Beach Sundal gravy

          We all might be familiar with beach sundal with green mango,sundal mixed with onion and masala. This one is semi gravy version, which has more flavor and taste. We can see in roadside and beach shop, they make this gravy very thick like a curry. When customer ask, they take small portion and add hot water. Mix all and serve it on a plate top with chopped onion,shredded carrot and coriander leaves. On a rainy or cloudy day, this hot sundal gravy and hot chai is a great combination sitting out and watching the rain or in a beach. I make this often when I feel like to have something tasty and quick to make. ( we need to soak white peas ahead)

Ingredients:

Dried White peas - 1 cup

Turmeric.           -    1/4 tsp

Salt.                   - 1 tsp

Water.                -  7 cup

Onion.               - 1

Tomato.            - 1

Garlic.              -3 

Ginger.             - 2” piece

Green chili.      - 1

Oil                   - 3 tbsp

Garam masala    - 1 tsp

Coriander powder  - 1.5 tsp

Chili powder         - 1 tsp

Coriander leaves    - few

Curry leaves          - few sprig

Garnishing:

Onion        -  1 chopped

Carrot       -  1 shredded

Coriander leafs    -  few chopped

Green mango       - few chopped

Recipe:

1️⃣  Soak washed white peas over night or 8 hours and pressure cook in 5 cup water with turmeric and 1/2 tsp salt for 5 whistle. ( Drain the cooked water and save for making gravy)

2️⃣ Grind chopped onion,tomato,garlic, ginger and green chili with 1 cup water and set aside.

3️⃣ Take a big wide pan and pour oil. Once hot, add chopped curry leafs and pour the grinded mix to hot oil. Reduce flame to medium and stir the masala till it get thick and oil ooze out.( which indicate the masala is well cooked )

4️⃣ Add garam masala,coriander powder ,chili powder and salt ( note: we already added salt while cooking peas, so add salt carefully) stir for few minutes .

5️⃣ Pour the peas cooked water to the mix and mix well. Allow to boil for 7 minutes in slow flame. 

6️⃣ After 7 minutes, add the cooked peas and 1 cup water. Again cook for 2 minutes to get the gravy thicken.

7️⃣ Once the gravy is thick,garnish with coriander leafs and switch off. (Make sure the gravy is watery ,because the gravy will thicken when cools down. So, make sure the gravy is watery and when serving it will harden and will be in right consistency)

8️⃣ Finally serve in a round plate with chopped onion,shredded carrot,chopped coriander leafs and chopped raw mango pieces on top.

Note: 

       *   We can also add bay leafs while cooking peas to get that masala flavor in peas.

      *     Take time to cook the grinded masala before adding water or peas. Else the final gravy will have that raw masala flavor in it.

      *     If the gravy become very thick, before serving pour hot water in it and little salt. Mix well and serve.

     *     We can also serve crushed masala vada on top and serve it.