Karamani Sundal Recipe

Karamani Sundal is a very simple healthy snack made using karamani, also called black eyed peas or lobia. This sundal is quite common during Navarathri and given as prasadam for guests who come for kolu. It tastes nice with fresh coconut and mild spices. You can make it in two ways - a savory style with tempering or a sweet style with jaggery. Both taste good in their own way.

I usually make both versions together as the cooking is same. Savory sundal is nice with a cup of tea, sweet sundal feels good to have after lunch as light dessert. Karamani is rich in protein and fiber and it keeps you full for a long time. The beans turn soft yet hold the shape, making every bite tasty.

Jump to:

• About Karamani Sundal
• Karamani Sundal Ingredients
• How to make Karamani Sundal step by step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Karamani Sundal

Karamani Sundal starts with roasting the dry beans for few minutes. This step gives nice aroma and helps it cook evenly. Then it is soaked for few hours till soft. After pressure cooking, it can be tossed in tempered spices with coconut for savory sundal or mixed in jaggery syrup for sweet sundal. In many homes savory is more common, but in our home we enjoy both.

Sweet sundal has warm taste from jaggery and light coconut flavor. Savory sundal is mild and nicely spiced. Even though same bean is used, both taste totally different. The key is to not overcook else it turns mushy. Roasting before soaking gives better texture and taste.

There are many variations you can try. Some skip coconut for simple taste, some add grated carrot in savory for colour, few add cardamom in sweet version for more flavor. You can also add some chopped nuts in sweet sundal for extra crunch. For savory you can use green chilli instead of red if you like.

This is one of the first sundals I make as it is quick and feels festive. Sweet version always reminds me of temple prasadam, savory version is perfect with hot tea in evening.

Sundal varieties are not only prepared for festivals , you can make it for mid morning or evening snack. Sundal is one of the wholesome protein rich healthy snack that you can serve for your family. So make sure to include it in your meal atleast twice a week.

Karamani Sundal Ingredients

• Karamani / Black Eyed Peas - I roast for 2-3 mins before soaking. This gives nutty aroma and helps it cook evenly without breaking.
• Coconut - Grated coconut gives mild crunch and taste. Coconut is a must for all sundal varieties so I recommend adding it.
• Jaggery - is added for sweet sundal. I have used jaggery syrup you can use cane sugar or powdered jaggery too but make sure it is free from impurities.
• Cumin Powder & Hing (Asafoetida) - Cumin gives flavor, hing helps in digestion.
• Tempering - Oil is heated - mustard seeds, curry leaves and red chili gives are added and spluttered and tempering is made.

Why This Recipe Works

• This is made with simple pantry ingredients.
• It's healthy, rich in protein and fibre.
• One cooking gives two different snacks.
• It gets ready quick after soaking.
• Also great for festivals or evening snack.

Similar Recipes

• Navaratri Sundal Recipes
• Sundal podi
• Pattani sundal
• Chana sundal
• Moong dal sundal

How to make Karamani Sundal step by step

1.Dry roast karamani for just 2-3 minutes till nice aroma comes, no need to see the color change. Soak it for at least 3 hours. Pressure cook for 5 whistles in medium flame or until it becomes soft.

2.For salt version : I divided it into two parts for salt and sweet. Heat oil in a pan - add mustard seeds, urad dal, red chili, hing, curry leaves let it splutter, add required salt. Then add cooked karamani.

3.Toss it well, then add coconut and mix well. Finally add jeera powder and toss it quickly. Switch off.

4.For sweet version : Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked). Strain and keep aside.(I made more than above mentioned quantity for storing purpose).

5.Heat oil in a pan - add mustard seeds and red chilli let it splutter. Then add cooked karamani along with jaggery syrup.

6.Keep the flame in high medium and let the jaggery syrup reduce and become thick. Finally add coconut, a pinch of salt and toss it well.

Serve hot / warm as a evening snack!

Expert Tips

• Roasting - Slightly roast the beans before soaking as it improves aroma and texture. It also prevents beans from breaking after cooking.
• Soak well - At least 3 hours soaking helps beans cook soft with fewer whistles. If you soak for less hours then sundal may be hard.
• Don't overcook - Beans should be soft yet hold their shape. If overcooked they turn mushy and sundal won't taste nice.
• Perfect jaggery syrup - For sweet sundal, make jaggery syrup slightly thick so it coats and blends well.
• Add coconut at the end - Always add coconut at the last stage so it stays fresh and not soggy.
• Cook once, make both - Pressure cook once then split into two portions for sweet and savory. Saves time on busy festival days.
• Adjust spices to taste - Use more chili for spicy sundal or keep it mild for prasadam style.

Serving and Storage

Serve hot or just at room temperature. Savory sundal goes well with a cup of tea or coffee in the evening. Sweet sundal is nice to have after lunch or dinner as light dessert. Store the leftovers in an airtight container in fridge and use it within a day. Reheat before serving.

FAQS

1.Can I skip roasting?

Yes, but roasting gives better taste.

2.Can I make only one version?

Yes, just pick sweet or savory.

3.Can I replace jaggery with sugar?

Yes but taste will change.

4.Can I make without coconut?

Yes, but coconut gives nice fresh taste.

5.How long does it last?

Best fresh, but can keep in fridge for a day.

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