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Home » HEALTHY COOKING » Karamani sundal recipe | Navarathri sundal recipes

Karamani sundal recipe | Navarathri sundal recipes

September 26, 2014 by Raks Anand 3 Comments /

karamani-sundal
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

Karamani sundal recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
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

  1. Soak karamani atleast 3 hours in hot water. Drain water. Add enough water, salt and pressure cook for 4 whistles in medium flame.
  2. 1-soak-cook

  3. Heat a kadai, temper with the items given under ‘To temper’ table in order, followed by karamani.
  4. 2-temper

  5. Stir for a minute until any retained water evaporates and add grated coconut. Stir for 2 minutes in medium flame.
  6. 3-ready

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!
black-eyed-peas-sundal

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Filed Under: HEALTHY COOKING, SUNDAL RECIPES

Previous Post: « Navaratri sundal recipes, Navratri snacks
Next Post: Lunch menu 47 – Palak roti, boondi raita, pulao »

Reader Interactions

Comments

  1. Ramya Venkateswaran

    September 26, 2014 at 8:39 am

    Delicious sundal

    Reply
  2. Unknown

    September 16, 2015 at 1:04 am

    Can we use white variety

    Reply
  3. Raks anand

    September 16, 2015 at 1:08 am

    Yes you can

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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