Black-Eyed Pea Sundal/Black-Eyed Peas Dry Saute -Revisited

June 24, 2012
26 Comments
Recipes
For the Final Week of BM#17, i have chosen the theme : Picture Make-over. Learning is a Continuous Process. Though it has been 3 years since i have started blogging, i m yet to master the art of Photography, recipe writing and few more commas to add!!!! So, When Srivalli announced Picture Make-over as a theme for this marathon, i immediately decided i will take this up for a week, May be i can even do a month-long marathon on Picture-Makeover and it might as well end up as a Blog Make-over!!!!!! 

So For today i have chosen to Revisit One of My First Recipes, i posted when i started this blog : Black-Eyed Bean Sundal/Dry Saute.

My Old Picture

Ingredients
1 Cup Black-Eyed Peas/Lobia
Salt to taste
1/4 tsp Turmeric
Fresh Coriander leaves for garnishing


Roast n Grind
1/2 tbsp Coriander seeds/Dhania
1/2 tbsp Chana Dal/Gram Dal
4-5 nos Red Chilies, i have used round variety
1/2 tbsp Dessicated Coconut Powder


Tempering
1 tsp Oil
1/2 tsp Mustard seeds
1/4 tsp Chana Dal/Gram Dal
1/4 tsp Urad Dal/Split Black Gram Dal
2 nos Red Chilies, split
2 Sprigs of Curry leaves
hing a pinch

Method

  • Soak Black-eyed pea/Lobia Overnight or 8 hours in water.
  • Pressure cook the Black-eyed Peas/Lobia with salt and turmeric for 3-4 whistles or until soft. Drain the excess water and keep the peas ready.
  • Dry Roast the ingredients given under ‘Roast n Grind’ and grind it to a powder in a Mixer.
  • Heat oil given under ‘Tempering’, in a non-stick pan. Splutter mustard seeds, add red chilies, curry leaves, hing and the both the dal.
  • When the Dal turns brown, reduce the flame and add the cooked Black-eyed peas, add the ground powder and mix well.
  • Let it Cook for 3-4 minutes. Add Coriander leaves, Mix well and Take it off the stove.
  • Serve Hot with Evening Coffee or Tea. I even have it as a accompaniment for my Lunch.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17

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