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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
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
  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.