Indian Green Peas Sundal Recipe

Green peas: Fresh or frozen, these are the main ingredient providing a sweet and tender base.

Oil: Used for sautéing the spices and ingredients.

Mustard seeds: Adds a slight pungent flavor and is essential for tempering.

Urad dal: Provides a nutty taste and crunchy texture.

Asafoetida: A strong spice that enhances the overall flavor.

Curry leaves: Adds a unique aroma and flavor to the dish.

Green chilies: Adds heat and spice to the sundal.

Grated coconut: Adds a sweet and nutty flavor, balancing the spices.

Salt: Enhances the flavors of all the ingredients.

When preparing this dish, ensure that the green peas are not overcooked to maintain their vibrant color and slight crunch. If using frozen peas, blanch them in boiling water for a minute before adding them to the pan. This helps in retaining their texture and color. Additionally, when adding the grated coconut, make sure it is fresh to enhance the flavor and aroma of the dish.

• green peas - Substitute with chickpeas: Chickpeas provide a similar texture and protein content, making them a good alternative.

• oil - Substitute with ghee: Ghee adds a richer flavor and is commonly used in Indian cooking.

• mustard seeds - Substitute with cumin seeds: Cumin seeds offer a different but complementary flavor profile that works well in Indian dishes.

• urad dal - Substitute with chana dal: Chana dal has a similar texture and nutty flavor, making it a suitable replacement.

• asafoetida - Substitute with garlic powder: Garlic powder can mimic the pungent flavor of asafoetida in a pinch.

• curry leaves - Substitute with bay leaves: While not identical, bay leaves can add a subtle aromatic flavor to the dish.

• green chilies - Substitute with jalapeños: Jalapeños provide a similar level of heat and can be used as a substitute.

• grated coconut - Substitute with coconut flakes: Coconut flakes can be used if grated coconut is not available, though they may need to be finely chopped.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.

• Allow the green peas sundal to cool completely before storing. This prevents condensation, which can make the dish soggy.

• Transfer the cooled sundal into an airtight container. This helps maintain its freshness and prevents any external odors from seeping in.

• If you plan to consume it within a day or two, store the container in the refrigerator. The sundal will stay fresh for up to 2-3 days.

• For longer storage, consider freezing. Place the sundal in a freezer-safe container or a resealable plastic bag. Ensure you remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date of preparation. This helps you keep track of its freshness and ensures you consume it within a reasonable time frame.

• When ready to eat, thaw the sundal in the refrigerator overnight. Avoid thawing at room temperature as it can lead to bacterial growth.

• Reheat the sundal in a pan over low heat. Add a splash of water if needed to prevent it from drying out. Stir occasionally to ensure even heating.

• Alternatively, you can microwave the sundal. Place it in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat in short intervals, stirring in between, until warmed through.

• If the sundal appears dry after reheating, you can refresh it by adding a bit of grated coconut or a drizzle of oil to restore its moisture and flavor.

• Always check the sundal for any off smells or changes in texture before consuming, especially if it has been stored for an extended period.

• Stovetop Method: Heat a non-stick pan over medium heat. Add a teaspoon of oil and let it warm up. Add the leftover Indian Green Peas Sundal and stir occasionally. Cook for about 5-7 minutes until heated through. This method helps retain the texture and flavor of the green peas and coconut.

• Microwave Method: Place the sundal in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to prevent drying out. Heat on high for 1-2 minutes, stirring halfway through. Check if it's heated evenly; if not, continue heating in 30-second intervals.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the sundal evenly on a baking sheet. Cover it with aluminum foil to retain moisture. Bake for about 10-15 minutes, stirring halfway through to ensure even heating.

• Steaming Method: Place the sundal in a heatproof bowl. Set up a steamer and bring the water to a boil. Place the bowl in the steamer, cover, and steam for about 5-7 minutes. This method helps maintain the moisture and freshness of the peas and curry leaves.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the sundal in the air fryer basket in a single layer. Heat for about 3-5 minutes, shaking the basket halfway through. This method gives a slightly crispy texture to the urad dal and mustard seeds.

• Pan: A pan is essential for heating the oil and cooking the ingredients. It ensures even heat distribution.

• Spatula: A spatula is useful for stirring and sautéing the ingredients without scratching the pan.

• Measuring cups: Measuring cups help in accurately measuring the green peas and grated coconut.

• Measuring spoons: Measuring spoons are used to measure the oil, mustard seeds, urad dal, and asafoetida precisely.

• Knife: A knife is needed to slit the green chilies.

• Cutting board: A cutting board provides a safe surface for cutting the green chilies.

• Serving bowl: A serving bowl is used to serve the warm sundal once it is cooked.

• Grater: A grater is used to grate the coconut finely.

• Stove: A stove is necessary for heating the pan and cooking the ingredients.

Use frozen peas: Opt for frozen peas instead of fresh to save time on shelling and washing.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the cooking process.

Use a food processor: Grate the coconut quickly using a food processor instead of doing it manually.

Prep in advance: Chop the green chilies and curry leaves ahead of time and store them in the fridge.

Cook in bulk: Double the recipe and store leftovers for a quick meal later.