Black Eyed Peas Savory Sundal

kaaramani sundal

Navratri always calls for different varieties of sundal. Earlier I posted a sweet sundal, and now it’s the time for savory one and that too with my favorite bean – black eyed peas. I know garbanzo beans is the king of all sundals, but before posting that I would like to post my personal favorite. This is called as Karamani Sundal in Tamil.  

kaaramani sundal

Pretty much all the sundals follow a similar procedure. You can replace black eyed peas with any other beans of your choice. So here is how I made it,

Ingredients:

  • Black eyed peas – 1 cup
  • Water for soaking and pressure cooking.
  • Salt – 1 tsp (adjust according to your taste)
  • Dhaniya powder – 1 tsp
  • Red chilly powder – 1 tsp (you can substitute with red chilies also)
  • Oil – 1 tbsp
  • Coconut – 1/4 cup
  • Mustard seeds – 1 tsp
  • Urad dhal – 1 tsp
  • Curry leaves – 1 strand
  • Hing – 1 tsp

Steps:

  • Soak the black eyed peas overnight and pressure cook it for up to two whistles and drain the water.
  • Heat the kadai and add oil.
  • Once the oil is hot add mustard seeds, urad dal, and hing.
  • As they start to splutter add the curry leaves and saute for a minute.
  • Now add the cooked peas and salt.
  • Add the dhania and red chilly powder.
  • Cook till the water evaporates.
  • Now add the grated coconut and mix well.

And that’s it, yummy savory sundal is ready. 

kaaramani sundal

Notes:

  • Do not pressure cook the beans for more than 2 whistles.
  • You can use garbanzo beans, rajma, black channa, soybeans, green peas instead of black-eyed peas.
  • Adjust the salt and spices.

kaaramani sundal

Black Eyed Peas Savory Sundal
A simple and healthy sundal / legume stir fry prepared with Black Eyed Peas popularly called as Karamani sundal.
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Prep Time
8 hr
Cook Time
40 min
Total Time
8 hr 40 min
Prep Time
8 hr
Cook Time
40 min
Total Time
8 hr 40 min
Ingredients
  1. Black eyed peas – 1 cup
  2. Water for soaking and pressure cooking.
  3. Salt – 1 tsp (adjust according to your taste)
  4. Dhaniya powder – 1 tsp
  5. Red chilly powder – 1 tsp (you can substitute with red chilies also)
  6. Oil – 1 tbsp
  7. Grated Coconut – 1/4 cup
  8. Mustard seeds – 1 tsp
  9. Urad dal – 1 tsp
  10. Curry leaves – 1 strand
  11. Hing – 1 tsp
Instructions
  1. Soak the black eyed peas overnight or at least 6 hours and pressure cook it for up to two whistles and drain the water.
  2. Heat the kadai and add oil.
  3. Once the oil is hot add mustard seeds, urad dal, and hing.
  4. As they start to splutter add the curry leaves and saute for a minute.
  5. Now add the cooked peas and salt.
  6. Add the dhania and red chilly powder.
  7. Cook till the water evaporates.
  8. Now add the grated coconut and mix well.
  9. And that's it, yummy savory sundal is ready.
Notes
  1. Do not pressure cook the beans for more than 2 whistles.
  2. You can use garbanzo beans, rajma, black channa, soybeans, green peas instead of black-eyed peas.
  3. Adjust the salt and spices.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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