Beach sundal recipe

INGREDIENTS:

1. Dry peas - 1 cup or cooked peas 2 to 3 cup.
2. Shredded mango - 1/4 cup
3. Turmeric powder - 1/4 teaspoon (tsp.)
4. Salt - as needed.
5. ------------------------------------------
6. -- To grind coarsely --
7. ---------------------------------------
8. Coconut - 2 big pieces.
9. Green chili - 1
10. Ginger - 1 small piece
11. ----------------------------------
12. -- For tempering ---
13. -----------------------------------
14. Mustard seed - 1/4 teaspoon (tsp.)
15. Split black gram - 1 teaspoon (tsp.)
16. Curry leaf - 10 count

PREPARATION:

1. Soak peas in water for 6 to 8 hours or until they are will soaked. after they are soaked well cook them in a pan over a fire until they are cooked to soft. Now drain all the liquid and keep it aside. NOTE: Please don't cook this pressure cooker
2. Grind coconut pieces, green chili, ginger to coarse in a mixer.
3. Heat oil in pan. Now add mustard seed, split black gram, curry leaves and sauté until the mustard seeds stop splattering.
4. Now add the cooked pea (do not add the liquid), ground coconut and mix well.
5. Now add turmeric powder, salt and sauté for 1 or 2 minutes and serve with shredded mango.

NOTES:

1. Cooking time: 10 to 30 minutes.
2. Instead of mango you can also add amchur powder.
3. if you still want to cook with pressure cooker cook only for 1 to 2 whistle not more. you will see the skins are separated in some cases.