Karamani Sundal is a simple, flavourful healthy Sundal made with with Karamani or Black eyes peas or Lobia. Karamani Sundal is made by sautéing karamani with tempered spices for savoury version and cooked with jaggery syrup for sweet version. Karamani Sundal Recipe is explained in this post with step by step pictures.
Its Navaratri week and here is an easy sundal made with karamani / black eyed peas / lobia. I made both sweet and salt versions of this sundal.I always love sweet sundal recipes but haven’t tried many except for this one which I posted long back.
About Karamani Sundal
Sundal is very easy to make at the same time healthy and packed with proteins. This karamani sundal doesn’t need to be soaked overnight just 3-4 hrs is just enough so very handy even when you forget to soak overnight.I love this legume very much though haven’t tried many recipes with it, but planning to try new recipes with it in the coming days. Karamani is also called as lobia or black eyed peas very rich in protein best suitable if you are looking for healthy snacks. I am sure kids will love the sweet version a lot.
Sundal varieties are not only prepared for festivals , you can make it for mid morning or evening snack. Sundal is one of the wholesome protein rich healthy snack that you can serve for your family. So make sure to include it in your meal atleast twice a week.
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📖 Recipe Card
Karamani Sundal
Ingredients
For karamani sundal salt :
- 1/4 cup karamani / black eyed peas or lobia
- 2 tablespoon coconut grated
- 1/4 teaspoon cumin powder
- salt to taste
To temper:
- 2 teaspoon oil
- 1/2 teaspoon mustard seeds
- a small sprig curry leaves
- 1 small red chilli
- a tiny pinch hing
For karamani sundal sweet :
- 1/4 cup karamani lobia
- 3 tablespoon coconut grated
To temper:
- 2 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1 small red chilli
- 3 tablespoon jaggery powdered
- salt a pinch optional
Instructions
- Dry roast karamani for just 2-3mins till nice aroma comes, no need to see the color change.
- Soak it for atleast 3 hrs.
For Savoury Karamani Sundal:
- Pressure cook Karamani for 5 whistles in medium flame or until it becomes soft.
- I divided it into two parts for salt and sweet. Heat oil in a pan - add mustard seeds, urad dal, red chilli, hing, curry leaves let it splutter, add required salt.
- Then add cooked karamani. Toss it well, then add coconut and mix well.
- Finally add jeera powder and toss it quickly. Switch off.
Karamani Sweet Sundal:
- Soak jaggery in warm water (till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked). Strain and keep aside.
- Heat oil in a pan - add mustard seeds and red chilli let it splutter. Then add cooked karamani along with jaggery syrup.
- Keep the flame in high medium and let the jaggery syrup reduce and become thick.
- Finally add coconut, a pinch of salt and toss it well.
- Serve Karamani Sundal hot / warm as a evening snack!
Notes
- Soak the legume at least for 3 hours so that its soft after getting cooked.
- You can even replace jaggery with sugar.
- The number of whistles depends on the soaking time too so adjust accordingly.
- Roasting and cooking the legume lends great flavour to the sundal.
- Do not overcook the legume and make it mushy, it should be cooked soft at the same time not mushy.
- I made the jaggery syrup a bit thick to coat the sundal. You can even make a runny syrup and just toss it to get the sweet taste.
How to make Karamani Sundal
- For karamani sundal salt : Dry roast karamani for just 2-3mins till nice aroma comes, no need to see the color change.Soak it for atleast 3 hrs.Pressure cook for 5 whistles in medium flame or until it becomes soft.
- I divided it into two parts for salt and sweet.Heat oil in a pan – add mustard seeds,urad dal,red chilli,hing,curry leaves let it splutter, add required salt.Then add cooked karamani.
- Toss it well, then add coconut and mix well.Finally add jeera powder and toss it quickly.Switch off.
- For karamani sundal sweet : Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside.(I made more than above mentioned quantity for storing purpose).
- Heat oil in a pan – add mustard seeds and red chilli let it splutter.Then add cooked karamani along with jaggery syrup.
- Keep the flame in high medium and let the jaggery syrup reduce and become thick.Finally add coconut, a pinch of salt and toss it well.
Serve hot / warm as a evening snack!
Expert Tips
- Soak the legume atleast for 3 hrs so that its soft after getting cooked.
- You can even replace jaggery with sugar.
- The number of whistles depends on the soaking time too so adjust accordingly.
- Roasting and cooking the legume lends great flavour to the sundal.
- Do not overcook the legume and make it mushy, it should be cooked soft at the same time not mushy.
- I made the jaggery syrup a bit thick to coat the sundal.You can even make a runny syrup and just toss it to get the sweet taste.
Traditionally Modern Food
Loved the way u cooked both swet and salt version together..looks yum
Shyamala Sathiyaseelan
Hats off to ur dedication ! Happy time with Gugu ..
Divya Prakash
Sundal looks so delicious and healthy. I am yet to try sweet version of sundal. And Kudos to your effort to continue blogging with a new born. 🙂
Vaishnavi
Hi sharmi…what is gugu's official name?
Niloufer Riyaz
love the sweet and salt version of sundal