Karamani Sundal | Perum Payiru Sundal

Always its good to intake atleast one portion of Sundal or Salad as part of our day to day diet. The lentils which we use for making Sundal are always very rich in Protein and hence one portion of intake makes us feel so full and we won’t go look for any crunchy fried snack.

Cooked Karamani with coconut seasoning makes a filling and healthy snack for the evening and also help to avoid the carvings for the junk food!

CowPeas (Karamani) Benefits:

Cowpeas are not only versatile and delicious but also important for human health, offering a number of benefits. They help improve digestion, aid in sleep disorders, manage diabetes, and protect the heart. They also detoxify the body, promote healthy skin, aid in weight loss, and improve blood circulation.

Cowpeas are low in calories and cholesterol, which is always a benefit to weight loss and the dietary fiber in them also helps in important ways. It not only optimizes digestion to make sure that you are absorbing nutrients, rather than storing fat or waste in your body, but it also makes you feel full for longer. One of the biggest problems with weight loss programs is overeating on cheat days or snacking between meals. With a high-fiber diet in place, you can achieve your weight loss goals much quicker.

Try Other Sundal Varieties:

1. Black Chickpeas Masala Sundal
2. Green Moong Sundal
3. Peanut Sundal
4. Peas Mango Sundal

Karamani Sundal(Perum Payiru Sundal)

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Karamani Sundal(Perum Payiru Sundal)

Course: Healthy Recipes, Salad

Cuisine: Indian, South Indian, Tamilnadu

Prep Time: 5 minutes

Cook Time: 15 minutes

Soaking Time: 8 hours

Total Time: 20 minutes

Servings: 4 people

Calories: 108kcal

Author: Sowmya Venkatachalam

Karamani Sundal(Perum Payiru Sundal) is a very healthy Sundal variety. Protein packed Sundal, can help in our diet to keep us healthy. For Navratri Festival, Day 1, We make Karamani Sundal as the Neivedhyam. 

Print Recipe

Ingredients

• 1 Cup Karamani (Black-eyed pea)1 Cup Karamani (Black-eyed pea)
• 1 Red Chili1 Red Chili
• Salt As NeededSalt As Needed
• a Pinch Asafoetida (Asafetida / Hing)a Pinch Asafoetida (Asafetida / Hing)
• 1 tbsp Grated Coconut1 tbsp Grated Coconut

For Tempering

• 1 tsp Oil1 tsp Oil
• 1 tsp Mustard Seeds1 tsp Mustard Seeds
• Few Curry LeavesFew Curry Leaves

Instructions

• Soak the Karamani overnight. Next day, drain the water. Add Fresh water and pressure cook the Karamani/Perum Payiru with salt till it is soft. Allow for only 2-3 whistles
  Soak the Karamani overnight. Next day, drain the water. Add Fresh water and pressure cook the Karamani/Perum Payiru with salt till it is soft. Allow for only 2-3 whistles
  
• Heat the oil in pan, add mustard seeds, and when the mustard seeds begins to sputter add broken red chili, curry leaves and hing and fry for a while
  Heat the oil in pan, add mustard seeds, and when the mustard seeds begins to sputter add broken red chili, curry leaves and hing and fry for a while
  
• Now add the cooked Karamani/Perum Payiru and mix it well
  Now add the cooked Karamani/Perum Payiru and mix it well
  
• Finally add grated cocunut and mix it well
  Finally add grated cocunut and mix it well
  
• The yummy Karamani/Perum Payiru Sundal is ready for Neivedhyam on Navrathri Festival as well as for Serving.
  The yummy Karamani/Perum Payiru Sundal is ready for Neivedhyam on Navrathri Festival as well as for Serving.
  

Video

Notes

1. Soaking Overnight will make the cooking process easier. 
2. If we forget to soak, then dry roast till the dal is warm and then pressure cook or cook over an open pan also
3. Always add salt while pressure cooking cowpeas or chickpeas or any sundal lentils. That will make the lentils to taste more

Nutritional Info

Nutrition Facts

Karamani Sundal(Perum Payiru Sundal)

Amount Per Serving (100 g)

Calories 108

% Daily Value*

Carbohydrates 19g6%

Fiber 5g21%

Protein 7g14%

* Percent Daily Values are based on a 2000 calorie diet.

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Method:

1. 1. Soak the Karamani overnight. Next day, drain the water. Add Fresh water and pressure cook the Karamani/Perum Payiru with salt till it is soft. Allow for only 2-3 whistles
   2. Heat the oil in pan, add mustard seeds, and when the mustard seeds begins to sputter add broken red chili, curry leaves and hing and fry for a while
   3. Now add the cooked Karamani/Perum Payiru and mix it well
   4. Finally add grated cocunut and mix it well
   5. The yummy Karamani/Perum Payiru Sundal is ready for Neivedhyam on Navrathri Festival as well as for Serving.
      You can click here for other sundal varities

Karamani Sundal(Perum Payiru Sundal)