Free recipe
Karamani சுண்டல் (Sundal), black-eyed peas
Serves 4About 35 minutes
What to buy
Check your pantry first
Produce
Dry goods and grains
Spices and seasonings
Pantry staples you may already have
Other
Pantry staples you may already have
Ingredients
- 1 cup dried black-eyed peas
- water for soaking
- 3 cups fresh cooking water
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1 dried red chilli, broken
- 6 curry leaves
- a small pinch of asafoetida
- 1/4 cup grated coconut
- salt to taste
Method
- Soak the rinsed peas for 6 to 8 hours, then drain.
- Cook in fresh water until soft but intact. Begin checking after 20 minutes of simmering, or use your pressure cooker's pulse setting. Drain.
- Warm the oil in a pan. Let the mustard crackle, then add chilli, curry leaves and asafoetida. Add the drained cooked pulses and salt. Toss over gentle heat for 2 minutes, fold in coconut and switch off.
Tips: White karamani uses the same method. Stop cooking as soon as the skins and centres are tender.
Allergens: Contains coconut. Compounded asafoetida may contain wheat; check the label.
Follow your cooker's instructions. Whistle counts and pot cooking times vary. Use food-grade edible camphor only, never ritual camphor. Check packaged asafoetida for wheat.
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