Ingredients: 1-1/2 cups Black Eyed Beans (Lobia) – soaked,1 teaspoon Coconut Oil,1/4 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),2 inch Ginger – finely chopped,2 Green Chillies – finely chopped,2 sprig Curry leaves – finely chopped,1/2 teaspoon Turmeric powder (Haldi),1/4 teaspoon Asafoetida (hing),2 Dry Red Chilli – Salt to taste,4 or 5 Curry leaves – Juice from 1/2 lemon,1/4 cup Fresh coconut,3 sprig Coriander (Dhania) Leaves – finely chopped
Time in minutes: 30 Servings: 2 Course: Side Dish Diet: Vegetarian
Instructions: To begin making Karamani Sundal Recipe – Spicy Tossed Black Eyed Beans Recipe soak the black eyed beans for at least for 3 hours.Into a pressure cooker, add the soaked black eyed beans, salt to taste and add about 2 cups of water (including the soaked water). Pressure cook for about 3 to 4 whistles, turn the heat to low and simmer for another 5 to 10 minutes. In total about 20 minutes of cooking time. Allow the pressure to release naturally.The beans should be soft, yet firm & not mushy for the sundal. Drain the excess water and you can use it as a stock for dal/soups.Heat oil into a preheated, add mustard and cumin seeds and allow it to crackle. Once crackled, add the asafoetida, ginger, green chillies, curry leaves and saute for a few seconds. Add turmeric powder, cooked black eyed beans and salt to taste. Stir fry for 2 to 3 minutes and turn off the heat.Squeeze juice from 1/2 lemon, add the coconut and coriander leaves and give it a stir.Serve Karamani Sundal hot with Masala Chai or South Indian Filter Coffee Recipe With Filter Coffee Powder as a healthy tea time snack for the family or make it for special festivals like Navratri.