South Indian RecipesSide DishVegetarian

Karamani Sundal Recipe - Spicy Tossed Black Eyed Beans Recipe)

Name: Karamani Sundal Recipe - Spicy Tossed Black Eyed Beans Recipe)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: South Indian Recipes
Ingredients: 1 cups -/2 black eyed beans (lobia) - soaked; 1 teaspoon coconut oil; 1/4 teaspoon mustard seeds; 1/2 teaspoon cumin seeds (jeera); 2 inch ginger - finely chopped; 2 green chillies - finely chopped; 2 sprig curry leaves - finely chopped; 1/2 teaspoon turmeric powder (haldi); 1/4 teaspoon asafoetida (hing); 2 dry red chilli - salt to taste; 4 or 5 curry leaves - juice from 1/2 lemon; 1/4 cup fresh coconut; 3 sprig coriander (dhania) leaves - finely chopped

A vegetarian South Indian Recipes recipe with -/2 black eyed beans (lobia) - soaked, coconut oil, mustard seeds. Ready in 30 min, serves 2.

Curated byAditi Iyer🇮🇳

Calories

655kcal

Estimated Cost

₹325-475

Carbs69g

Protein31g

Fats28g

Servings Scaler

Instructions

13 steps

1
To begin making Karamani Sundal Recipe - Spicy Tossed Black Eyed Beans Recipe soak the black eyed beans for at least for 3 hours
-/2 black eyed beans (lobia) - soaked(1 cups)
2
Into a pressure cooker, add the soaked black eyed beans, salt to taste and add about 2 cups of water (including the soaked water)
-/2 black eyed beans (lobia) - soaked(1 cups)dry red chilli - salt to taste(2)
3
Pressure cook for about 3 to 4 whistles, turn the heat to low and simmer for another 5 to 10 minutes
4
In total about 20 minutes of cooking time
5
Allow the pressure to release naturally
6
The beans should be soft, yet firm & not mushy for the sundal
-/2 black eyed beans (lobia) - soaked(1 cups)
7
Drain the excess water and you can use it as a stock for dal/soups
8
Heat oil into a preheated, add mustard and cumin seeds and allow it to crackle
mustard seeds(1/4 teaspoon)cumin seeds (jeera)(1/2 teaspoon)
9
Once crackled, add the asafoetida, ginger, green chillies, curry leaves and saute for a few seconds
inch ginger - finely chopped(2)green chillies - finely chopped(2)sprig curry leaves - finely chopped(2)asafoetida (hing)(1/4 teaspoon)dry red chilli - salt to taste(2)or 5 curry leaves - juice from 1/2 lemon(4)sprig coriander (dhania) leaves - finely chopped(3)
10
Add turmeric powder, cooked black eyed beans and salt to taste
-/2 black eyed beans (lobia) - soaked(1 cups)turmeric powder (haldi)(1/2 teaspoon)dry red chilli - salt to taste(2)
11
Stir fry for 2 to 3 minutes and turn off the heat
12
Squeeze juice from 1/2 lemon, add the coconut and coriander leaves and give it a stir
coconut oil(1 teaspoon)sprig curry leaves - finely chopped(2)or 5 curry leaves - juice from 1/2 lemon(4)fresh coconut(1/4 cup)sprig coriander (dhania) leaves - finely chopped(3)
13
Serve Karamani Sundal hot with Masala Chai or South Indian Filter Coffee Recipe With Filter Coffee Powder as a healthy tea time snack for the family or make it for special festivals like Navratri
turmeric powder (haldi)(1/2 teaspoon)

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Recipe Source: archanaskitchen.com

South Indian RecipesSide DishVegetarian

Karamani Sundal Recipe - Spicy Tossed Black Eyed Beans Recipe)

A vegetarian South Indian Recipes recipe with -/2 black eyed beans (lobia) - soaked, coconut oil, mustard seeds. Ready in 30 min, serves 2.

Curated byAditi Iyer🇮🇳

Cook Time30 min

Calories

655kcal

Est. Cost₹325-₹475

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

69g(42%)

Protein

31g(19%)

Fats

28g(39%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

13 steps

1
To begin making Karamani Sundal Recipe - Spicy Tossed Black Eyed Beans Recipe soak the black eyed beans for at least for 3 hours
-/2 black eyed beans (lobia) - soaked(1 cups)
2
Into a pressure cooker, add the soaked black eyed beans, salt to taste and add about 2 cups of water (including the soaked water)
-/2 black eyed beans (lobia) - soaked(1 cups)dry red chilli - salt to taste(2)
3
Pressure cook for about 3 to 4 whistles, turn the heat to low and simmer for another 5 to 10 minutes
4
In total about 20 minutes of cooking time
5
Allow the pressure to release naturally
6
The beans should be soft, yet firm & not mushy for the sundal
-/2 black eyed beans (lobia) - soaked(1 cups)
7
Drain the excess water and you can use it as a stock for dal/soups
8
Heat oil into a preheated, add mustard and cumin seeds and allow it to crackle
mustard seeds(1/4 teaspoon)cumin seeds (jeera)(1/2 teaspoon)
9
Once crackled, add the asafoetida, ginger, green chillies, curry leaves and saute for a few seconds
inch ginger - finely chopped(2)green chillies - finely chopped(2)sprig curry leaves - finely chopped(2)asafoetida (hing)(1/4 teaspoon)dry red chilli - salt to taste(2)or 5 curry leaves - juice from 1/2 lemon(4)sprig coriander (dhania) leaves - finely chopped(3)
10
Add turmeric powder, cooked black eyed beans and salt to taste
-/2 black eyed beans (lobia) - soaked(1 cups)turmeric powder (haldi)(1/2 teaspoon)dry red chilli - salt to taste(2)
11
Stir fry for 2 to 3 minutes and turn off the heat
12
Squeeze juice from 1/2 lemon, add the coconut and coriander leaves and give it a stir
coconut oil(1 teaspoon)sprig curry leaves - finely chopped(2)or 5 curry leaves - juice from 1/2 lemon(4)fresh coconut(1/4 cup)sprig coriander (dhania) leaves - finely chopped(3)
13
Serve Karamani Sundal hot with Masala Chai or South Indian Filter Coffee Recipe With Filter Coffee Powder as a healthy tea time snack for the family or make it for special festivals like Navratri
turmeric powder (haldi)(1/2 teaspoon)