Black-Eyed Peas Savory Sundal | Karamani Sundal - Vidhya’s Vegetarian Kitchen

square image of karamani sundal served in a black bowl

5 from 2 votes

Black-Eyed Peas Savory Sundal | Karamani Sundal

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!

Prep Time8

Cook Time40

Total Time8 40

Course: Snack

Cuisine: South Indian

Keyword: Black Eyed Peas Savory Sundal, karamani sundal

Servings:

Calories: 78kcal

Author: Srividhya G

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

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.
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.
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