Green Pea Sundal

• 2 cups dried green peas
• 1/4 teaspoon turmeric powder
• 2 tablespoons oil
• 1 teaspoon black mustard seeds
• 1 teaspoon split dehusked urad dal
• 1 whole dried arbol chili
• 1-2 small fresh green chiles (cut into small pieces)
• 1 inch piece fresh ginger, finely chopped
• 1 sprig fresh curry leaves torn (10-12 leaves)
• 1 pinch asafetida
• 1/4 cup Fresh frozen shredded coconut
• 1/4-1/2 cups fresh green raw mango, peeled and finely chopped (almost shredded)
• Juice of 1 lime
• chopped cilantro for garnish (optional)
• Salt to taste.

1. Soak the green peas overnight till plump. Adding adequate water & turmeric cook the re hydrated peas till soft, but firm. Drain cooking liquid, add salt as per personal taste and set aside. In a microwave, thaw the frozen coconut to room temperature and set aside.
2. In a skillet, heat the oil. When almost smoking hot add the mustard, urad dal and the arbol chile. When the mustard sputters and the dal turns golden brown, add the ginger, green chili, curry leaves and asafetida and stir.
3. Add the cooked green peas, mix to combine ingredients. Lower heat, cover and cook for ~ 5-10 minutes
4. Add the coconut to the sundal, mix well and remove from stove.
5. Garnish with the finely chopped raw mango and cilantro and drizzle with lime juice prior to serving.

green peas, turmeric powder, oil, black mustard seeds, dried arbol chili, green chiles, fresh ginger, curry, asafetida, coconut, mango, lime, cilantro, salt

Taken from food52.com/recipes/12320-green-pea-sundal (may not work)