Karamani Masala Sundal | Masala Sundal Recipe | Black Eye Bean Sundal With Sundal Masala | Varuthu Aracha Masala Sundal Recipe

Even though i like to include beans/legumes in my diet, I do not like regular sundal but once in a while like this kind of masala sundal with some spice powder/masala powder. The spices blend enhances the taste and flavor of the sundal. Here's is Karamani Masala Sundal/Spicy Black Eye Bean Sundal. This is almost like my Varuthu Aracha Sundal, this time added some pepper corns to make it bit spicy and also to treat my cold and congestion.
Sundal prepared using legumes and pulses are rich in protein, fiber and low in calories and are perfect filling and healthy snack and sometimes makes a nice side with curd rice or with rice and rasam. We had this Karamani Masala Sundal for our lunch along with curd rice. The masala podi i used for this karamani sundal can be used to make any veggies stir fry or even in puli kuzhambu and Sambar for extra flavor and taste. Now off to the recipe..

Karamani Masala Sundal Recipe

Prep Time : 20 minutes | Cook Time : 10 Minutes

Recipe Category : Snack/Side |Recipe Cuisine : Indian

Serves  3

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Ingredients

1. Dry Black Eye Bean/Karamani   1/2 cup (soaked in hot water for 2 hours)
2. Turmeric Powder   1/4 tsp
3. Salt   to taste
4. Shredded Coconut   2 tsp(optional)
5. Cilantro   1 tbsp(finely chopped)

To Temper

1. Oil   2 tsp
2. Mustard seeds   1/4 tsp
3. Urad Dal  1 tsp
4. Curry leaves    few
5. Hing   a pinch

To Roast & Grind/Sundal Masala Powder

1. Oil   1/4 tsp
2. Dry Red Chilli   4 no.
3. Coriander Seeds    1 and 1/2 tsp
4. Channa dal   1 tsp
5. Pepper Corns   3/4 tsp
6. Cumin seeds    1/4 tsp

Method
If you forgot to soak black eye beans overnight, then soak them in hot water for 2 hours and they are ready to cook. Pressure cook the soaked beans for 4-5 whistles and wait till the pressure cools down.

Then drain the excess the water and keep ready.

After that, heat 1/4 tsp oil in a pan, add all the sundal masala ingredients and roast them in medium heat until chana dal turns light golden brown.

Once done, grind the roasted ingredients to a coarse powder and keep aside.

Now heat oil in a pan, when it is hot add mustard seeds allow to splutter then add urad dal and roast till golden brown, add curry leaves fry well.

Then add the cooked black eye bean, enough salt, turmeric powder and stir fry for a minute.

And then add ground masala powder and stir fry in medium heat for 2 minutes.

Lastly add some shredded coconut, finely chopped cilantro, give a nice mix and switch off the stove.
That's it...Karamani Masala Sundal ready.
Notes:
Instead of roasted spice powder, you can also use sambar powder and a bit of fresh ground pepper.
The masala sundal can be prepared with any desired legumes like channa/chickpeas, kashmiri beans, rajma, dried peas, whole moong dal.
You can also add some finely chopped onions to the recipe and saute after frying urad dal.
I forgot to soak beans overnight, so i soaked the beans in enough hot water in a bowl and closed the bowl with lid and set aside for 2 hours, After 2 hours, they are soaked well and enlarged in size, ready to cook. This method works for dried yellow peas/white peas, thatta payaru, pacha payaru and if using chickpeas and rajma you need to soak for 4-5 hours at least.