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Dry Black eyed peas (Aalsandulu) – 1 cup
Small onion- 1
Green chilly- 3 slit
Tomato- 1 diced
Fresh/ dry Coconut- 1 tbsp
Mustard seeds- 1 tsp
Chana dal – 1 tsp
Cumin seeds- 1/2 tsp
- Asafotedia (Hing)- 2 pinches
- Oil- 1 tbsp
- Few Curry leaves
- Coriander leaves for garnish
Salt and Lemon juice to taste
Wash the black eyed peas and soak them overnight in enough water.
Next morning add half tsp of salt to the soaked black eyed peas and pressure cook for 2 to 3 whistles.
- Allow the steam to come down. Drain the cooked Black eyed peas. Keep on the side.
- Take a pan add the oil. When the oil gets hot add the mustard seeds. When the mustard starts to crackle, add the chana dal, cumin seed, curry leaves, green chilly and hing. Fry for few seconds.
- Add the onion and cook till they get soft. Add the cooked and drained Black eyed peas and chopped tomato and salt. Mix well and cook for five minutes.
- Finally add the coconut, coriander leaves and lemon juice. Turn off the heat.
- Sundal tastes perfectly fine whether its hot or room temperature.
Skip the onion if making for Neivedyam.
- Donot discard the water in which the black eyed peas is cooked. Use it in the dal or sambar.