Karamani Sundal Recipe – Spicy Tossed Black Eyed Beans
Delight in the vibrant flavors of South India with this Karamani Sundal, a spicy and nutritious dish made from black-eyed beans, perfect as a tea-time snack or a festive treat. This recipe is a testament to the culinary richness of the region, bringing together a medley of spices, fresh herbs, and the wholesome goodness of legumes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Black Eyed Beans (Lobia) | 1-1/2 cups (soaked) |
| Coconut Oil | 1 teaspoon |
| Mustard Seeds | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Ginger (finely chopped) | 2 inches |
| Green Chillies (finely chopped) | 2 |
| Curry Leaves (finely chopped) | 2 sprigs |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Dry Red Chilli | 2 |
| Salt | To taste |
| Additional Curry Leaves | 4 or 5 |
| Lemon Juice | From 1/2 lemon |
| Fresh Coconut | 1/4 cup |
| Coriander (Dhania) Leaves (finely chopped) | 3 sprigs |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 180 |
| Protein | 9g |
| Carbohydrates | 27g |
| Dietary Fiber | 8g |
| Fat | 4g |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 2
Instructions
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Soaking the Beans: Begin by soaking the black-eyed beans in water for at least three hours, allowing them to absorb moisture and soften.
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Cooking the Beans: Once soaked, transfer the beans to a pressure cooker, adding salt to taste along with approximately 2 cups of water (you may include the soaking water). Close the lid and cook for about 3 to 4 whistles. After the initial cooking, reduce the heat to low and let the beans simmer for an additional 5 to 10 minutes, for a total cooking time of about 20 minutes. Allow the pressure to release naturally, ensuring the beans are tender yet firm, not mushy. Drain any excess water, which can be reserved for use in dals or soups.
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Tempering the Spices: In a preheated pan, heat the coconut oil until shimmering. Add the mustard seeds and cumin seeds, allowing them to crackle and release their aromatic flavors. Once the seeds begin to pop, introduce the asafoetida, finely chopped ginger, green chillies, and curry leaves. Sauté these ingredients for a few seconds until fragrant.
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Combining Ingredients: Add the turmeric powder and the cooked black-eyed beans to the pan, along with additional salt to taste. Stir-fry this mixture for 2 to 3 minutes, ensuring the beans are well-coated with the spices.
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Finishing Touches: Squeeze the juice from half a lemon over the mixture, then fold in the freshly grated coconut and chopped coriander leaves. Gently stir to combine all the flavors.
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Serving Suggestions: Serve the Karamani Sundal hot, alongside a steaming cup of Masala Chai or South Indian Filter Coffee. This dish not only makes a delightful tea-time snack but is also perfect for special occasions and festivals like Navratri.
Enjoy the rich, comforting flavors of this traditional South Indian recipe that showcases the health benefits of legumes, while celebrating the joyous spirit of Indian cuisine!
