Green Peas Sundal Recipe – Authentic Indian Festive Snack

Last Updated on 2 months by Neha Deshmukh

Green Peas Sundal Recipe – Authentic Indian Festive Snack

Hey everyone! If you’re looking for a vibrant, flavorful, and incredibly easy snack, you’ve come to the right place. This Green Peas Sundal is a staple in my family, especially during festivals. I remember making this with my grandmother for the first time, and the aroma of the sundal podi (spice blend) instantly transports me back to those cozy kitchen memories. It’s a simple dish, but packed with so much goodness!

Why You’ll Love This Recipe

This Green Peas Sundal isn’t just delicious; it’s incredibly versatile. It’s perfect as a quick evening snack, a healthy side dish, or, most importantly, as prasadam (a religious offering) during festivals. It’s naturally gluten-free and vegetarian, and can easily be made vegan (more on that later!). Plus, it comes together in under 30 minutes – perfect when you need something tasty and satisfying, fast.

Ingredients

Here’s what you’ll need to make this delightful Sundal:

• ½ cup dried green peas (about 125g)
• 3 tablespoons grated coconut (about 30g)
• Salt to taste
• 1 pinch asafoetida (hing)
• ¼ cup coriander seeds (about 30g)
• 6 red chillies (adjust to your spice preference)
• 1 tablespoon black pepper (about 15g)
• 1 tablespoon cumin seeds (about 10g)
• 2 teaspoons oil (about 10ml)
• ½ teaspoon mustard seeds (about 2g)
• 1 teaspoon urad dal (split black lentils, about 6g)
• 1 sprig curry leaves (about 10-12 leaves)
• 1 green chilli, slit lengthwise

Ingredient Notes

Let’s talk about a few key ingredients to make sure your Sundal turns out just right.

• Sundal Podi (Spice Blend): This is the heart and soul of the dish! Roasting and grinding your own spices makes a world of difference. Don’t skip this step! You can adjust the number of red chillies to control the spice level.
• Spice Level: Traditionally, sundal podi can be quite spicy, especially in South India. Feel free to reduce the chillies if you prefer a milder flavor. My friend, Priya, always makes hers with just 2 chillies for her kids.
• Curry Leaves: Fresh curry leaves are essential for that authentic aroma and flavor. Dried ones just won’t cut it. Trust me on this one!
• Asafoetida (Hing): This adds a unique savory depth. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the dried green peas overnight in plenty of water. This is crucial for softening them up.
2. The next day, drain the soaked peas and add them to a pressure cooker. Add half the required salt and enough water to completely cover the peas. Pressure cook for 3-4 whistles, or until the peas are tender but still hold their shape.
3. While the peas are cooking, let’s make the sundal podi. Dry roast the coriander seeds, red chillies, black pepper, and cumin seeds in a pan over medium heat until they become fragrant and golden brown. Be careful not to burn them!
4. Once cooled, grind the roasted spices into a coarse powder. This is your sundal podi!
5. Now, heat the oil in a pan. Add the mustard seeds and let them splutter. Then, add the urad dal and sauté until golden brown.
6. Add the curry leaves and slit green chilli. Sauté for a few seconds until the curry leaves become crisp. Finally, add the asafoetida.
7. Drain the cooked peas and add them to the tempering. Adjust the salt to taste and mix well.
8. Add the prepared sundal podi and grated coconut. Stir everything on medium heat for about a minute, allowing the flavors to meld together.

And that’s it! Your Green Peas Sundal is ready to enjoy.

Expert Tips

• Don’t overcook the peas! You want them tender, but not mushy.
• Roasting the spices really brings out their flavor. Don’t rush this step.
• Adjust the amount of sundal podi to your liking. Start with a tablespoon and add more if needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already almost vegan! Just ensure your asafoetida doesn’t contain any wheat flour (some brands do).
• Spice Level Adjustment – Mild to Spicy: As mentioned before, adjust the number of red chillies in the sundal podi to control the heat.
• Festival Adaptations: This Sundal is traditionally made during Ganesh Chaturthi, Onam, and Navratri. During Ganesh Chaturthi, it’s offered as prasadam to Lord Ganesha. My family also makes a slightly sweeter version for Onam, adding a pinch of jaggery.

Serving Suggestions

Serve this Green Peas Sundal warm as a snack with a cup of chai, or as a side dish with your favorite South Indian meal. It’s also a wonderful offering for festivals.

Storage Instructions

Leftover Sundal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

What is Sundal and its cultural significance?

Sundal is a traditional South Indian snack made with legumes or lentils. It’s often prepared during festivals as an offering to deities and shared among family and friends.

Can I use frozen peas instead of dried peas?

While you can use frozen peas, the flavor and texture won’t be quite the same. Dried peas give a more authentic taste and slightly firmer texture. If using frozen, reduce the cooking time significantly.

How do I adjust the spice level in the Sundal Podi?

Simply reduce the number of red chillies used in the spice blend. You can also remove the seeds from the chillies for a milder flavor.

What is asafoetida (hing) and can I skip it?

Asafoetida is a pungent spice that adds a unique savory flavor. While you can skip it, it does contribute to the authentic taste of the Sundal.

How long can I store leftover Sundal?

Leftover Sundal can be stored in an airtight container in the refrigerator for up to 2 days.