Pattani Sundal is a protein-packed, easy-to-make Indian breakfast recipe prepared using green peas, aromatic spices, and coconut.
Like the traditional chickpea sundal, this version using peas is also prepared during Gowri Ganesh Chaturthi, Navratri, and served in temples as prasadam. Sundal or usli is also prepared on fasting and vrat days as it is a no onion, no garlic recipe.
About the recipe
Batani usli (pachai payaru sundal) is a healthy South Indian breakfast recipe prepared during fasting, vrat or upvas days and served with sweet poha (panchakadayi) or spicy poha (teek poha).
This type of green peas stir fry is also good for a weight loss journey, and the recipe is vegan and gluten-free. For more details on sundal, and health benefits, check our post on authentic Channa sundal.
Ingredients
Green peas: Traditionally, dried green pattani or yellow peas are used to make this recipe. For a shortcut method, fresh green peas or frozen ones can be used.
Coconut oil: Authentic flavor comes when tempered with coconut oil. You can use any neutral oil otherwise.
Tempering: mustard seeds, urad dal, green chilies and red chilies, and hing.
Coconut: Enhances the flavor. But if you do not like it, then skip it.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step Instructions
How to cook dried peas?
- Wash and soak the dried green peas overnight. Drain the water. (If using frozen or fresh peas, skip these steps).
- Pressure cooker: Add drained green peas with 4 cups of water in a pressure cooker and cook for two whistles. Let the first whistle be on high flame and the remaining one on medium flame.
- Instant pot: Add drained green peas with 3 cups of water to your IP and pressure cook on high for 15 minutes—quick release.
- In both the methods, drain the water and keep it. Don't discard. You can make simple rasam(saaru) to serve with steamed rice or even add it to soups or pasta.
How to make green peas sundal?
- Heat oil in a pan. Add mustard seeds. When they start to splutter, add urad dal, broken red chilies, hing, and curry leaves and saute till it becomes light in color.
- Now add green chilies and saute for a few seconds.
- Add the cooked green peas, grated coconut, and sugar, adjust the salt and mix everything well. Cook this for 3 to 4 minutes.
- Serve pattani sundal or usli hot with spicy poha or sweet poha and a cup of hot chai or disco filter coffee, and enjoy a healthy breakfast.
Tips
- You can use fresh, frozen, or dry-grated coconut.
- Vary the amount of chilies as per your taste. For a spicier version, add more.
- Any leftovers can be stored in an airtight conatiner in the refrigerator for 3 to 4 days. Reheat with a splash of water on the stovetop or microwave until heated.
- You can check our popular recipe on channa sundal (chane usli).
- Traditionally, green peas sundal or pattani sundal is made using dried green peas soaked and pressure cooked overnight. But if you are in a rush, you can use fresh or frozen green peas. But note that there will be a lot of taste and flavor differences.
More South Indian Breakfast Recipes
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Recipe card
Pattani Sundal | Green Peas Sundal | Batani Usli
Equipment
- Pressure cooker or Instant pot
Ingredients
- 1 ½ cups Green peas Dried
- 1 to 2 tablespoon Vegetable oil or Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Urad dal
- 1 to 2 Dried red chilies slit
- Asafoetida or Hing a pinch
- 1 leaflet Curry leaves
- 2 Green Chilies slit
- ¼ Grated coconut
- 1 teaspoon Sugar or Jaggery optional
- Salt to taste
Instructions
How to cook dried peas?
- Wash and soak the dried green peas overnight. Drain the water. (If using frozen or fresh peas, skip these steps).1 ½ cups Green peas
- Pressure cooker: Add drained green peas with 4 cups of water in a pressure cooker and cook for two whistles. Let the first whistle be on high flame and the remaining one on medium flame.
- Instant pot: Add drained green peas with 3 cups of water to your IP and pressure cook on high for 15 minutes—quick release.
- In both the methods, drain the water and keep it. Don't discard. You can make simple rasam(saaru) to serve with steamed rice or even add it to soups or pasta.
How to make green peas sundal?
- Heat oil in a pan. Add mustard seeds. When they start to splutter, add urad dal, broken red chilies, hing, and curry leaves and saute till it becomes light in color.1 to 2 tablespoon Vegetable oil or Coconut oil, 1 teaspoon Mustard seeds, 1 teaspoon Urad dal, 1 to 2 Dried red chilies, Asafoetida or Hing, 1 leaflet Curry leaves
- Now add green chilies and saute for a few seconds.2 Green Chilies
- Add the cooked green peas, grated coconut, and sugar, adjust the salt and mix everything well. Cook this for 3 to 4 minutes.¼ Grated coconut, 1 teaspoon Sugar or Jaggery, Salt
- Serve hot with spicy poha or sweet poha and a cup of hot chai or disco filter coffee, and enjoy a healthy breakfast.
Notes
- You can use fresh, frozen, or dry-grated coconut.
- Vary the amount of chilies as per your taste. For a spicier version, add more.
- Any leftovers can be stored in an airtight conatiner in the refrigerator for 3 to 4 days. Reheat with a splash of water on the stovetop or microwave until heated.
- You can check our popular recipe on channa sundal (chane usli).
- Traditionally, green peas sundal or pattani sundal is made using dry green peas soaked and pressure cooked overnight. But if you are in a rush, you can use fresh or frozen green peas. But note that there will be taste and flavor differences.
Nutrition
Note: We originally posted this recipe on pattani sundal (batani usli) in Dec 2015. It has now been modified in Sept 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.
veena
healthy snack .. Pass me the bowl pls
Kushi
Thank you Veena 🙂