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Title : Black Eyed Peas Sundal
link : Black Eyed Peas Sundal

Black Eyed Peas Sundal

Whenever the holiday season rolls around I am reminded of sundal. Black channa sundal is the version I had eaten as a child in my neighbor's house and also at the school cafeteria. I had no idea it could be made with black eyed peas until I read it on my fellow bloggers pages. I made a metal note to try the black eyed peas version someday and forgot all about it until today.

We spent the weekend visiting my daughter at school and did not have time for grocery shopping. I needed something for Monday morning and it was too late to go to the grocery store. I saw these peas in the pantry and decided to try the sundal. They were perfect for a weekday lunch.

I have to say I like the black channa version better but this was delicious. The family loved it too. We had with some fresh made poli/roti. I simply followed the recipe I used for the black channa sundal.

You will need
1 cup dried black eyed peas
1/2 cup fresh desiccated coconut
3 dried red chili peppers
2 tbsp. mustard seeds
1/4 tsp. asafoetida
1 tbsp. oil
salt to taste

Soak the peas overnight in 2 cups water. Drain the water, rinse the peas and using a cup of fresh water cook them until tender. If using a pressure cooker let the peas cook for 10 minutes after the pressure rises. Turn off heat and allow the pressure ot subside before opening the lid.

Heat the oil in a pan and add the mustard seeds. When they crackle add the asafoetida, the red chilli peppers and the peas. Add the coconut and the salt. Cook for a few minutes until it comes together. Turn off heat.

Enjoy!

This is my entry for week four, day two of BM #57 for the theme bookmarked. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57.

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