Name: Madras Beach Sundal Recipe | Beach Sundal recipe by Manjula Bharath at BetterButter
Prep time: 360 min
Cook time: 45 min
Total time: 405 min
Yield: 5
Ingredients: Dried white peas / Pattani– 1 cup; Tomato – 1 no Medium (chopped); Onion – 1 no Medium(chopped); Ginger garlic green chillies paste – 1 tbsp; Red chilli pd – 1 tsp; Turmeric pd – 1/4 tsp; Coriander pd – 1/2 tsp; Garam Masala – 1/2 tsp; Fennel powder – 1/2 tsp; Oil – 2 tbsp; Salt to taste

ABOUT Madras Beach Sundal Recipe | Beach Sundal RECIPE

When I think of Food in Indian the first thing pops in my mind is street food. While there are n number of street food to indulge , coming from down south beach sundal is something very close to my heart and This dish reminds me of fond memories of my childhood. Beach sundal as name says is an amazing street food of chennai which is made with white peas and topped with crispy vadas . The sundal is similar to bengali ghungni but in a different avatar.This is a perfect rainy day indulgence and perfect evening time snack which is protein rich and guilt free. Don't forget to add the toppings and the masala vadai which is what makes this dish delicious. Country- USA

Ingredients Serving: 5

Dried white peas / Pattani– 1 cup
Tomato – 1 no Medium (chopped)
Onion – 1 no Medium(chopped)
Ginger garlic green chillies paste – 1 tbsp
Red chilli pd – 1 tsp
Turmeric pd – 1/4 tsp
Coriander pd – 1/2 tsp
Garam Masala – 1/2 tsp
Fennel powder – 1/2 tsp
Oil – 2 tbsp
Salt to taste

Instructions

Soak the white peas in water overnight or 5-6 hours.
Drain the water and pour in fresh water. Pressure cook them for 2 whistles.
After the pressure releases drain the water from cooked peas .
Grind onion and tomatoes in a mixture. and transfer them to a bowl.
In a saucepan heat oil add the green chilli ginger garlic paste saute them well.
Add the onion tomato paste and saute them too till the raw smell goes off.
Add the red chilli pd , turmeric pd, coriander pd, garam masala, fennel pd and mix them well.
Cook the gravy till the oil separates and raw smell of the masala goes off.
Add 1/2 of the cooked peas and some water to make the gravy thin.
Let the gravy boil and combine well, add the remaining white peas and cook them for some more minutes, Until the consistency is slightly thick.
This sundal is usually kept watery as it thickens up as it cools.
While plating crush some crispy vadas on the sundal gravy , some chopped onions, some coriander leaves and ompodi.
Enjoy them warm.

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