Cowpea / Karamani Sundal #2 Recipe with step by step pictures.
Sundal, the seasoned lentil dish is something that I make quite often .And most of the times I make sundal with cowpeas. Unlike the other lentils used for making sundal, this one does not need soaking prior soaking before cooking!
It just needs to be dry roasted and then can be pressure cooked as usual. This is really a boon when I forget to soak channa / kidney bean the night before.
I also use this cowpea to make a simple side dish to go with steamed rice. Check out Karamani Kuzhambu recipe. There is also another version of karamani sundal that is made with the addition of a lentil spice mix and also a sweet karamani sundal that is a nice change from the savory varieties
A protein packed snack apt for tea time or to pack in the kids snack box.
- 1/2 cup Cowpea
- 1 teaspoon Oil
- 1/2 teaspoon each Mustard, cumin, channa dal
- A few Curry leaves
- 1 number Red chili, broken
- Salt to taste
- 2 teaspoons Grated coconut
Dry roast the cowpea till fragrant and pressure cook it with enough water for 4 whistles/ till cooked,but not mushy. Drain and keep aside.
Heat oil in a pan and add the mustard, cumin, channa dal, curry leaves and red chili.
Once the dal turns brown, add the cooked cow pea, salt and mix.
Add grated coconut and remove from heat.
Mix well and serve
Step by step method to prepare Cowpea / Karamani Sundal #2 Recipe
Dry roast the cowpea till fragrant and transfer into a vessel. Add enough water and pressure cook for 4 whistles / till the cowpea is cooked but not mushy.Once the pressure releases, check for doneness and drain.If not cooked properly cook for another whistle.
Heat a pan with oil and add mustard seeds, cumin channa dal , curry leaves and broken red chili. Once the dal turns brown, add the cooked cowpea and salt. Mix well and add grated coconut and remove from heat.Mix well.
Serve as a tea time snack / pack it up in the kids snack box.