Savoury Black-Eyed Peas (Vella Payaru or Karamani) Chundal/Sundal Recipe


Yields: 2 cups
Soaking Time for Black-Eyed Peas: 2 Hour
Pressure Cooking Time for Black-Eyed Peas: 2 Whistles
Preparation Time: 15 Minutes

INGREDIENTS
Black Eyed Peas or Karamani – 1 cup
Water – 2 cups
Turmeric Powder – 1/4 tsp
LG Powder or Hing – 1 tsp
Salt – as per taste
Grinding Mixture
Green Chilli – 1 nos
Grated Coconut – 1/4 cup
Tempering
Oil – 1/2 tbsp
Mustard Seeds – 1/2 tbsp
Urad Dal – 1 tsp
Seasoning
Curry leaves – 4 nos
Red Chilli – 1 nos

PROCEDURE

  1. Soak the black-eyed peas in 1 cup of water for 2 hours.
  2. Pressure cook the peas with a pinch of turmeric powder for 2 whistles adding a little more water, enough to cook it well.
  3. Once cooked, strain the peas and keep aside.
  4. In a saute pan, temper the mustard seeds and urad dal.
  5. Add the red chilli and curry leaves to the pan.
  6. Add turmeric powder, LG Powder and salt.
  7. Add the cooked peas and saute well for 5 minutes.
  8. Cover the pan with the lid for 5 minutes.
  9. Grind the coconut and green chilli together and add to the chundal and saute well for 2 minutes.
  10. Take off of heat and close with lid.
  11. Keep lid closed until before serving.
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