Beach sundal ( a lentil stirfry sold in beach)

Lentil stirfries are called 'Sundal' in tamil. This  protein packed dish is famously made at home with different lentils on the 9 days of  Navaratri. They are made with moong dal, channa dal, chick peas etc each one on different days of the  9 days  but the most famous sundal outside home is on the Beaches of  Madras. and this is called Maanga Battani Sundal.

Ingredients:

soaked and boiled green peas - 1 cup

finely Chopped mangoes( totapuri) -- 1/4 cup

grated coconut - 1 tablespoon

grated carrot  - 2 table spoons

grated ginger - 1 tea spoon

green chillies finely chopped /ground from 2 nos

( or you can use chilli powder too to suit your taste)

salt to taste

coriander for garnishing

For tempering;

oil  - 1 table spoon

mustard - 1 tea spoon 

a pinch of asafoetida

Method

Heat a pan, add a table spoon of oil.
add mustard and allow it to splutter in the heat. Add, hing, green chillies, ginger  and stir fry.
now add the boiled peas( drain excess water)  and stir fry till the mixture is dry. Add salt to taste and mix well.
( if you are using dry chillli powder...do it now)

Switch off stove and mix in the remaining ingredients like chopped mangoes, grated carrot, and coconut. Garnish it with coriander and some raw ginger,   tastes  best when served in paper cones like in beach:)  I love the tangy taste of mango and the zing of raw ginger with every bite of soft peas.

                               garnished with home grown organic coriander