Pachai Pattani Sundal: Amma's Dried Green Peas Sundal for Navratri

Pachai Pattani Sundal: A Navratri Favourite

Pachai Pattani sundal is a quintessential South Indian dish made from dried green peas, soaked overnight, pressure cooked until tender and finished with a mild tempering of mustard seeds, urad dal, curry leaves, dry red chillies and grated coconut.

This protein-packed snack is perfect for festive offerings like naivedhyam and prasadham during Navratri, Saraswati Pooja, Vinayaka Chaturthi or Krishna Jayanti. Besides being a devotional dish, it is a delicious side for lunch and a wholesome evening snack.

History and Significance of Sundal

Sundal is more than a snack in South Indian homes. During Navratri it holds real cultural significance, and it is offered as naivedhyam and prasadham in temples and homes as a symbol of purity and devotion.

Lentils and pulses are rich in protein and fibre, which makes sundal a sensible, filling choice during the days of fasting. A different sundal on each of the nine days also brings a balanced mix of nutrients to the festival.

Dried green peas, known as pachai pattani or pacha pattani in Tamil, are a gentle, earthy pulse that cook up soft and tender. They take the tempering beautifully, and they make a sundal that stands apart from the usual chickpea lineup on the Golu table.

My Nostalgia and Memory

Saraswati Pooja: When Books Took a Holiday

On Saraswati Pooja, we did the puja at our tailoring shop. It was the one glorious day in the year when our books were set aside, and I mean set aside without a shred of guilt.

Growing up in a classic 1970s multi house compound meant ten families sharing one courtyard, one water pump and the kind of morning squabbles that came with sharing both. Privacy was a foreign concept, but so was loneliness, and the camaraderie made up for everything.

The day began with my parents and me cleaning the house, the doors and the windows. That was meagre work, I should say, as we lived in a tiny two room house with just one door and one window to wipe down. Then came the brass vilakku and the camphor plate. I would get the bowls of sandhanam, kumkumam and vibhuthi ready, and on some days we bought chrysanthemums and tied them into garlands.

Next came the grand session of dabbing sandhanam and kumkumam on everything that mattered. Doors, the television, my dad's bicycle, and even our pens and pencils, all in the sincere hope of acing our exams. Those were innocent days, and I still chuckle at our antics.

Come afternoon, DD telecast the Saraswati Sapatham movie, while the radio and tape recorder from the nearby tea stall and barber shop blared Bakthi Paadalgal. All of it clashed together, testing our eardrums and our patience. But we did not have to study that day, and I have always felt so liberated and free, without guilt, on that one day of the year.

My mother's default naivedyam was Sakkarai Pongal and Pachai Pattani Sundal, with Pori, Orange Mittai and seasonal fruits. The smell of chrysanthemums, the flower of Navratri, still lingers in my mind.

Every other home in the neighbourhood was likely to make kondaikadalai sundal, karuppu kondaikadalai sundal or kadala paruppu sundal. So Amma stuck to dried green peas, so that hers would turn out different. Clever woman. The smell of dried peas boiling away, and the sizzle when they meet the tempering, still brings those old Saraswati Pooja days back to me, fresh as ever.

Why You'll Love This Dried Green Peas Sundal Recipe

• Quick and easy: Prepping sundal needs minimal effort, and the cooking comes together in under 30 minutes after soaking.
• Different from the usual: While every other bowl on the Golu table is chickpea, this pachai pattani sundal stands out with its soft texture and mild, earthy flavour.
• Perfect for festivals: Ideal for Navratri and Saraswati Pooja, and it is made without onion for naivedyam and prasadham.
• Healthy and filling: A protein and fibre-rich snack that suits lunch boxes, tea time and fasting days alike.

Your Guide to Making Pachai Pattani Sundal

This easy Pachai Pattani sundal recipe uses dried green peas, also known as pacha pattani or whole dried green peas. I soak the peas overnight for best results.

After draining the soaking water, I cook the peas in a pressure cooker until soft but still holding their shape. Once cooked, temper them with the seasoning, and there you go, a healthy and nutritious South Indian snack.

Recipe Overview

• Cuisine: South Indian, Tamil Nadu
• Recipe Type: Sundal, Naivedyam, Prasadham, Healthy Snack, Side Dish
• Yields: 1 medium bowl (about 1.5 cups)
• Servings: 3 to 4 portions
• Spice Level: Mild to moderate
• Difficulty: Easy for beginners
• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 5 to 10 minutes
• Soaking Time: 8 to 10 hours (overnight soaking)
• Cooking Time: 25 to 30 minutes
• Total Active Time: About 40 minutes, plus soaking

How to Make Pachai Pattani Sundal: Step-by-Step Guide

Ingredient List

To Soak and Cook:

• 1/2 cup Dried Green Peas (Pachai Pattani, Pacha Pattani)
• 1 1/2 cups Water

For the Tempering:

• 2 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Black Gram Dal (urad dal)
• 2 Dry Red Chillies
• 2 sprigs Curry Leaves
• A pinch of Asafoetida (optional)
• 2 to 3 tbsp Grated Coconut (freshly grated)
• A pinch of Salt (to taste)

Method: Detailed Cooking Instructions

Step 1: Soak the Green Peas

1. Rinse 1/2 cup of dried green peas and soak them in water overnight, for 8 to 10 hours.
2. For a quicker method, soak them in boiling water for 3 to 4 hours.

