Vegan Black-Eyed Peas Salad With Indian Spices/Karamani Sundal

Cowpeas or Black eyed peas known as Karamani in Tamil is a popular legume used in South Indian cooking. Karamani is used in the preparation of sweet dumplings made with brown sugar and clarified butter called kozhukattai. Other popular dishes using black-eyed peas include sambar, a lentil-based curry and a Kerala delicacy called Olan, a coconut curry made with ash gourd and black-eyed peas. Black eyed peas is very low in sodium, cholesterol and saturated fat and rich in protein and fiber. Sundal or Salad is an easy way to consume this legume with minimal effort. The spice mix adds a lot of flavor to the bland peas and makes it a tasty and healthy low calorie snack option.

karamani sundal


1 cup black-eyed peas, soaked in water overnight

1 tablespoon Bengal gram

1 tablespoon+1 teaspoon split black gram

4 dried red chilies

1 teaspoon oil

1 teaspoon mustard seeds

1/4 teaspoon powdered asafetida

curry leaves



1. Pressure cook the soaked peas for 3 whistles. Drain and set aside. Alternatively, you can cook the peas with water on stove top until soft.

2. Heat 1/2 teaspoon oil in a pan. When oil is hot, add Bengal gram, 1 tablespoon black gram and 3 red chilies and fry till the lentils turn golden brown. Grind to a fine powder when completely cooled and set the spice mix aside.

3. Heat 1/2 teaspoon of oil in a pan. When oil is hot, add mustard seeds and 1teaspoon black gram. Add 1 dried red chili and curry leaves and fry for 30 seconds.

4. Add cooked black-eyed peas and the spice mix, mix well.


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