Black-Eyed Peas Savory Sundal Recipe

What are garden yields without posting a recipe 🙂 (refer picture below). I know I started garden yields series recently and I remember it 🙂 . This Black-Eyed Peas Savory Sundal recipe post is third to that series. It’s an interesting sundal with homemade fresh sundal podi and freshly grated coconut. I remember the old sundal posts in 2012 which I started as a series and posted 9 days continuously with 9 different sundal varieties. I used Idli podi in few sundal recipes (that’s quick lazy cooking isn’t it?) and today’s sundal podi is unique with my own proportion of ingredients.

Black-Eyed Peas/Cowpeas

Due to shortage of veggies during pandemic peak time, I went crazy and planted whatever I could make it from my kitchen pantry. The cowpeas seeds I sowed were three years old and were in the freezer till the day I sowed. I was doubtful whether they germinate or not and experimented first for Microgreens recipe. They sprouted beautifully and strongly.

I planted few microgreen plants and sowed some seeds directly in the garden. Also I shared few baby plants with friends around and the yield is so huge. Still the plants are alive and giving peas everyday. I want to mention that flowers how beautiful they are. If you really like gardening/plating do check the video tutorial given at the bottom of this post to see my plants.

I used raw black-eyed peas for this recipe as shown in pictures and video tutorial. If using dried cowpeas/lobia do soak for 8 hours/overnight and that’s the difference between dried and raw ones.

Also a small tip for beginners in gardening, don’t pick the green shelled peas like shown in left picture below, wait for them to change to pink or light brown or pale green as shown in right side picture below and then pick it. It’s the right indication of matured peas inside it. The raw ones I peel immediately and store in the freezer and take it out whenever necessary. Sometimes due to weather calamites I don’t pick on right time so it dries in the plant itself which I dry few more days indoor or in direct sunlight after removing the shells and store in pantry.

Black-Eyed Peas Savory Sundal Preparation

• Soak dry peas overnight / 8 hours (Pic 2), rinse and cook with enough water for 3 hisses.
• Peel fresh Raw black eyed peas (Pic 1), rinse (Pic 3), pressure cook with enough water for 2 hisses (Pic 4).
• Meanwhile prepare sundal podi for this sundal.

• For that dry roast the ingredients given under “Sundal Podi” (Pic 6).
• Dry roast chana dal, urad dal, coriander seeds and chilis first.
• After removing from flame do add roasted sesame seeds, optional salt and curry leaves powder.
• Allow to cool completely and powder it to fine texture.

• Drain the excess water from cooked peas (Pic 5) and that water can be used up in any curries you prepare (I used to cook dal for sambar refer pic at the end).
• In the same pan add a tbsp. oil, splutter mustard and cumin seeds.
• Add turmeric powder, sauté till raw smell disappears (Pic 7).
• Now add cooked and water drained black-eyed peas, shredded coconut (Pic 8), prepared sundal podi and adjust salt.
• Serve black-eyed peas savory sundal hot as snack with tea /coffee or with lunch as poriyal/stir fry.

Click below link for season 2020 Recipes from my garden fresh produce series.

Recipe Card

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Black-Eyed Peas Savory Sundal

Prep Time

10 mins

Cook Time

3 hrs 20 mins

 

Learn to make Black-Eyed Peas Savory Sundal

Course: Appetizer, Salad, Snack

Cuisine: American, Chinese, Indian

Servings: 4 People

Author: Sangeetha Priya

Ingredients

For Sundal Podi

• 1.25 Tbsp Coriander Seeds
• 1 Tbsp Chana Dal
• 1 Tbsp Urad dal
• 1/2 Tbsp Sesame Seeds
• 5-6 Numbers Red Chili
• 1/4 tsp Curry Leaves – Few or Powder

Other Ingredients

• 1/4 tsp Each Mustard and Cumin Seeds
• Salt and Oil – As Needed
• 1 Cup Cooked Black Eyed Peas / Cow Peas
• 2 Tbsp Shredded Coconut
• 1.5 Tbsp / As Needed Prepared Sundal Podi

Instructions

1. Soak dry peas overnight / 8 hours (Pic 2), rinse and cook with enough water for 3 hisses.
2. Peel fresh Raw black eyed peas (Pic 1), rinse (Pic 3), pressure cook with enough water for 2 hisses (Pic 4).
3. Meanwhile prepare sundal podi for this sundal.
4. For that dry roast the ingredients given under “Sundal Podi” (Pic 6).
5. Dry roast chana dal, urad dal, coriander seeds and chilis first.
6. After removing from flame do add roasted sesame seeds, optional salt and curry leaves powder.
7. Allow to cool completely and powder it to fine texture.
8. Drain the excess water from cooked peas (Pic 5) and that water can be used up in any curries you prepare (I used to cook dal for sambar refer pic at the end).
9. In the same pan add a tbsp. oil, splutter mustard and cumin seeds.
10. Add turmeric powder, sauté till raw smell disappears (Pic 7).
11. Now add cooked and water drained black-eyed peas, shredded coconut (Pic 8), prepared sundal podi and adjust salt.
12. Serve hot as snack with tea /coffee or with lunch as poriyal/stir fry.

This black-eyed peas savory sundal can be prepared same way with different legumes/peas of your choice.