Growing sprouts at home is easy. It is fresh, hygienic and free of any contamination that store-bought sprouts may have. Here is a guide on sprouting white chickpeas at home. There are two ways of growing sprouts, either using a container with breathable lid or tightly wrapping it in a clean porous cloth.
Thenga Manga Pattani Sundal popularly known as ‘Beach Sundal’, is a scrumptious snack that takes me down the memory lane of relishing this at Marina Beach, Chennai. ‘Thenga’ in Tamil means coconut, ‘Manga’ means Mango (here, raw mango) and ‘Pattani’ means dried peas.
How to make Thenga Manga Pattani Sundal?
Prepared with very few commonly-used ingredients, the sundal is flavourful with the slight hint of tanginess from raw mangoes. This recipe can be made during Navratri festival as bhog. It can also be served as a party appetizer or as an evening snack along with tea. And also, a good breakfast option if you are aiming to have nourishing food with less oil as your first meal.
Dried yellow peas / Sukha Mattar – 1 cup
Haldi – a pinch
Salt to taste
Refined oil – 2 tsp
Mustard Seeds Rai – 1/4 tsp
Asofoetida / Hing – a pinch
Curry Patha – 3 or 4 leaves, torn into pieces
For Masala Paste
Coconut – 1 tbsp, grated
Green chilly – 1, small-sized
Ginger- 1/4 inch piece
Curry Leaves – 4 or 5 leaves
Raw Green Mango – 1 tbsp, finely chopped
Cucumber – 1 tbsp, finely chopped
Carrot -1 tbsp, finely chopped
Coconut – 1 tbsp, finely chopped
Wash and soak dry yellow peas in warm water for 1 hour or soak it overnight in normal water.
Add haldi, salt and pressure cook them till 6-7 whistles. The peas should be cooked soft but firm.
Once the pressure gets released, drain the water and let it cool.
Grind grated coconut, green chilly, ginger and curry leaves coarsely without adding water.
In a kadai heat oil, add rai and let it splutter.
Add hing, curry leaves and grounded coconut masala. Saute briefly for a minute.
Add boiled dry yellow peas. Mix well, adjust the salt if required.
Remove from flame. Let it cool for a minute.
Garnish with finely chopped raw mango, cucumber, carrot and coconut. Serve hot.
Take care not to overcook the dried peas as it may change the taste and texture of the recipe.
A wholesome salad, so refreshing to relish at any time of the day! Loaded with proteins, vitamins and minerals like acetic acid, dietary fiber, folic acid, potassium, it tastes delicious, crisp and crunchy with subtle tanginess.