Karamani sundal recipe-Black eyed peas sundal recipe.
Karamani sundal – this is my first sundal try with karamani or black eyes peas or lobia.
Its Navarathri week and here is an easy sundal made with karamani / black eyed peas / lobia.I made both sweet and salt versions of this sundal.I always love sweet sundal recipes but haven’t tried many except for this one which I posted long back.
Sundal is very easy to make at the same time healthy and packed with proteins.This karamani sundal doesn’t need to be soaked overnight just 3-4 hrs is just enough so very handy even when you forget to soak overnight.I love this legume very much though haven’t tried many recipes with it, but planning to try new recipes with it in the coming days.
I am slowly adjusting to the sleep pattern of ‘gugu’ so that justifies the odd timing of my posts now 🙂 All the recipes that I am posting now and hereafter are from drafts which I had saved.
Karamani Sundal Recipe – Ingredients
Recipe Category: Snack | Recipe Cuisine: South Indian
For Salt:
Karamani(Black Eyed Peas) – 1/4 cup
Oil – 2 tsp
Mustard seeds – 1/2 tsp
Curry leaves – a small sprig
Red Chilli – 1 halved
Hing – a tiny pinch
Fresh Grated Coconut – 2 tbsp
Roasted Jeera Powder – 1/4 tsp
Salt – to taste
For Sweet:
Karamani(Black Eyed Peas) – 1/4 cup
Mustard seeds – 1/2 tsp
Fresh Grated Coconut – 3 tbsp
Red Chilli – 1 halved
Powdered Jaggery – 3 tbsp
Salt – a pinch(optional)
Oil – 2 tsp
Method:
- Dry roast karamani for just 2-3mins till nice aroma comes, no need to see the color change.Soak it for atleast 3 hrs.Pressure cook for 5 whistles in medium flame or until it becomes soft.
- I divided it into two parts for salt and sweet.Heat oil in a pan – add mustard seeds,urad dal,red chilli,hing,curry leaves let it splutter, add required salt.Then add cooked karamani.
- Toss it well, then add coconut and mix well.Finally add jeera powder and toss it quickly.Switch off.
- 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).
- Heat oil in a pan – add mustard seeds and red chilli let it splutter.Then add cooked karamani along with jaggery syrup.
- 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!
My Notes:
- Soak the legume atleast for 3 hrs so that its soft after getting cooked.
- You can even replace jaggery with sugar.
- The number of whistles depends on the soaking time too so adjust accordingly.
- Roasting and cooking the legume lends great flavour to the sundal.
- Do not overcook the legume and make it mushy, it should be cooked soft at the same time not mushy.
- I made the jaggery syrup a bit thick to coat the sundal.You can even make a runny syrup and just toss it to get the sweet taste.
Loved the way u cooked both swet and salt version together..looks yum
Hats off to ur dedication ! Happy time with Gugu ..
Sundal looks so delicious and healthy. I am yet to try sweet version of sundal. And Kudos to your effort to continue blogging with a new born. 🙂
Hi sharmi…what is gugu's official name?
love the sweet and salt version of sundal