When we moved to Chennai née Madras in 1957, the first thing we did was to visit the beach. An integral part of the beach experience is sundal (dried peas snack), which is usually sold by mobile snack sellers who offer it along with many other traditional Tamil snacks. The speciality of the Madras beach sundal is that it is flavoured with coconut and unripe mango and served in a newspaper cone. As a child, the flavour was absolutely divine even with the inevitable sand from the beach. The green chillies made it so spicy that I used to cry into the sundal but still loved it 😀 I have now recreated the beach sundal but made the flavour a lot milder so that you can enjoy it in your living room minus the tears and the sand 🙂
Dried peas provide almost 20g of protein and 7mg of iron per 100g. The green chilli, coriander leaves, and mango provide a small amount of vitamin C. Though often considered junk food because it is eaten at the beach, the sundal is actually a very nutritious, high protein vegan/vegetarian snack.
- ½ C Dried White Peas, soaked for 8-10 hours
- ½ C diced Onion
- 2 T Coconut scrapings
- 2 T diced Unripe Mango
- ¼ C diced Coriander Leaves
- 4 Green Chillies, deseeded and sliced
- 1 tsp Madras Curry Powder
- ¼ tsp Mustard Seeds
- 1 ½ tsp Salt, or to taste
- 1 C Water
- 2 T Vegetable Oil
- Pressure cook the soaked peas in a cup of water for 15 minutes. Drain the water.
- Heat the oil in a medium kadai or wok.
- Add the mustard seeds. When they crackle, add the onion and fry on low heat till it becomes translucent.
- Add the green chillies, salt, and Madras Curry Powder, and stir once.
- Add the cooked peas and stir till well blended.
- Add the mango, coriander leaves, and coconut scrapings. Stir to mix well.
- Remove from heat.
- Traditionally, dried white peas are used. You can also use white channa (whole Bengal gram), but it will have a strong flavour.
- I remove the skin of the unripe mango, but you can dice with the skin if you like the flavour of the skin.
- Unripe mango is very sour. I have used only 2 teaspoons to balance the flavour. You can adjust the quantity based on how sour you would like your sundal to be.
- Usually, green chillies are sliced with the seeds but this makes the sundal very spicy hot. I slice after deseeding the chillies to make the flavour mild.
- I use sunflower oil supplemented with rice bran oil for its neutral flavour and cholesterol lowering properties.