As I had said before, I am going to post only Navarathri recipes this whole week. So today's post is again another sundal, Black Eyed Peas Sundal/ Karamani Sundal. We can cook the black eyed peas and just do the simple seasoning with mustard seeds, asafoetida and curry leaves, in fact we can do this simple seasoning with all the beans or lentils. To make it a little different and to add a nice flavor, I have used some freshly ground spices and added it to the cooked black eyed peas, and also a little jaggery which gives a light sweet taste to this delicious sundal..
Need To Have
- Black Eyed Peas - 1/2 cup
- Mustard Seeds - 1/2 teaspoon
- Asafoetida - 1/4 teaspoon
- Curry Leaves - 5
- Salt to taste
- Dried Red Chilly - 1
- Coriander Seeds - 2 teaspoons
- Jaggery - 1/2 teaspoon
- Grated Coconut - 1 tablespoon
Pressure cook the black eyed peas with some salt, drain the extra water and keep. Dry roast the red chilly and coriander seeds. Cool and grind it with the coconut and jaggery, don't add water.
Heat some oil, add the mustard seeds, when it starts spluttering, add the asafoetida followed immediately by the cooked black eyed peas.
Mix it well till all the moisture completely dries up, then add the ground mixture and the curry leaves and mix it well and remove.
It takes approximately 15 minutes to cook the black eyed peas, after the first whistle in the pressure cooker.
Whenever you add curry leaves, slightly tear it and add, it gives a nice flavor.