Black eyed bean (chowli) with coconut/karamani sundal

During auspicious occasions in South India, we serve something sweet and something salty to the gods. We call this sundal. This practice has led to the conception of many dishes which are not heavily spiced, filled with protein and are delicious. This dish works well as a midafternoon snack or as an entrée in itself.

Ingredients

Black eyed bean/chowli/karamani: ½ cup

Grated coconut: 3 tbsp.

Asafoetida/hing: a pinch

Cumin pd: ¼ tsp

Dry red chilies: 2 quartered

Oil: 2 tsp

Mustard seed/rai: ½ tsp

Urad dal/skinned black gram: ½ tsp

Curry leaves: 9-10

Cilantro leaves: 2 tsp chopped

Salt to taste

Method

Dry roast black eyed peas for 3-4 mins.

Soak in water for an hour.

Pressure cook the soaked beans with salt for 6 whistles. Check whether if it is soft. If not, cook for few more whistles.

Heat oil in a pan. Add mustard seeds; when it crackles, add urad dal, red chilies, hing and curry leaves.

Cook for a couple of mins. Add boiled black eyed peas, grated coconut, cumin powder and salt (if needed).

Mix well.

Add chopped cilantro.

Done!