Seasoned Yellow Eyed Peas Sundal
- Total Time: 33 mins
- Yield: 3
Description
Soak the peas over night and the next day it’ll be quick and easy to whip up the protein-packed snack.
Ingredients
Units
- 3/4 cup (180 ml) Yellow eyed peas
- 1 carrot chopped (approximately 1/3 cup)
- 1/4 cup (60 ml) onion chopped
- 2 cup (480 ml) Water
- 1 tsp Urad dal/ Split black gr
- 1/4 tsp mustard seeds
- 1 1/2 tbsp of grated coconut
- 1 tsp olive oil
- 1/4 tsp cumin powder
- 1/4 tsp red chili powder
- 1 Red chili
- 1/4 tsp salt or to taste
Instructions
- Soak the yellow eyed pea overnight and next day pressures cook them with 2 cup of water. Until 4 -5 whistle or 25 minutes. Drain the excess water using a colander and set aside
- In a small skillet, heat olive oil, mustard seeds, urad dal, halved red chilies. When mustard seeds start popping add onion and carrot and cook for 2 minutes. Then add cooked yellow eyed peas, grated coconut and cumin, chili powder and salt. Mix everything and serve warm.
- Prep Time: 8 mins
- Cook Time: 25 mins
- Category: Snack
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
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Frequently Asked Questions
Why do the yellow eyed peas need to soak overnight before cooking?
Soaking softens the dried peas so they pressure-cook evenly. The next day, cook the soaked peas with 2 cups of water for 4–5 whistles (about 25 minutes) in a pressure cooker to achieve the right tender texture before the tempering step.
What is urad dal and what does it do in this recipe?
Urad dal (split black gram) is a small lentil used here in the tempering. One teaspoon is fried in olive oil along with mustard seeds and red chili — it turns golden and adds a nutty, slightly earthy crunch to the seasoning base before the onion and carrot are added.
