Pattani Sundal

THENGAI MANGAI PATTANI SUNDAL: Soak 1 cup of yellow or green dry peas [pattaani] in enough water for 12 or more hours. Then cook them with enough salt. Then drain the water in a colander. Grind 4 red chillies with 2tbsp shredded coconut, 1 sp pottukkadalai and ½sp fennel seeds to a fine paste. For this measurement, we need ½ cup of finely chopped raw mango. Kili mookku mangai[ottu mangai] goes well with this. In a kadai pour 2tbsp of gingelly oil and heat it. Then add 1sp mustard seeds and when they splutter, add 2tbsp of finely chopped sambar onions and fry well. Then add the cooked pattani, 1sp turmeric powder, the ground masala and a little salt. Cook until the sundal becomes dry. Add chopped coriander leaves and curry leaves. Mix well.