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.
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
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).
Add chopped cilantro.