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

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.

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!