Black Eyed Peas Sundal

Sundal is basically a south Indian whole legume snack that's filled with proteins. It is also served as a part of a meal when you run out of veggies or when you want to add a protein in your meal. It can be served with tamarind rice, curd (yogurt) rice, or even used to make a taco or burrito bowl.

Sundal making requires a little bit of planning if you don't want to use canned legumes. The legumes take time to soak. Once it is ready, these can be made in a shorter time. The soaked beans can be pressure cooked instead of cooking on the stove to save time. So can be a great filling snack for the 4 o'clock hunger. When planned, these can be great sides for lunch boxes along with rice or flatbreads or even salads.

Black-eyed peas can be soaked and cooked on the stovetop or can be cooked in pressure cooker even without soaking. So it is a little easier to make it. In the following recipe, I have used toasted seeds like flax, chia, hemp, and sesame. It is totally optional. Traditional sundal doesn't have these seeds. I just added the seeds to make the sundal extra nutritious. So feel free to add or omit it.

Ingredients
Serves 4-8 persons

Black-eyed peas - 1 cup
Water
Salt - 1 tsp
Coconut - 2 tbsp, frozen or freshly grated
Mixed seeds - 1 tbsp, toasted, (optional)


Seasoning

Oil - 1 or 2 tbsp
Mustard seeds - 1/2 tsp
Split urad dhal - 1/2 tsp
Red Chilli -1, cut into two
Asafoetida - 1/8 tsp
Curry leaf - 1 sprig

Method

Soak the black-eyed peas for about 2-4 hours. Rinse well and cook with 3 cups of water on a medium flame. After about 30 min, the peas will have an al-dente perfection. Add salt and continue boiling for a couple of minutes. Switch off the flame. Drain the peas.

In a pan, heat oil. Once it is hot add the red chilli, mustard. Once the mustard seeds start spluttering add the urad dhal. Then add asafoetida and curry leaves. Add the cooked peas and saute for about 3 - 4 min.

Add the grated coconut and saute for 2 more minutes. Stir often to take care not to burn it.

 Switch off the flame, and add the toasted seeds.

Serve hot, warm, or cool.

Tips

Black-eyed peas can be cooked straight in a pressure cooker for 3 whistles without soaking too.

A quick soak with boiling water can also be used to soak the peas and then cook it on the stove.

If you want to make complete nut and seed-free, omit the coconut and the other seeds. It will tasty too.