Black-eyed Peas (Karamani) Sundal

How to Prepare

1. Rinse the soaked black-eyed peas thoroughly under running water.
2. Pressure cook the black-eyed peas with 5 cups of water and 1 tsp salt for 2 whistles or until soft but not mushy. Drain and set aside.
3. Heat 5 tbsp oil in a large pan or kadai over medium heat.
4. Add 2 tsp mustard seeds and let them splutter.
5. Add 2 tsp urad dal and fry until golden brown.
6. Add 10-12 curry leaves
7. 5-6 dried red chilies, and 1 tsp asafoetida. Sauté for a few seconds.
8. Add the cooked black-eyed peas to the pan and mix well.
9. Add salt to taste and stir for 2-3 minutes to combine the flavors.
10. Add 1 cup grated coconut and mix thoroughly for another 2 minutes.
11. Turn off the heat and garnish with chopped coriander leaves if desired.
12. Serve warm as a snack or side dish.