Karamani sundal-lobia sundal Recipe

Cooking Directions

• STEP 1.Soak the black-eyed peas in water for 4-6 hours or overnight.
• STEP 2.Drain the water and rinse the soaked peas.
• STEP 3.Pressure cook the peas with enough water and salt until they are soft and cooked through.

Cooking Tips

• You can also cook the black-eyed peas in a regular pot, but it will take longer.
• Make sure to soak the peas for a sufficient amount of time to ensure they cook evenly.
• Do not overcook the peas, as they should be tender but not mushy.

Storage and Serving

• Karamani Sundal can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve it as a snack or as a side dish with rice or roti.
• Garnish with freshly grated coconut and chopped coriander leaves for added flavor.