White peas sundal gravy is a delicious South Indian dish with white peas (also known as dried white peas) cooked in a flavorful, mildly spicy gravy. Sundal is a traditional snack or side dish in South India, and adding a gravy element to it enhances its taste and makes it more versatile.
Sundal Gravy is a popular street side food in South India and can most often be found in food stalls in Chennai Beach. This recipe that I am sharing is something that I learn from my mom. She has eaten this in many street-side shops in Chennai and tried making her version at home. This quick, delicious, filling sundal gravy can be enjoyed as an evening snack or dinner.
About Street Side Sundal Gravy
South Indian street food is a delightful and diverse culinary experience that showcases the vibrant flavours and colours of food. Street food is an integral part of the region’s culture and is loved by locals and visitors alike. Each state in South India has unique street food specialties, making it a food lover’s paradise. This street-side sundal gravy is one such delicious recipe.
Bajji, sundal, masala puri, and spiced raw mangoes are the most famous food items in Beach across Chennai. Another food item that is famous and well-known is this sundal gravy.
The beachside sundal gravy recipe I am sharing here can be easily made with a pressure cooker. Additionally, the sundal gravy is topped with crispy masala vada, chopped onions, coriander leaves and a squeeze of lemon. The masala vada adds a texture and taste when eaten with street-style sundal gravy.
This mouthwatering chaat is wholesome and healthy as well. While this can be a snack, the gravy can also be served as a side dish for Pooris and Rotis.
How to make Beach Sundal Gravy
Wash & soak dried white peas in enough water for 8 hours. Drain the soaked water and add the dried peas to a pressure cooker. Add enough water to cover. Add salt and turmeric powder. Pressure cook for 5 to 6 whistles. Let the pressure release naturally. The dried wheat peas should have been cooked well by now.
Meanwhile, grind fennel seeds, green chillies, a handful of mint and coriander leaves, onion, and tomato to a fine paste.
Add oil to a pan. Add ginger garlic paste. Sauté. Add the ground paste. Cook for a couple of minutes. Add Kashmiri Chilli powder and Salt.
Add cooked peas and the required water according to desired consistency. Let it cook well.
For masala vada, soak chana dal for 1 hour. Grind with red chillies, fennel seeds, salt, curry leaves, and asafoetida. Use a few drops of water to grind if needed. Heat oil in a kadai and make small vadas.
Serve sundal masala topped with chopped onions, coriander leaves and a squeeze of lemon. Break the vadai into small pieces and add them to the beach sundal gravy.
Tips to make the best Sundal Gravy
Ensure you soak the dried white peas overnight or for at least 8 hours. This helps in softening the peas and bringing the right texture.
Adjust the spices and seasonings according to your taste preferences. If you prefer a spicier gravy, increase the amount of red chilli powder or add green chillies. If you like it milder, reduce the spices accordingly.
The consistency of the gravy is essential. It should be neither too thick nor too thin. Add water to achieve the desired consistency if the gravy is too thick. If it’s too thin, let it simmer for a bit longer to thicken.
Fresh coriander leaves add a pop of colour and freshness to the dish. Don’t forget to garnish your white peas and sundal gravy with them. Finely chopped onions, grated carrots, raw mango pieces, masala vada, sev, and puri can also be added to the gravy.
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Beach Sundal Gravy | White Peas Sundal Gravy
Ingredients
- 2 cups Dried White Peas
- Salt as needed
- Asafoetida a big pinch
- 1/2 tsp Turmeric Powder
- 2 tsp Kashmiri Chilli Powder
- Water as needed
- 2 tbsp Oil
- 1 tbsp Ginger Garlic Paste
To make a paste
- 2 tsp Fennel Seeds
- 5 Green Chillies
- 2 medium Onions
- 2 medium Tomatoes
- Coriander Leaves a handful
- Mint Leaves a handful
To make Vada
- 1 cup Chana Dal
- 5 Red Chillies
- Salt as needed
- 1 tsp Fennel Seeds
- Curry Leaves few
- Asafoetida a pinch
Topping
- 1 Onion Finely chopped
- 3 tbsp Coriander Leaves Finely chopped
- Lemon Juice as needed
Instructions
- Wash & soak dried white peas in enough water for 8 hours. Drain the soaked water and add the dried peas to a pressure cooker. Add enough water to cover. Add salt and turmeric powder.
- Pressure cook for 5 or 6 whistles. Let the pressure release naturally. The dried white peas should have been cooked well by now.
- Meanwhile, grind fennel seeds, green chillies, a handful of mint and coriander leaves, onion, and tomato to a fine paste.
- Add oil to a pan. Add ginger garlic paste. Sauté. Add the ground paste. Cook for a couple of minutes. Add Kashmiri Chilli powder and Salt.
- Add cooked peas and the required water according to desired consistency. Let it cook well and come to a boil.
For masala vada
- Soak chana dal for 1 hour. Grind with red chillies, fennel seeds, salt, curry leaves, and asafoetida. Use a few drops of water to grind if needed. Heat oil in a kadai. Once hot, make small vadas.
Serve the Sundal Gravy
- Add the sundal gravy to a bowl. Break the vadai into small pieces and add them to the beach sundal gravy.
- Serve sundal masala topped with chopped onions, coriander leaves and a squeeze of lemon.