A jet setting software entrepreneur by day and a food blogger by night, you can read about Sala's most memorable vegetarian foods/meals she's eaten on her travels in her about page. She's been to Iceland, Singapore. Fiji, and The Sahara among many other corners of the world, and a birdie tells me she is going for a quick visit to Israel sometimes this winter. Make sure to follow her on twitter @veggiebelly and make sure to LIKE Veggie Belly on Facebook, you won't be disappointed!
A heartfelt thank you goes from me to Sala for being a guest in the midst of her move and gracing these virtual pages with the first dish she cooked in her kitchen in Portland!
Thenga Manga Pattani Sundal. White peas sautéed with green mango and coconut
I always enjoy Shulie’s lovingly created food through her blog. I’m thrilled to be guest posting for Shulie’s amazing Indian street food series. Today I bring you a famous snack from the beaches of Madras, India (now called Chennai and the capital of my home state). No trip to the beach in Madras is complete without eating a little newspaper bundle of thenga (coconut) manga (raw mango) Pattani (peas) sundal.
Street vendors, carry around a bucket of this coconutty, tangy, salty sundal, and hawk “Thenga manga Pattani sundal!”. There is no greater pleasure than eating this finger licking yummy sundal sitting on the sand, with the balmy sea breeze blowing through.
Vatana peas are a kind of dried white peas. They are easily available in Indian stores. Apart from sundal, vatana peas can also be used in curries. They are cheap, delicious, filling and last forever in the pantry. If you haven’t tried vatana peas before, this sundal recipe will be a great place to start.
If you can’t find vatana peas, use 3 cups of cooked (or canned, drained) chickpeas instead.
This is a very forgiving recipe. You can change the amount of coconut and mango to your liking. If you want to add color to the sundal, add ¼ teaspoon turmeric when sautéing the chilies.
Thenga Manga Pattani Sundal Recipe
Serves about 4
1 cup dry vatana peas, also called white peas. Available in Indian stores.
1 tablespoon vegetable oil
½ teaspoon back mustard seeds
1-2 green chilies, slit. Optional.
A pinch of asafetida
4 curry leaves
3 tablespoons shredded coconut. Available frozen in Indian and Asian stores.
½ cup diced raw green mango
Rinse the vatana peas and soak them in cold water for 8 hours. Then discard any loose and floating skin. Drain the peas.
Fill a large pot with plenty of water. Add a generous amount of salt to the water. Bring to a boil, and add the soaked vatana peas. Boil the peas till they are soft, but still holding their shape. About 30 minutes. Drain the cooked peas. If there is more loose skin, pick it out and discard.
Heat oil in a skillet. Add mustard seeds. When they splutter, add the chilies, asafetida and curry leaves to oil. Cook for about 30 seconds.
Toss in the cooked vatana peas, shredded coconut, diced raw mango and salt. Turn off heat and mix well.