Thengai Mangai Pattani Sundal is a famous Sundal variety in the beaches of Tamilnadu. One can call it as a beach Sundal also – it is so popular there. Dry White Peas are cooked and then sautéed with mustard, Urad Dal, mixed with finely chopped Raw Mango Pieces and grated Coconut. The raw Mango and the Coconut enhances the taste and flavor. It is a very healthy dish and can be served as a salad also on regular days and packed in tiffin box for the children. Try this Sundal. You will enjoy it. This link will take you to a youtube video showing the method of making this Sundal. Make and enjoy.
To Cook the Peas
Dry White Peas (White Pattani) – 1 cup (200 Gms)
Turmeric (Haldi) Powder – ¼ tsp
Salt – ½ tsp
Grated Coconut – 3 tbsp
Green Chilli – 3
Ginger – 2 inch long
Mango – ¼ piece (Non sour variety)
Oil – 2 tbsp
Mustard Seed (Rai) – 1 tsp
Black gram (Urad Dal) – 1 tsp
Onion – 1 (finely chopped)
Green Chilli – 1 (finely chopped)
Curry Leaves – 2 sprigs
Raw Mango – 2 tbsp (Finely chopped)
Grated Coconut – 2 tbsp
Cilantro (Dhania) – 1 tbsp (finely chopped)
Salt to taste
Soak the dry Peas overnight immersed in water for 8 to 10 hours. (You can also use Black Peas, but white is preferred). Drain out the water; wash the peas with fresh water.
Grind the grated Coconut, Green Chilli, Ginger and Mango together to a coarse consistency.
Take the soaked Pas in a pressure cooker. Add Salt and Haldi. Add water. The water should fill about ½ inch above the peas. Mix well. Pressure cook it for 3 to 4 whistles in medium flame or till the peas become soft, but not mushy.
Heat the Oil in a pan. Add Mustard. When it crackles, add the Black Gram. When the Dal turns pink, add the chopped Green Chilli, Curry Leaves and Onion and stir cook till the Onion turns translucent.
Add the crushed Coconut, Mango, Green Chilli and Ginger paste. Stir cook till the raw smell goes away.
Add the boiled peas and mix gently and cook for 3 to 4 minutes in low to medium flame.
Add the finely chopped Mango and mix.
Cover with a lid and simmer 2 minutes in low medium flame.
Adjust Salt, if required and mix.
Add Grated Coconut and chopped Cilantro. Mix gently. Stir cook for 2 minutes.
The tasty delicious yummy Thengai, Mangai Pattani Sundal is ready.
Transfer to serving bowl. Garnish with Cilantro and scraped Raw Mango. Also, serve with long Mango pieces sprinkled with Chilli Powder.
Choose Raw Mango of less sour variety.