Ingredients:

• 1/2 cup – Karamani (Black-eyed Beans)
• 3-4 tbsp – Jaggery
• 1-2 tbsp – Water
• A Pinch Salt
• A Pinch Cardamom Powder

Method:

1. Dry roast the karamani for 3-4 minutes in a pan.
2. Soak it in water for 4-5 hours. Then drain it.
3. Pressure cook for 3-4 whistles with a pinch of salt. Do not overcook.
4. Now in a pan mix jaggery with 1-2 tbsp of water until the jaggery melts completely.
5. Then strain the residual water and boil it on a low flame for 2-3 mins.
6. Now add the cooked karamani, stir well and saute until the jaggery mixture blends with the sundal.
7. Let it dry.
8. Sprinkle cardamom powder well.
9. Serve hot.
10. Recipe courtesy: Jeyashri’s Kitchen