How to Make Karamani Sundal

Ingredients Required

Ingredients required for Karamani Sundal:

• Black-eyed beans – 1 cup

• Oil – 1 tablespoon

• Dals (urad dal and channa dal) – 1 teaspoon each

• Mustard seeds – 1 teaspoon

• Dry chilly – 1

• Hing – a small pinch

• Salt – as per taste

• Curry leaves – a few

• Chilli powder (optional) – ½ teaspoon

Steps to make Karamani Sundal

Karamani Sundal recipe steps:

• Wash the black-eyed beans properly and soak them in clean water overnight.

• In the morning, drain the water and pressure cook the beans. Switch off the flame after 4 or 5 whistles. Allow the pressure to release naturally. Drain the water and keep the beans in a strainer to remove all the moisture.

• Add some oil to a pan. Now, add the “tadka” elements, one by one – mustard, curry leaves, hing, dals and dry chilly. Wait until the dals have turned slightly brown and the other elements have spluttered well.

• Now add the Karamani, salt, and chilli powder (if using). Use a spatula to mix the contents well so that the flavours seep into the beans.

• Your tasty, healthy, easy-to-make Karamani Sundal is now ready to be tasted.

Some tips

• If you don’t have time to soak the black-eyed beans overnight, they should be soaked in boiling water for 3 to 4 hours at least.

• For added flavour, you can add ¼ cup of grated coconut to the dish after switching off the flame.

• If you have only urad dal at home, you can use that and skip the channa dal.

• Ensure that the curry leaves are fresh and green. This will give the dish a nice crunch and fragrance.

• While adding the ingredients to splutter, you can add a little cumin powder and pepper powder as well.