Ingredients

• 1/2 kg - dry white peas
• 1 medium size - mango
• 1/2 - freshly halved coconut
• 1 tsp - salt
• 2 tsp - cooking oil
• 1/4 tsp - mustard seeds
• 1 tsp - split black gram dal
• 3 - green chillies
• 1 pinch - turmeric powder
• 1 pinch - asafoetida
• Curry leaves, a few
• Fresh coriander leaves, a few

How to Make Tenga manga patani sundal

• Soak the peas overnight, throw away the water the next day and pressure cook with very little water.
• Wash the mango, cut into long strips and mince evenly into tiny pieces.
• Slide a sharp knife in between the shell and the kernel of the coconut, loosen it and bring it out of the shell.
• Cut the coconut into thin strips and then into tiny pieces similar to the mango pieces.
• Mince green chillies and chop the coriander leaves.
• Heat the oil in a kadai and add mustard seeds.
• When it splutters, add the black gram dal and roast till it turns golden in colour.
• Add chopped green chillies, asafoetida and turmeric powder.
• Add mango pieces and saute for two minutes to bring out the flavour.
• Add the cooked peas and salt and stir well without mashing the peas.
• Turn the flame off and then add the coconut pieces and coriander leaves.
• Recipe courtesy: Chitra Amma's Kitchen
• http://chitra-ammas-kitchen.blogspot.in/