0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 cup Karamani/ Black eyed peas
3 tbsp Water
2 tsp Coconut Oil
1 tsp Mustard seeds
3 Red chillies
1/2 tsp Asafoetida
5 Curry leaves
3/4 tsp Salt
1/3 cup Fresh Coconut

Instant Pot Karamani Sundal-Navaratri sundal recipes

Cuisine:

Instant pot karamanui sundal is the easiest way of preparing the karamani sundal for the navaratri neivedyam

  • Soaking overnight and cooking-15 minutes
  • Serves 6
  • Easy

Ingredients

Share

Karamani Sundal

Navaratri means celebration and festivities on those nine days. Here in Chennai, most of us have the display of dolls called Golu. The display is mostly thematic. Last year I had displayed dolls portraying our guru Vedanta Desika and his life story. The main puja on these nine days is for our mother goddess. These nine days we have elaborate prayers along with nine different neivedhyam. The neivedhyam will have both a savoury and a sweet preparation. The savoury neivedyam will mostly be a sundal variety. So here is a simple and very delicious sundal variety, Instant pot karamani sundal  or the black-eyed peas sundal, which is the easiest of Navaratri sundal recipes and can be prepared on day 1 of Navaratri.

Karamani or Black-eyed peas are legumes which is said to have its origin in AFRICA. Now, this is widely grown in Asia and the united states of America. It is generally pale in colour and has a black spot. Also known by the names of cowpea, black-eyed peas. In India, it also goes by the names of Chawli, Lobiya.

Karamani or black eyed peas

Instant Pot Karamani Sundal

Sundal preparation involves soaking of the legume in water overnight. Though I generally soak it for over 4 hours while cooking in a pressure cooker, I decided to soak it overnight. At this point I had the choice of pressure cooking it on my stovetop and then going about preparing the karamani sundal the usual way. But I wanted to use my instant pot to cook this quickly while I could prepare the other dishes simultaneously. So I prepared this Instant pot karamani sundal and I will definitely say that if you have an instant pot at home then make the best use of it by preparing this instant pot karamani sundal during this Navaratri,

IInstant pot Karamani Sundal

Instant pot or electric pressure cookers are a boon when you have to cook multiple dishes in a limited time. Dumping everything in one go and let the instant pot do its magic is a bliss. Though I have used the other brands of pressure cookers to cook many south Indian dishes, This is my first one with Instant pot. Now that I am hooked on to this gadget, you can see more of south Indian vegetarian recipes cooked in an Instant pot coming up on this space soon.

The other Navaratri sundal recipes for your reference are

 

 

 

Steps

1
Done

Soak the karamani/Black-eyed peas in 3 cups of water overnight. Morning, drain the water, wash it thoroughly and keep aside.

2
Done

Now switch ON the instant pot

3
Done

Press the SAUTE MODE

4
Done

Add the coconut oil to it

5
Done

Once it heats up add the mustard seeds and broken red chillies.

6
Done

When the mustard seeds start to splutter add the curry leaves and asafoetida and mix well

7
Done

Now CANCEL THE SAUTE MODE

8
Done

Add the soaked karamani to this. Sprinkle salt and mix well

9
Done

Add 3 tbsp of water along the sides

10
Done

Close the lid, Keep it in vent in the seal position and pressure cook it for 12 minutes

11
Done

After 12 minutes, CANCEL THE KEEP WARM MODE. Let the pressure release normally

12
Done

Switch OFF the instant pot

13
Done

Add the fresh coconut and mix well.

14
Done

Serve warm

 

Instant Pot Karamani Sundal

Instant pot karamanui sundal is the easiest way of preparing the karamani sundal for the navaratri neivedyam
Prep Time4 hrs
Cook Time10 mins
Course: Appetizer
Cuisine: Indian
Keyword: instant pt recipes, sundal varieties, navaratri sundal recipes
Servings: 2
Author: Veena

Equipment

  • Instant Pot

Ingredients

  • 1 cup Karamani/ Black-eyed peas
  • 3 Tbsp Water
  • 2 Tsp Coconut oil
  • 1 Tsp Mustard seeds 1 tsp
  • 2 Red chillies
  • 1/2 Tsp Asafoetida
  • 5 Curry leaves
  • 3/4 Tsp Salt
  • 1/3 Cup Fresh coconut

Instructions

  • Soak the karamani/Black-eyed peas in 3 cups of water overnight. In the morning, drain the water, wash it thoroughly and keep aside.
  • Now switch ON the instant pot.
  • Press the SAUTE MODE
  • Add the coconut oil to it.
  • Once it heats up add the mustard seeds and broken red chillies.
  • When the mustard seeds start to splutter add the curry leaves and asafoetida and mix well.
  • Now CANCEL THE SAUTE MODE
  • Add the soaked karamani to this. Sprinkle salt and mix well.
  • Add 2 tbsp of water along the sides.
  • Close the lid, Keep it in seal position and pressure cook it for 4 minutes
  • Let the pressure release normally
  • Switch OFF the instant pot
  • Add the fresh coconut and mix well.
  • Serve warm

Notes

  • You can add green chillies instead of red chillies
  • you can use any cooking oilo of your choice
  • soaking overnight is not mandatory for this legume. Minimum of 4 hrs is a must though
  • Adjust the salt according to your taste

Did you like the recipe?

You can leave me an answer, a comment or a suggestion.

2 Comments Hide Comments

Add Your Comment

Veena

previous
Chickpea Salad Grilled Sandwich
previous
Chickpea Salad Grilled Sandwich

2 Comments Hide Comments

Add Your Comment

shares