Ingredients: cups Black Eyed Beans (Lobia) - soaked, teaspoon Coconut Oil, teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), inch Ginger - finely chopped, Green Chillies - finely chopped, sprig Curry leaves - finely chopped, teaspoon Turmeric powder (Haldi), teaspoon Asafoetida (hing), Dry Red Chilli - Salt to taste, or 5 Curry leaves - Juice from 1/2 lemon, cup Fresh coconut, sprig Coriander (Dhania) Leaves - finely chopped, Vegetarian diet
Instructions: To begin making Karamani Sundal Recipe - Spicy Tossed Black Eyed Beans Recipe soak the black eyed beans for at least for 3 hours.Into a pressure cooker, add the soaked black eyed beans,  salt to taste and add about 2 cups of water (including the soaked water). Pressure cook for about 3 to 4 whistles, turn the heat to low and simmer for another 5 to 10 minutes. In total about 20 minutes of cooking time. Allow the pressure to release naturally.The beans should be soft, yet firm & not mushy for the sundal. Drain the excess water and you can use it as a stock for dal/soups.Heat oil into a preheated, add mustard and cumin seeds and allow it to crackle. Once crackled, add the asafoetida, ginger, green chillies, curry leaves and saute for a few seconds. Add turmeric powder, cooked black eyed beans and salt to taste. Stir fry for 2 to 3 minutes and turn off the heat.Squeeze juice from 1/2 lemon, add the coconut and coriander leaves and give it a stir.Serve Karamani Sundal hot with Masala Chai  or South Indian Filter Coffee Recipe With Filter Coffee Powder as a healthy tea time snack for the family or make it for special festivals like Navratri.