Dried green peas make the sweetest of the sundals, and the easiest one to ruin. They go from firm to paste in about ninety seconds, and once they have gone there is no bringing them back.
So take them off the heat while you still slightly doubt they are done. They should give under a finger and hold their shape. Drain them completely, temper mustard seeds and chana dal in gingelly oil until the dal turns gold, and toss the peas through on high heat for no more than two minutes.
Soaked overnight, cooked in the morning, handed round by lunchtime.
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