Masala Sundal
Masala Sundal is a beloved roadside and beachside Indian street food delicacy made with tender white peas cooked in a rich, freshly ground aromatic masala gravy. Garnished with crisp chopped onions and fresh coriander, it offers a flavorful, comforting blend of spices and textures.
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🍳 Cooking Flow
Soak white peas overnight, then boil with water, turmeric, and crystal salt; strain and reserve the cooking water. → Grind tomatoes, onions, ginger, garlic, and green chillies into a paste, and grind the assorted spices. → Sauté whole spices and the ground masala paste in hot gingelly oil along with curry leaves, coriander, and ground spice pastes. → Add the reserved cooking liquid, bring to a boil, then incorporate the boiled peas and simmer until thickened. → Garnish with raw onions and fresh coriander, and serve hot with palm leaf spoons.
Cooking Steps
Brief Cooking Order
Soak white peas overnight, then boil with water, turmeric, and crystal salt; strain and reserve the cooking water. → Grind tomatoes, onions, ginger, garlic, and green chillies into a paste, and grind the assorted spices. → Sauté whole spices and the ground masala paste in hot gingelly oil along with curry leaves, coriander, and ground spice pastes. → Add the reserved cooking liquid, bring to a boil, then incorporate the boiled peas and simmer until thickened. → Garnish with raw onions and fresh coriander, and serve hot with palm leaf spoons.
Introduction
Masala Sundal is a beloved roadside and beachside Indian street food delicacy made with tender white peas cooked in a rich, freshly ground aromatic masala gravy. Garnished with crisp chopped onions and fresh coriander, it offers a flavorful, comforting blend of spices and textures.
Step 1
Pour the dried white peas into a large metal pan, wash them thoroughly with water, drain the cloudy water, and soak the peas in clean water overnight.
Step 2
Transfer the soaked white peas into a large cooking vessel over an open wood fire, add fresh water, ground turmeric paste, and crystal salt. Cover with a lid and boil until the peas are soft and fully cooked.
Step 3
Strain and remove the boiled peas from the pot into a large tray, and drain the remaining boiling liquid into a separate large pot to reserve as stock for the gravy.
Step 4
Slice onions, tomatoes, peeled ginger, garlic, and green chillies. Grind them in batches into a semi-fine paste using a traditional stone mortar and pestle.
Step 5
Harvest fresh palm leaves and cut them into small, curved spoon-shaped utensils to serve alongside the finished sundal.
Ingredients List
Important Notes
Soaking the dried white peas overnight is essential to ensure even and tender cooking without breaking into mush.
Do not discard the water used for boiling the peas; using it as the broth base for the masala gravy provides natural thickness and rich pea flavor.
Sautéing the fresh ground onion-tomato paste thoroughly in oil is crucial to remove any raw allium pungency before adding the liquids.
Finishing with raw chopped onions just before serving provides an authentic street-style crunch that contrasts nicely with the soft peas.
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