Pattani- dried peas Sundal

பட்டாணி சுண்டல்

Ingredients: 

1. Dry Green Peas ( pattani)- 1 cups
2. Mustard seeds - 1 teaspoon
3. Urad dal - 1 teaspoon
4. Channa dal - 1 teaspoon
5. Coriander seeds - 1 teaspoon
6. Dry Red chillies - 4
7. Hing  - a pinch
8. Curry Leaves a few
9. Grated coconut 1/4 cup
10. Salt to taste
11. Oil  2 teaspoon 

Pre-preparation:

1. The pattani seeds should be soaked in clean water overnight ( 6 to 8 hours).
2. Using a spoon of oil roast the coriander seeds,Channa dal, urad dal and red chillies.
3. Grind them finely and keep aside.

Preparation: ( method 1)

1. In 4 to 6 cups of water adding a teaspoon of salt, pressure cook the seeds for just 2 minutes. (yes two minutes only so that the pattani is not overcooked)
2. Drain the water and keep aside.
3. In a pan heat the oil , add the mustard seeds .
4. Once the mustard splutters add the cooked pattani seeds, the ground powder, curry leaves and hing. 
5. Add the grated coconut and saute for a few minutes  in  low flame.

Preparation: ( method 2) (தேங்கா, மாங்கா, பட்டாணி சுண்டல்) 
Ingredients

1. Green chillies -2 to 3
2. Ginger - a small piece ( quarter size)
3. Grated coconut - 1/4 cup
4. Salt to taste

Grind the above in a mixie. Do not add water profusely. Just sprinkle. Keep aside. Cook the pattani seeds as mentioned above. Drain the water and keep aside.

1. In a pan heat the oil , add the mustard seeds .
2. Once the mustard splutters add the cooked pattani seeds, the ground paste,curry leaves and hing. 
3. Carefully turn the pattani seeds so that the ground chilli garlic paste is spread evenly.
4. Add the grated coconut and saute for a few minutes  in  low flame.

You can garnish with finely cut mango pieces and onion pieces. This is the very famous 'Thenga, Manga, Pattani sundal' that you relish in Chennai beaches.