Last year I planned few sundal recipes with different topping ideas suggested by my MIL. But could not post and this year too as we planned our short vacation, I have not set kolu and I am scheduling this simple sundal recipe. This is no fancy recipe, simple and just like the other basic sundal recipes. Karamani – Black eyed peas – Lobia has one advantage. Even If you forgot to soak overnight, just 3 hrs soaking is fine for this. It gets easy cooked. We usually make karamani kuzhambu which I will post soon, but I tried making sundal very recently only. Karamani is one flavorful legume, so even when you make it simple, it makes a yummy sundal.
Karamani sundal recipe
Recipe Cuisine:Indian | Recipe Category:Breakfast
Prep Time: 3 hrs soaking | Cook time: 10 mins | Serves: 4
Prep Time: 3 hrs soaking | Cook time: 10 mins | Serves: 4
Ingredients
| Karamani / Black eyed peas/ Lobia | 1 cup |
| Grated coconut | 1/2 cup |
| Salt | As needed |
To temper
| Oil | 2 tsp |
| Mustard | 3/4 tsp |
| Urad dal | 2 tsp |
| Red chilli | 2 |
| Asafoetida | 2 generous pinches |
| Curry leaves | 1 sprig |
Method
- Soak karamani atleast 3 hours in hot water. Drain water. Add enough water, salt and pressure cook for 4 whistles in medium flame.
- Heat a kadai, temper with the items given under ‘To temper’ table in order, followed by karamani.
- Stir for a minute until any retained water evaporates and add grated coconut. Stir for 2 minutes in medium flame.
Notes
- Let some moisture remain in step 3, otherwise sundal might turn too dry.
- You can try topping with unique ingredients like beetle leaves, tulsi leaves for a twist.
You can make this on regular days as well for a healthy snack!
