Karamani Sundal

Being a vegetarian household, I rely on various lentils to provide a balanced diet. Black eyed peas is a common legume available widely both in India and the United States. I experimented with this lentil to make a sundal and my kids loved the dish!

 

Ingredients:

1 cup of black eyed peas/karamani
2 green chillies

1 tsp of cumin seeds
1/2 inch of ginger

1/2 tbsp of grated coconut  
1/4 tsp of mustard

oil for seasoning
salt as required

Preparation:

1. Soak karamani for overnight and pressure cook them with salt.

2.Grind ginger, green chillies, cumin seeds and coconut together. Add little oil to the pan and add mustard. As the mustard sputters, add the ground mixture. 
3.Saute for a minute then add the  cooked karamani. Mix well and cover the lid.
4.Karamani Sundal is ready to be relished.

Spicy karamani/ Spicy black-eyed peas curry/ Dry karamani porial

 Black-eyed peas are very good source of foliate, potassium, copper, phosphorous and manganese. They supply high quality protein which provides a healthy alternative to meat.

Serves up to 3 people
Preparation time:30 minutes


Ingredients:

1 cup of dried black-eyed beans
1 can of crushed tomatoes 
2 green chillies
1/4 tsp of turmeric
1 tsp of red chilly powder
1/2 tsp of garam masala
2 tbsp of butter
1/2 tsp of fennel seeds 
1/2 tsp of dried fenugreek leaves(kasoori methi)
salt as required


Preparation:


1.Soak the black-eyed beans overnight. Pressure cook the beans with water and salt (Do not overcook the beans).
2.Add the 1 tbsp of butter to the pan, once the butter is melted add the fennel. As the nice aroma comes, add the tomatoes and green chillies (cut in to halves) and saute for 3-5 minutes.
3.Add the spices (turmeric, red chilly powder).
4.Transfer the cooked beans to the pan and check for more salt.
Close the lid and let it cook for 15 minutes (in medium flame). Add the garam masala, the remaining butter and kasoori methi. Cook for another 2-3 minutes.
5.Spicy karamani is ready. Serve with rice/ roti.

Karamani Masala/ Black-eyed beans curry

             Karamani are rich in fiber-content which helps to remove cholesterol from the body. As a source of high-potassium and low-sodium, these beans reduces the blood pressure.

Serves up to 3 people
Preparation time:30 minutes

Ingredients:

1 cup of dried black-eyed beans
1 chopped onion
1 chopped tomato
3-4 cloves of garlic
 1/2 tsp of turmeric
1 tsp of red chilly powder
1 tbsp of Dhal makhani powder
1 tsp of garam masala
2 tbsp of butter
1 bay leaf
salt as required


Preparation:


1.Soak the black-eyed beans overnight. Pressure cook the beans with water and salt (Do not overcook the beans).
2.Add the butter to the pan, once the butter is melted add the bay leaf. As the nice aroma comes, add the onions and garlic (cut in to halves) and saute for 3 minute.
3.Add the tomatoes to the pan, saute well for 5 minute. Add the spices (turmeric, red chilly powder and dhal makhani powder).
4.Transfer the cooked beans to the pan and add little more salt.
Close with a lid and let it cook for 15 minutes. Add the garam masala and cook for additional 5 minutes.
5.Karamani masala is ready. Serve with rice/ roti.