Monday, September 22, 2014

Karamani / Black Eyed Peas Sundal - Navarathri Recipe

Preparation time: 10 minutes + 3 hours soaking time
Cook time: 20 minutes
Serves: 3

White Karamani / Black Eyed Peas - 1 cup
Mustard seeds - 1/2 tsp
Urad dal -1 tsp
Dry red chilies - 2, broken
Asafoetida - 1/4 tsp
Turmeric powder - 1/4 tsp
Grated coconut - 1 tbsp
Curry leaves - few
Salt - to taste
Oil - 2 tsp

For the spice powder: 
Coriander seeds - 2 tbsp
Chana dal - 1 tbsp
Red chilies - 2
Black pepper - 1/2 tsp
Cumin seeds - 1/2 tsp

  1. Wash and soak the black eyed peas in enough water for 3 hours.
  2. After soaking,  pressure cook the peas with 2 cups of water (just enough to cover the peas) until soft, but not mushy (about 6 whistles).
  3. Meanwhile, dry roast the ingredients for the spice powder until golden brown.  Let it cool and grind to a fine powder.
  4. Drain the cooked peas.
  5. Heat oil in a skillet.  Splutter mustard seeds.  Add urad dal and red chillies.  Fry until golden brown.
  6. Add curry leaves and asafoetida.  Add the cooked peas, salt and turmeric powder.
  7. Mix well and saute for 2 minutes.  Add 2 tsp of  ground spice powder and mix well.  
  8. Saute for 30 seconds and add the grated coconut and mix well.  Remove from the heat.

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