Patani [Peas] Sundal

Pattani sundal is a south Indian snack made with dried white peas, spices and coconut. It’s a very popular snack during Navaratri and also on sandy beaches in south India.


  • Pattani [White Peas] (1/2 cup)
  • Mustard Seeds (1 tsp)
  • Coconut (pieces, small, 2 tbs)
  • Mango (raw, pieces, small, 2 tbs)
  • Hing [Asafoetida] (powder, a pinch)
  • Green Chilies (chopped, fine, 2)
  • Curry Leaves (chopped, fine, few)
  • Salt (to taste)
  • Oil (2 tsp)

Cook time: 25 minutes

Cuisine: South Indian

Category: Snack \ Tiffin

Serves: 2

Pattani [Peas] Sundal recipe video


  • Wash and Soak white dried peas in a thermal insulated pot with 1 cup of hot water.
  • Rest for 5-6 hours.
  • Pressure cook the soaked peas for 4-5 whistles. If required add 1/2 a cup of water before you cook.
  • Strain the water and set aside.
  • In a shallow skillet add oil and mustard seeds and wait for the seeds to splutter.
  • Add the chopped green chilies and add asafoetida powder.
  • Add salt to taste.
  • Add small pieces of coconut and raw mango.
  • Add curry leaves and mix well.

Step by step pictures of the recipe:

Soak the peas in hot water and rest for 5 hours.
Pressure cook by adding half a cup of water and cook for 5 whistles.
If it’s not cooked then cook again for 1-2 whistles.
Add oil and mustard seeds. Once seeds spluttered add the chopped green chilies and asafoetida powder.
Garnish with salt coconut and raw mango pieces.


  • While cooking peas pressure cook for 4-5 whistles only. The chances of getting overcooked or under cooked are possible. If it’s under cooked pressure cook for 1-2 whistles more.

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