• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Tenga manga patani sundal

1/2 kg – dry white peas
1 medium size – mango
1/2 – freshly halved coconut
1 tsp – salt
2 tsp – cooking oil
1/4 tsp – mustard seeds
1 tsp – split black gram dal
4 – green chillies
1 pinch – turmeric powder
1 pinch – asafoetida
Curry leaves, a few
Fresh coriander leaves, a few
Directions
Overnight soak the peas, throw away the water the next day and pressure cook with very little water.
Wash the mango, cut into long strips and mince evenly into tiny pieces.
Slide a sharp knife in between the shell and the kernel of the coconut, loosen it and bring it out of the shell. Cut the coconut into thin strips and then into tiny pieces similar to the mango pieces.
Mince green chillies and chop the coriander leaves.
On a low heat, heat the oil in a kadai and add mustard seeds.
Once it splutters add the black gram dal and roast until it turns golden in colour.
Add chopped green chillies, asafoetida and turmeric powder.
Add mango pieces and sauté for two minute to bring out the mango flavour.
Add the cooked peas and salt and blend well without mashing the peas.
take off the heat and then add the coconut pieces and coriander leaves.