Batani Guggillu / Green Peas Sundal

When I made the peanut sundal recently, the craving to eat the green peas version hit so badly that I had to make it the next day. Growing up, this was one of the standard evening snacks that my mother used to prepare and I hadn't eaten it in ages. This legume based dish goes by different regional names like guggillu, usli or sundal and is a common dish among south Indian states and the neighboring regions. The recipe remains typically the same in southern regions and sometimes coconut may be replaced with sautéed onions / tomatoes and grated carrot as such. They usually are prepared as an evening snack and onion-free versions are also offered as neivedyam (An offering to God.). This nutritious, guilt free snack is quite filling one though some versions need planning ahead as some of the legumes need pre soaking before cooking. There are a variety of legumes that can be used in this kind of guggillu dish and each one is delicious in it's own way. For today's version it is green peas. (I had the extra spice powder from Peanut sundal recipe and I used a tsp. of that powder as well to enhance the flavor.)


Ingredients: (3 servings)
1 cup dried green peas (or 2 cups cooked)
2 tsp. oil
1 tsp. mustard seeds
1 tsp. split chickpeas / chana dal
1 or 2 green chillies, finely chopped
10 - 12 curry leaves
2 pinches turmeric powder
2 pinches asafoetida powder
2 tbsp. fresh shredded coconut
Salt to taste
1 tbsp. minced cilantro
Lemon / Lime juice to taste

Method:
* Soak dried peas overnight or for about 8 hours. Pressure cook the peas for 2 whistles or cook in a sauce pan on stove top adding sufficient water. When done, the peas must be tender but still holding the shape. They should not turn mushy.
* Heat oil in a sauté pan. Add mustard seeds and chana dal. When dal starts to turn reddish, add green chillies and sauté for about 30 seconds. Next add curry leaves, turmeric, asafoetida and stir once.
* Add cooked peas, salt and coconut to the pan and stir to combine. Cook on low flame for a couple of minutes and turn off the stove.
* Squeeze lemon juice to taste and give a stir.
* Garnish with cilantro and serve warm.

This goes to BM #54 under the theme "Cooking lentils in 3 ways". Check here to see what other marathoners have come up with, for today.

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