The tangy tango

Kandla Nijhowne

Dried peas are a staple in most kitchens, sitting along with our usual battalion of daals. They are a mighty member of the legume family, packing a punch of cholesterol-lowering fiber. They also manage blood sugar disorders and carry three of the B vitamins as well as proteins. Here is a tangy, spicy and snacky recipe which goes by an equally funky name in Tamil Nadu where it is very popular along the beaches. I personally think it adds a quirky appeal to it!

Thenga manga pattani sundal

The ingredients  

• 1 cup dried peas
• 2-3 green chilies
• grated coconut 4 tbsp (preferably fresh)
• ½ tsp haldi powder
• 1 tsp black mustard seeds
• 1 tsp oil
• 4-5 tbsp raw mango, grated
• 1 inch piece of ginger scraped and roughly chopped
• 1 sprig of curry patta
• Salt and lemon juice to taste

Method

• Soak peas overnight (or for 10 hours) then pressure cook with salt and haldi till tender.
• Grind the green chili, ginger and coconut in a blender jar till you have a coarse paste.
• Heat oil, crackle the mustard seeds then add curry leaves and ground paste. Sauté.
• Add cooked peas and stir well into the mixture.
• Remove from fire, scatter grated mango over it and round off with a squirt of lemon juice.

Note: Desiccated coconut can replace fresh coconut. If used, it should be added at the end of the cooking time. A red chili can add a touch of fire of smoked along with the mustard seeds. Fresh coriander too makes a colourful garnish.

(Nijhowne is a Chandigarh-based culinary expert)