An easy and delicious stir fried dish made with almost all kinds of legumes with Southern flavors comes from South India and is commonly made during festivals as an offering to God. Sundal is typically made with Black Chickpeas , Rajma, Lobia, Green Peas and even Peanuts. Boiled legumes sauteed with mustard, curry leaves, asafoetida and grated coconut is a healthy snack with is made in entire South India.
Karamani aka Lobia in Hindi and Black Eyed Peas in English is another favorite legume for making Sundal. Navratri is on and the entire South India celebrates it with zeal and enthusiasm. Sundal is made at homes by ladies as an offering to God and also considered as a fasting food.
Prep Time | 10 minutes |
Cook Time | 10 minutes |
Servings |
portion
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- 1.5 cups Lobia / Black Eyed Peas Karamani
- 2 tsps Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Roasted Powder
- 1 sprig Curry Leaves
- 2 Chilies Dry Red (broken)
- 2 pinchs Asafoetida
- 1 tsp Salt
- 4 tbsps Coconut Fresh Grated
Ingredients
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|
- Soak karamani overnight and then pressure cook it till cooked.
- Collect the boiled karamani in a bowl and discard the water.
- Heat oil in a wok and mustard seeds, dry red chilies, asafoetida and curry leaves and wait till they crackle.
- Now add grated coconut and saute till the raw smell goes off.
- Add boiled karamani, mix and fry till the moisture evaporates.
- Add in some roasted cumin powder and salt. Mix well till everything incorporates well and saute till you start getting a nice aroma.
- Turn off the heat and serve karamani sundal in bowls as an offering to God or even as an everyday snack.
If you liked this Navratri recipe then try making this at home and do share your feedback with me in comments below.
Love : Shaheen
2 comments
Super recepie. Very tempting. Thanx
Thank you so much 🙂