How to make Thengai Mangai Pattani Chundal - Dried pea preparation

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dried Peas (सूखे मटर), Coriander Seeds (साबुत सूखा धनिया)

Cuisine : Tamil Nadu

Course : Main Course Vegetarian

Thengai Mangai Pattani Chundal

The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.