One of the tasty, nutritious evening snacks, that you can prepare and distribute as prasadam during Navarathri.
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Complexity - Medium
Prep time - 6-8 hrs (includes soaking time)
Cook time - 30 mins
Serves - 2-3
Ingredients
Dry yellow peas - 1/2 cup
Hing - 1 small piece
Channa dal - 1/2 tbsp
Coriander seeds - 3/4 tbsp
Coconut - 1 tbsp
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Split urid dal - 1/2 tsp
Salt - to taste
Curry leaves - 1 sprig
Prep time - 6-8 hrs (includes soaking time)
Cook time - 30 mins
Serves - 2-3
Ingredients
Dry yellow peas - 1/2 cup
Hing - 1 small piece
Channa dal - 1/2 tbsp
Coriander seeds - 3/4 tbsp
Coconut - 1 tbsp
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Split urid dal - 1/2 tsp
Salt - to taste
Curry leaves - 1 sprig
Method
Soak dry yellow peas in water for 4-6 hrs or overnight.
Wash & drain yellow peas out of water, transfer to a vessel, sprinkle couple of handsful of water, add salt and pressure cook for 2-3 whistles. Let it cool completely.
In the meanwhile, heat a tsp of oil, fry hing, channa dal, coriander seeds until golden brown and let it cool. Grind with coconut into a coarse powder (but towards finer side) without adding any water.
Heat a tsp of oil, splutter mustard seeds, fry urid dal until golden brown, sizzle curry leaves, add pressure cooked peas, ground spice powder and give a good mix.
Remove from heat after 3-4 mins. Pattani sundal is ready for neivedhyam!
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