Beach Pattani Sundal gravy - Beach Pattani Vada - Beach Dry peas Gravy - Chaat recipes - Snack Recipes

I love any Chaat. I had tried this at my friend's place. This dish is new to me as before that I always made dry beach sundal with white peas. This gravy version was a combination of many dishes and tasted great. It is quite filling too. So you can serve this as a starter or have it as light meal by itself. With Dry peas, and dal vada this is really good for kids too. Even though chutney is optional, you should use that to get the full flavour of it. I have tried both with chutney and without chutney. Chutney one tastes better. I have tried with Red chutney too. Fennel seeds powder gives wonderful taste so don't skip that

For Chutney:
Mint Leaves - 1 hand
Coconut - 2 tablespoon
Green chillies - 1 or 2 (adjust to your spice level)
Salt to taste

For Gravy:

White peas / Dry white Pattani - 1/2 cup
Tomaotes - 1 (chopped finely)
Onion - 1 (chopped finely)
Turmeric powder - 1/2 teaspoon
Corinader powder - 1 teaspoon
Fennel seeds powder - 1/2 teaspoon
Roasted cumin seeds powder - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Pepper powder - 1/4 teaspoon
Salt to taste
Curry Leaves  - 10
Ginger Garlic paste - 1 teaspoon
Oil - 3 teaspoon

For Vada:

Chana dal - 1 cup
Red chillies - 3
Fennel seeds - 1 teaspoon
Oil for Deep frying


Let's grind chuntey first. Take all the ingredients under For chutney section add bit of water and grind to smooth paste. Chutney is ready

Soak Peas for 6 hrs or overnight. Cook it with salt and water. Drain the water and keep it aside.Heat 3 teaspoon of oil. Add onion and fry till transparent. Add ginger garlic paste. Fry till raw smell released.

Add Tomatoes and fry till mushy. Add curry leaves & all masala powders. Fry till raw smell goes off. (you can add cooked peas to it. Since my son doesn't like to see onion I have grinded it)
Boil grinded onion and tomatoes. Add cooked peas Mix well. Boil it and switch it off. Keep it aside
Soak Chana dal, Red chillies and fennel seeds for 2 hrs. Now drain the water from chana dal. Grind it to little coarse paste. 
Heat oil for deep frying. take the dough and make small pakodas by using ur fingers. Let it cook till all sides are brown in color. Drain the oil. Take out and place it on tissue paper
Take a plate first add peas gravy. Then add fried pakodas. drizzle chutney and add chopped raw onion