Pro Tip: Overnight soaking gives the softest, evenly cooked peas. Use the quick boiling water method only when you are short on time.

Step 2: Pressure Cook the Green Peas

1. Drain the soaking water and transfer the peas to a pressure cooker with 1 1/2 cups of fresh water.
2. Cook on high heat for 2 whistles, then lower the heat and cook for 2 to 3 more whistles, until the peas are soft but still hold their shape.
3. Once cooked, drain the excess water and set the green peas aside.

Pro Tip: Avoid adding salt while pressure cooking the peas, and avoid overcooking, as dried green peas turn mushy quickly.

Step 3: Make the Tempering

1. In a pan, heat 2 tbsp of oil.
2. Add 1 tsp of mustard seeds and 1 tsp of black gram dal (urad dal). Once they splutter, toss in 2 dry red chillies, 2 sprigs of curry leaves and a pinch of asafoetida.
3. Stir in 2 to 3 tbsp of grated coconut and fry for a few seconds to release the flavours.

Pro Tip: Honouring tradition, skip the onions when making this sundal as naivedyam or prasadham, for a traditional and authentic offering.

Step 4: Toss and Serve

1. Add the cooked green peas into the pan, followed by a pinch of salt.
2. Stir gently on low heat to let the flavours blend together, taking care not to mash the peas.
3. Serve warm as a side dish, snack or naivedyam.

Pro Tip: For naivedyam and prasadham, always prepare fresh sundal, as leftovers are not suitable for offerings.

Pro Tips and Notes

• Soaking: Soak the green peas overnight for the best texture. Soaking and cooking times change with every bean, lentil and pulse, so adjust when you switch.
• Texture: Dried green peas go from tender to mushy in a few minutes, so watch the whistles and let the pressure release naturally.
• Salt: Add salt only at the tempering stage, never in the pressure cooker.
• Naivedyam: Skip onions and make it fresh for offerings.
• Asafoetida: It is optional, and a tiny pinch is enough for aroma.

Serving Suggestions

Serve warm as a side dish, a snack or a naivedyam. For Golu, offer it in small bowls with a little extra fresh coconut on top. It pairs beautifully with Sakkarai Pongal, Pori and seasonal fruits for Saraswati Pooja, the way Amma always served it. It also makes a lovely evening snack with a hot cup of filter coffee, or a simple side with rice, sambar or rasam for lunch.

Storage Suggestions

• Refrigeration: Store leftover pachai pattani sundal in an airtight container in the refrigerator for up to 2 days. Cool it first, and refrigerate within 2 hours of cooking for best quality and food safety.
• Freezing and Thawing: Plain cooked green peas freeze well for up to 2 to 3 months. Freeze them without the tempering, thaw overnight in the refrigerator and temper fresh. Fresh coconut and curry leaves lose their texture when frozen, so freezing the finished sundal is not recommended.
• Reheating: Warm gently in a pan on low heat with a sprinkle of water, or microwave covered for 30 to 45 seconds. Avoid reheating repeatedly, to keep the peas intact and the tempering fresh.

FAQ

Which green peas are used for Pachai Pattani sundal?
Whole dried green peas, called pachai pattani or pacha pattani in Tamil, are used for this sundal. Fresh or frozen green peas are a different ingredient and do not need soaking.

Do I need to soak dried green peas overnight for sundal?
Overnight soaking for 8 to 10 hours gives the best results and ensures even cooking. For a quicker method, soak them in boiling water for 3 to 4 hours.

Why should I avoid adding salt while pressure cooking green peas?
Skipping salt in the cooker helps the peas cook evenly and keeps their texture and flavour. Add salt at the tempering stage instead.

Why did my green peas sundal turn mushy?
Dried green peas soften quickly, so overcooking in the pressure cooker is the usual reason. Cook for fewer whistles, let the pressure release naturally and stir gently when tossing with the tempering.

Is onion used in sundal for naivedyam?
No. For a traditional and authentic naivedyam or prasadham, sundal is made without onions.

Can I use fresh or frozen green peas for this sundal?
Yes, but the result is different. Fresh or frozen peas need no soaking and only a few minutes of cooking, and the flavour is sweeter and lighter than the earthy taste of dried green peas.

Is pachai pattani sundal vegan and gluten-free?
This recipe is vegan, as it uses oil and no dairy. It is naturally gluten-free, but always check your asafoetida label, as some brands are blended with wheat flour.

Recipes You Might Like From My Blog

• Kondaikadalai Sundal: The chickpea sundal that every neighbour on the street was making.
• Sundal Podi: A fragrant spice mix that lifts any sundal in seconds.
• Sakkarai Pongal: The ghee-rich sweet pongal that sat beside Amma's sundal on Saraswati Pooja.

A Handful of Green Peas, a Heart Full of Memories

This pachai pattani sundal is simple, protein-packed and perfect for festive celebrations and wholesome snacking. Whether you want a quick side for lunch or a healthy evening snack, this sundal ticks all the boxes.

Soak a handful of dried green peas tonight, let the mustard crackle tomorrow, and pass a small bowl around. Somewhere between the first whistle and the last curry leaf, the old festival evenings always find their way back.