INGREDIENTS:
  • Karamani/Blackeyed Peas – 1 Cup
  • 1 tsp – Oil
  • A Pinch – Hing/Asafoetida
  • 1/2 tsp – Mustard Seeds
  • 1 tsp – Urad Dal
  • Curry Leaves and Red Chilly
  • 2 tbsp – Fresh Grated Coconut
PREPARATION METHOD:
  1. Transfer the soaked karamani/black eyed beans to cooker and allow for 3 whistles, switch off stove and let it cool.
  2. In a pan add oil and the ingredients mentioned for tempering. Transfer the cooked black eyed beans/karamani to the pan and stir for 2 mins and add the freshly grated coconut. and switch off the stove.
  3. Now karamani sundal is ready for neivedyam.