Black-eyed peas Sundal/ Karamani Sundal

Sundal is a simple snack usually made of pulses. Sundal is the most prominent ‘Neivediyam’ (offering) made to the goddess Durga, Lakshmi, Saraswathi, during ‘Navarathri’ also called ‘Dasara’, one of the festivals of India celebrated nine days.

I sometimes prepare this for lunch as side dish. Tastes yummy with sambar sadam. Black- eyed peas sundal is one of the varieties of sundal. You can do this without sprouting also.

Ingredients:

Sprouted Black-eyed peas/Karamani – 1cup

Green chilli- 1

Mustard – 1tsp

Urad dal – 1tsp

Hing – 1tsp

Chopped coriander – 1tsp

Curry leaves – 1tsp

Turmeric – 1tsp

Salt to taste

Oil – 1tbsp

Method:

For Sprouting:

Soak Black-eyed peas in water for 8hours.

Transfer the peas to a thin plain cloth and drain the water completely.

Put it in an air- tight container and keep closed overnight or 8to 9 hours.

You will see the white tail like structure from the peas.

For Sundal:

Pressure cook the sprouted black- eyed peas, adding salt and pinch of turmeric. (2 whistle) and keep aside.

Heat oil in a pan, add mustard seeds, and after they splutter add hing, remaining turmeric, green chilli, urad dal, curry leaves, cooked peas and sauté for 2 min.

Add the chopped coriander, sauté and switch off the stove.
Now the healthy and tasty sundal is ready to serve.

Sending this recipe to jcooking odyssey's My Bowl of Snack event