Devi Navratri is a time of celebration in the south and I cannot wait for it to begin. I had waxed eloquent about my love for these 9 days in last year’s post on Sengala Guggillu or Bengal Gram Sundal, so I won’t bore you again. 😀
In many South Indian homes and temples, during Navratri, a variety of Sundal or Guggillu is offered as prasadam to people who visit. Sundal or Guggillu are nothing but some kind of soaked dried lentil seasoned with coconut. I have already posted the recipes for Chickpea or Konda Kadalai Sundal, Sengala Guggillu or Bengal Gram Sundal, Sweet Corn Sundal, and Peanut or Verkadalai Sundal.
Today I am posting the recipe for Pattani Guggillu or Pattani Sundal.
How to Make Pattani Guggillu or Pattani Sundal
Soaking Time: 6 to 8 Hours
Cooking Time: 20 Minutes
- Pattani or Dried Green Peas – 1 Cup
- Grated Coconut – 1/4 Cup
- Split Black Gram or Udad Dal – 1 tbsp
- Mustard Seeds – 1/2 tsp
- Red Chillies – 2
- Curry Leaves – 4 or 5
- Oil – 2 tsp
- Asafoetida or Hing – A Pinch
- Salt to Taste
- In a large vessel, soak the Pattani or Dried Green Peas in at least 3 cups of water for 6 to 8 hours.
- After the peas are well-soaked, drain the water.
- Add 2 Cups of fresh water and 1/2 tsp salt.
- Pressure cook for 2 whistles.
- Drain the water completely and set aside,
- In a wok or kadai, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add udad dal and fry till it is golden brown.
- Turn the heat to low
- Add split red chillies, curry leaves and asafoetida.
- Stir-fry for a minute.
- Add the cooked Pattani, grated coconut and salt, if required.
- Stir-fry for a couple of minutes.
- Turn off the heat.
- Offer the Pattani Guggillu as Naivedyam and serve as prasadam.
- Do not overcook the pattani. The Pattani should be cooked just enough such that it breaks when pressed with a finger but not mushy!