Karamani Sundal
Karamani Sundal is a simple, flavourful healthy Sundal made with with Karamani or Black eyes peas or Lobia. Karamani Sundal is made by sautéing karamani with tempered spices for savoury version and cooked with jaggery syrup for sweet version. Karamani Sundal Recipe is explained in this post with step by step pictures.
Servings2
Ingredients
For karamani sundal salt :
- 1/4 cup karamani / black eyed peas or lobia
- 2 tablespoon coconut grated
- 1/4 teaspoon cumin powder
- salt to taste
To temper:
- 2 teaspoon oil
- 1/2 teaspoon mustard seeds
- a small sprig curry leaves
- 1 small red chilli
- a tiny pinch hing
For karamani sundal sweet :
- 1/4 cup karamani lobia
- 3 tablespoon coconut grated
To temper:
- 2 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1 small red chilli
- 3 tablespoon jaggery powdered
- salt a pinch optional
Instructions
- Dry roast karamani for just 2-3mins till nice aroma comes, no need to see the color change.
- Soak it for atleast 3 hrs.
For Savoury Karamani Sundal:
- Pressure cook Karamani 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.
Karamani Sweet Sundal:
- 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.
- 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 Karamani Sundal hot / warm as a evening snack!
Notes
- Soak the legume at least for 3 hours 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.
Nutrition Facts
Karamani Sundal
Amount Per Serving (75 g)
Calories 271
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 9mg0%
Potassium 345mg10%
Carbohydrates 35g12%
Fiber 5g21%
Sugar 23g26%
Protein 5g10%
Vitamin A 436IU9%
Vitamin C 65mg79%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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