Dried Green peas Sundal with Green apples

Apples are not my favorite and green apples, I don’t usually buy them. But then a cousin of mine introduced me to green apple thokku made by her friend and I loved it. I do not love it so much that I would eat it as such, but I love how it blends in savory dishes, lending slight tartness to the dishes. In fact I prefer this over raw mango (manga). The manga I usually get here in the US are bland. (Maybe I do not know how to pick a good one! I don’t know) But these apples make great substitutes for our manga and I have been using them in recipes that calls for manga and have been loving it!So here’s a classic manga recipe but then I have used green apples instead. It tasted great and my father in law, couldn’t tell the difference. I had this for my post workout dinner and it was perfect. Spicy, tangy, flavorful and protein packed! You can serve this with a hot cuppa chai as an evening snack. They make a great snack for the little ones at home.  So here goes the recipe.

Method:

Add the soaked dried green peas to the instant pot vessel and add enough water to just cover the peas. Add little salt to the peas and cook on manual high for 5 minutes. Natural pressure release and set it aside. (The dried peas I had got became soft very fast. If after cooking they are still hard, cook for another 5 minutes.)

(To cook the pattani in a normal pressure cooker, follow the same procedure and cook for 3 to 4 whistles. Add a little salt while cooking)

Meanwhile, grind the coconut, green chilies and coriander to a coarse paste.

In a pan, add the oil and when it heats up, add the mustard seeds, cumin, urad dal, curry leaves and asafoetida. Let the mustard seeds crackle.

Add the grated carrots, diced apples and saute for a minute. Now add the cooked pattani (dried peas), ground mixture and mix everything well. Adjust salt as per taste and finally add the lemon juice and mix well. Serve hot!

Note: The pattani can become mushy easily if u over cook them. So take care not to cook them for a long time.

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Pattani Sundal

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Dried green peas with coconut and spices

Course: Appetizer, Snack

Cuisine: South Indian

Author: cookingwithpree

Ingredients

Ingredients:

• 1 cup dried green peas pattani sundal soaked for about 6 to 7 hrs
• 1 big carrot grated
• 1 green apple diced in small pieces
• 2 tbsp coconut grated
• 1 to 2 green chillies
• 1/4 cup tightly packed coriander
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp urad dal
• 1 Sprig curry leaves
• 2 pinches asafoetida
• 1/2 tsp lemon juice or more as per taste
• 11/2 tsp sesame oil
• salt to taste
• Optional – finely chopped red onions tomatoes and cucumber for garnish

Instructions

Method:

1. Add the soaked dried green peas to the instant pot vessel and add enough water to just cover the peas. Add little salt to the peas and cook on manual high for 5 minutes. Natural pressure release and set it aside. (The dried peas I had got became soft very fast. If after cooking they are still hard, cook for another 5 minutes.)
2. (To cook the pattani in a normal pressure cooker, follow the same procedure and cook for 3 to 4 whistles. Add a little salt while cooking)
3. Meanwhile, grind the coconut, green chilies and coriander to a coarse paste.
4. In a pan, add the oil and when it heats up, add the mustard seeds, cumin, urad dal, curry leaves and asafoetida. Let the mustard seeds crackle.
5. Add the grated carrots, diced apples and saute for a minute. Now add the cooked pattani (dried peas), ground mixture and mix everything well. Adjust salt as per taste and finally add the lemon juice and mix well. Serve hot!

6. Note: The pattani can become mushy easily if you over cook them. So take care not to cook them for a long time.

Recipe Notes

Note: The pattani can become mushy easily if u over cook them. So take care not to cook them for a long time.