Beach Sundal Gravy | White Peas Sundal Gravy
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
Ingredients
- 2 cups Dried White Peas
- Salt as needed
- Asafoetida a big pinch
- ½ teaspoon Turmeric Powder
- 2 teaspoon Kashmiri Chilli Powder
- Water as needed
- 2 tablespoon Oil
- 1 tablespoon Ginger Garlic Paste
To make a paste
- 2 teaspoon 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 teaspoon Fennel Seeds
- Curry Leaves few
- Asafoetida a pinch
Topping
- 1 Onion Finely chopped
- 3 tablespoon 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.
Notes
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.
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