The grand Kolu (dolls exhibit) in my daughter's home, USA

Ingredients

Dry white peas -  1 3/4 cups, (1/4 kg), soaked over night

Raw mango - 1/2, chopped fine

Grated coconut - 1/2 cup

Lemon juice - 1 tbsp

Green chillies - 4, chopped fine

Red chillies - 3-4, broken

Cooking oil - 2 tsps

Hing/asafoetida  powder - 1/4 tsp

Mustard seeds

 1 tsp

Curry leaves handful

Salt to taste

Yields roughly 6-8 cups Sundal

Dry white peas soaked over night

Just sprinkle handful of water, keep the vessel in a pressure cooker, and cook for 8-9 whistles. Picture below shows the cooked peas

Add salt to taste on the cooked peas and keep it ready.

The other important ingredients for the  Sundal

Heat a non stick pan, add oil, and season hing powder and mustard seeds

Add the green and red chillies and curry leaves

Add the cooked peas along with salt and mix well

Add thew grated coconut, mix.

Switch off and add the chopped mangoes.

It's time for the fresh lemon juice to enter the pan...

All mixed well.

Here is the hot, thengai-mangai-pattani sundal.....all for you!!!

This post first appeared in www.malpatskitchen.com

Categories: Navarathri Neivedhyams, No Onion-no garlic, Ripe & raw mango recipes, Snacks, Sundal Varieties