Karamani Sundal Recipe - Spicy Tossed Black Eyed Beans Recipe)

Step 1: To begin making Karamani Sundal Recipe - Spicy Tossed Black Eyed Beans Recipe soak the black eyed beans for at least for 3 hours

Step 2: Into a pressure cooker, add the soaked black eyed beans,  salt to taste and add about 2 cups of water (including the soaked water)

Step 3: Pressure cook for about 3 to 4 whistles, turn the heat to low and simmer for another 5 to 10 minutes

Step 4: In total about 20 minutes of cooking time

Step 5: Allow the pressure to release naturally

Step 6: The beans should be soft, yet firm & not mushy for the sundal

Step 7: Drain the excess water and you can use it as a stock for dal/soups

Step 8: Heat oil into a preheated, add mustard and cumin seeds and allow it to crackle

Step 9: Once crackled, add the asafoetida, ginger, green chillies, curry leaves and saute for a few seconds

Step 10: Add turmeric powder, cooked black eyed beans and salt to taste

Step 11: Stir fry for 2 to 3 minutes and turn off the heat

Step 12: Squeeze juice from 1/2 lemon, add the coconut and coriander leaves and give it a stir

Step 13: Serve Karamani Sundal hot with Masala Chai  or South Indian Filter Coffee Recipe With Filter Coffee Powder as a healthy tea time snack for the family or make it for special festivals like Navratri