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Home » Recipes » Diet » Gluten Free » Black Eyed Peas Sundal

Black Eyed Peas Sundal

Published: Sep 29, 2017 · Modified: Jan 15, 2021 by Manju · This post may contain affiliate links · 2 Comments

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Another easy sundal recipe with black eyed peas as the lentil source. Quick and easy and as always, delicious and protein rich snack!

Black Eyed Peas Sundal

The first part of the festive season is almost coming to an end with Navarathri. The ten days of celebration, festvities, food and fun can be a tad bit exhausting but it is also super fun!

Throughout these 10 days, a savory preparation called Sundal is something that is offered to God as a Neivedyam (offering) and it is made with different kinds of lentils or beans.

I love that this is the tradition we have, as Sundal is one of the easiest things you can make and making something everyday for 10 days will not be such a daunting task. The basic recipe for a sundal is the same, just that the lentil you add as the base is different.

Black Eyed Peas Sundal (2 of 5)

That way you dont really have to worry about the recipe everyday you make it and especially by the 10th day when you make it, you can make it in your sleep. Atleast thats what i did. I mean, not literally in my sleep. You know what I mean.

Lets head on to the recipe now!

Black Eyed Peas Sundal (3 of 5)
Black Eyed Peas Sundal

Black Eyed Peas Sundal

Another easy sundal recipe with black eyed peas as the lentil source. Quick and easy and as always, delicious and protein rich snack!
4 from 1 vote
Print Pin Rate
Course: Appetizer / Snack
Cuisine: Indian
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 82kcal
Author: Manju

Ingredients

  • 1 can organic black eyed peas
  • 1 tbsp coconut oil
  • ½ tsp black mustard seeds
  • 3-4 dried red chillies
  • ½ tsp asafetida
  • 10 curry leaves
  • ½ cup grated fresh coconut
  • salt to taste

Instructions

  • Wash and drain the black eyed peas.  
  • Heat the oil in a pan and add the mustard seeds to it. Once they splutter, add the curry leaves, asafetida, curry leaves and red chilies. 
  • Add the drained black eyed peas, salt and the coconut.
  • Saute for a couple of minutes. Serve hot.

Nutrition

Calories: 82kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Sodium: 5mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 98.8mg | Calcium: 19mg | Iron: 0.7mg
Tried this recipe?Mention @Cookingcurries or tag #cookingcurries on social media. We would love to take a look and share!
Black Eyed Peas Sundal (5 of 5)
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Previous Post: « Besan Halwa – Fudgy Chickpea Flour Dessert
Next Post: Butternut Squash Goat Cheese Galette {Video Recipe} »

Reader Interactions

Comments

  1. irvan hermawanto says

    October 01, 2017 at 9:29 am

    4 stars
    this food looks good

    Reply
    • Manju says

      October 01, 2017 at 11:20 am

      Thank you!

      Reply

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