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)