தேங்காய் மாங்காய் பட்டாணி சுண்டல் / Thenga Maanga Patani Sundal

You will never miss this Sundal in Chennai Marina Beach.It is known for it to be served in small potlams (pockets)
I was remembering Chennai Marina Beach so much and here is the recipe for the same
It can be offered as Naivedhyam during Navarathri also

Ingredients
Part 1 - Pressure Cooking

• Dried White Peas - 1 cup
• Turmeric - a pinch
• Salt - 1/2 teaspoon

Part 2 - Seasoning / Tadka and Saute

• Oil - 1 tablespoon
• Mustard seeds - 1 teaspoon
• Ginger - small piece grated
• Curry leaves -2 or 3
• Green chilly -3 nos (finely chopped)
• Carrot - 1 no: (grated)
• Raw Mango pieces - 1/2 cup
• Salt - 1 teaspoon

Part 3 - Garnish

• Grated Coconut - 2 tablespoons or more

Method

Step 1 - Pressure Cooking

• Wash and soak white / yellow peas for 6 hours
• Pressure cook it for 4 whistles with a pinch of turmeric and salt

Step 2 - Tadka and Saute

• Heat oil in a kadai and crackle mustard seeds in it
• Put ginger, curry leaves and green chillies and fry it
• Add grated carrot and saute with a pinch of salt for few seconds.No need to cook it fully
• Add raw mango pieces and swirl it once

• Now add in the cooked sundal and salt.Mix well
• Top it with grated coconut and switch off the stove