Karamani or black eyed pea / lobia sweet sundal is very delicious. This sundal is different from other salty versions of sundal. It needs very little soaking time and method of preparation too, is fairly easy. It is usually made during the Navaratri celebrations , when sundals should be served to guests who are invited for golu .
Recipe taken from Cook and see part – 2.
Ingredients
- Karamani or black eyed peas 1 cup,
- Jaggery powdered ¼ cup,
- Coconut 4 tablespoons (grated),
- Salt ½ to ¾ teaspoon,
- Oil 1 tablespoons,
- Mustard ½ teaspoons,
- Dried red chillies 1.
Method
- Soak the black eyed peas or karamani / chawli for 15 minutes.
- Cook it to soft but not mushy, either in a pressure cooker (1 whistle) or in a rice cooker or in plain water. If there s extra water,then drain the water.
- In a pan, heat oil ,add mustard, curry leaves, red chillies. When the mustard splutters, add the black eyed peas / lobia or karamani and jaggery.
- The jaggery will melt and mix well with karamani (chawli).
- Add grated coconut and give a stir.
- The whole mixture will combine and give appetizing aroma. Serve hot or cool. Can be had as a snack too.