Sweet Black-Eyed Peas (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: 20 Minutes

INGREDIENTS
Black-Eyed Peas or Karamani – 1 cup
Water (For Soaking) – 1 cup
Water (For Pressure Cooking) – 1/2 cup
Jaggery – 1/2 to 3/4 cup
Grated Coconut – 1/4 cup
Cardamom (Elaichi) Powder – 1/2 tsp
Ghee – 1/2 tbsp

PROCEDURE

  1. Soak the black-eyed peas in 1 cup of water for 2 hours.
  2. Pressure cook the peas for 2 whistles adding a little more water, enough to cook it well.
  3. Once cooked, strain the peas and keep aside.
  4. Heat the jaggery in a saute pan until it becomes one string consistency.
  5. Add the peas to the jaggery and saute well.
  6. Add cardamom powder and saute well until the chundal becomes dry.
  7. Add ghee and grated coconut and saute for 2 minutes.
  8. Take off of heat and close with lid.
  9. Keep lid closed until before serving.
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