A delicious black-eyed peas stir fry or sundal with refreshing flavors of cilantro, mint, curry leaves, and coconut. A great sundal recipe, perfect for Navratri and everyday cooking!
✔ Are you looking for ways to include beans in your daily diet?
✔ Or are you bored with the regular sundal/legume-based stir fry recipes for Navratri?
Or are you looking for a different sundal variation?
Then you are in the right place. I have an exciting sundal recipe with black-eyed peas. What makes this sundal interesting? It’s the freshly ground herbs and coconut paste.
Every year I try to add some twist to the usual sundal recipe. It could be a simple one like adding peanut powder like I did this year for the kollu sundal or like this freshly ground coconut and herbs paste that I did last year.
Yes, I tried this sundal last year and shared the recipe on Instagram, and oh boy, it was a huge hit, and many tried and shared the pictures. But I couldn’t post it right away on my blog last year. Better late than never. Here I am posting this year. :-)
PS – Don’t miss to read about Navratri Golu and check out other sundal recipes.
The one that I shared on my Instagram is with garbanzo beans, but today I am sharing it with black-eyed peas. That’s the highlight of these sundal recipes. You can use any bean/legume of your choice and make a delicious sundal. By the way, this black-eyed peas sundal is popularly known as karamani sundal or thatta payaru sundal in Tamil.
Browse Other Black-Eyed Peas Recipes
Once you have the beans cooked, you can whip up the sundal in no time. We are grinding the coconut and green chili along with mint, cilantro, and curry leaves. That’s the coconut and herb paste. Then we prepare the basic tempering, saute the carrot if using the herb paste, add the beans, season it, and saute again. That’s it. Easy right?
Now without any further ado, let’s get straight into the recipe.
How to make black-eyed peas savory sundal | Karamani Sundal:
Cook the black-eyed peas:
- I cooked the black-eyed peas in Instant Pot using the pot-in-pot method. You can cook the beans in a stove-top pressure cooker also. In that case, cook only for two whistles and release the pressure after 5 minutes.
- For Instant Pot, add 1 cup of water to the inner pot and then place the tall trivet or egg rack. Then place a bowl with soaked and drained black-eyed peas. Add 1.5 cups of water and close the Instant Pot. Make sure the vent is in the sealing position. Select manual/pressure cook and set the time to 7-minutes at high-pressure mode. When the cooking is complete, naturally release the pressure.
- Carefully open the lid after releasing the pressure and take out the black-eyed peas. Drain the water and set aside the beans.
Prepare the coconut-greens paste:
- In a mixer jar or coffee grinder, add the green chilies, cilantro, mint, curry leaves, and coconut. Pulse coarsely without adding any water and set aside.
Temper and prepare the sundal:
- In a pan, heat the 2 tsps of oil. When the oil is hot, add the mustard seeds, urad dal, chana dal, and hing. Let the mustard seeds splutter.
- Now add the grated carrots, ground coconut paste, and salt. And cook for 2 to 3 minutes till the raw smell of the ground paste goes off.
- Add the cooked black-eyed peas at this stage and mix well. Ensure the coconut and ground paste are evenly mixed.
- Cook for two minutes and turn off the heat.
That’s it. Black-eyed peas savory sundal is ready! Serve warm.
Recipe Notes:
- Adjust the spices and herbs according to your taste preference. I used one big green chili for this recipe. The same goes for salt as well.
- Along with carrots, you can add grated raw mango or finely chopped raw mango. We don’t need to cook the grated carrots until they are soft. The partially cooked carrots add some crunchiness to this salad.
- Instead of black-eyed peas, you can use any beans like black chickpeas, garbanzo beans, kidney beans, white peas to make this sundal. The cooking time in Instant Pot might vary. You need to adjust accordingly.
PS – If you try this black-eyed peas sundal, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more gardening and recipe updates.
📖 Recipe
Black-Eyed Peas Savory Sundal | Karamani Sundal
Equipment
- Instant Pot or Pressure Cooker
- Saucepan or kadai
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp=15ml; 1tsp=5ml;
- ½ cup black-eyed peas dried (Rinse and soak it in water for 8 hours)
- 1.5 cups water to cook the black-eyed peas
To Grind:
- 1 green chili or to taste
- 5 curry leaves
- 5 mint leaves
- 2 tbsp cilantro
- ¼ cup coconut grated
To Temper:
- 2 tsp coconut oil
- ½ tsp mustard seeds
- ½ tsp urad dal
- ½ tsp chana dal
- ⅛ tsp asafoetida
- 1 tsp salt
- ½ cup carrot grated
Instructions
Cook the black-eyed peas:
- I cooked the black-eyed peas in Instant Pot using the pot-in-pot method. You can cook the beans in a stove-top pressure cooker also. In that case, cook only for two whistles and release the pressure after 5 minutes.
- For Instant Pot, add 1 cup of water to the inner pot and then place the tall trivet or egg rack. Then place a bowl with soaked and drained black-eyed peas. Add 1.5 cups of water and close the Instant Pot. Make sure the vent is in the sealing position. Select manual/pressure cook and set the time to 7-minutes at high-pressure mode. When the cooking is complete, naturally release the pressure.
- Carefully open the lid after releasing the pressure and take out the black-eyed peas. Drain the water and set aside the beans.
Prepare the coconut-greens paste:
- In a mixer jar or coffee grinder, add the green chilies, cilantro, mint, curry leaves, and coconut. Pulse coarsely without adding any water and set aside.
Temper and prepare the sundal:
- In a pan, heat the 2 tsps of oil. When the oil is hot, add the mustard seeds, urad dal, chana dal, and hing. Let the mustard seeds splutter.
- Now add the grated carrots, ground coconut paste, and salt. And cook for 2 to 3 minutes till the raw smell of the ground paste goes off.
- Add the cooked black-eyed peas at this stage and mix well. Ensure the coconut and ground paste are evenly mixed. Cook for two minutes and turn off the heat.
- That’s it. Black-eyed peas savory sundal is ready! Serve warm.
Notes
- Adjust the spices and herbs according to your taste preference. I used one big green chili for this recipe. The same goes for salt as well.
- Along with carrots, you can add grated raw mango or finely chopped raw mango.
- We don’t need to cook the grated carrots until they are soft. The partially cooked carrots add some crunchiness to this salad.
- Instead of black-eyed peas, you can use any beans like black chickpeas, garbanzo beans, kidney beans, white peas to make this sundal. The cooking time in Instant Pot might vary. You need to adjust accordingly.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes: Earlier posted in 2014. Updated with new pics, recipe card and modified the recipe with greens and coconut paste in 2020.
Black eyed bean Sundal looks delicious pa
Thanks ma
Yummy :-)
Thanks :-)
Today evening I was planning to prepare this :)
Cool :-)
Yum yum!
Thanks :-)