Black eyed peas Sundal

Sundal is a preparation of seasoned and cooked legumes. During Navarathri it is customary to prepare Sundal as neivedhyam every day. Many Indian families prepare a different legume each day of the nine day festival.

Texture is an integral part of a good Sundal. The legume must be thoroughly cooked but retain it's structural integrity. It should absolutely not become mushy.

I was not sure how little M would like Sundal, since in the past, he has had trouble with the texture. He surprised me by digging into it with gusto. I'm determined to make this a part of the regular meal rotation, since it's so nutritious.

Ingredients 

1 C dried black eyed peas

1 T coconut oil

1 tsp mustard seeds

1/4 tsp black pepper powder

1/4 tsp Turmeric

1 T coriander powder

Pinch of asafetida

1 T minced ginger

10 curry leaves

Hand full of minced cilantro

1 T lemon juice

salt

Method 

Soak the dried peas overnight in plenty of water. Drain and cook with 2.5 C water. I used the instant pot, manual mode high pressure 8 minutes with natural release. Drain the cooked peas.

In a hot skillet, melt the coconut oil. Add mustard seeds and wait for them to pop. Add asafetida and curry leaves and fry for a few seconds. Add the rest of the ingredients except for lemon juice and cilantro. Mix well and cook on medium heat for 5-10 minutes. Add the lemon juice and garnish with chopped cilantro stems and leaves.

Happy Navarathri!