Karamani Sundal | Lobia Sundal Recipe | Ganesha Chaturthi Naivedyam Recipes

Lobia or Karamani Sundal is simple, easy salad recipe made often during Ganesh Chaturthi or Navratri. Lobia, green chili, coconut and seasoning makes this sundal or salad tasty, healthy and filling snack. We have make sundals with various legumes like black chickpeas, white chickpeas, sweet corn, peanut, val beans, green gram (moong dal), bengal gram (chana dal), rajma, green peas even with soya and many more.

Along with this savory version there's also sweet version of sundal made with lobia where jaggery is used again popular Vinayakar Chaturthi or Navratri Naivedyam recipe. Sundals are healthy and guilt-free snack we can make it even during regular days other festivals or we can even used it as starter along with meal.

You must have noticed by now I am posting recipes related to Ganesh (Vinayakar) Chaturthi for past few days and posting more of sweet Naivedyam recipes so this time I thought of sharing with you all a simple, quick and satisfying sundal recipe. Sundal is normally made during festive as it's easy to make these in large quantity and distribute to family, friends, neighbor or to the people visiting home, in South Indian temples sundal is one of the popular prasad distributed to devotees along with other sweet or savory dishes.

In this sundal I added peanuts which normally is not included but peanut adds good crunch to this sundal so do try it with little peanut and you will like it too. I have already posted peanut sundal and mochakottai sundal recipes which is suitable for Chaturthi or during Navratri again as naivedyam but not for the people whom are fasting, other Ganesha Chaturthi recipes you can check Ragi Inippu Pidi Kozhukattai, Rajma Modak, Ukdiche Modak, Kudumulu and for full list of recipes collection click here.

Karamani Sundal | Lobia Sundal Recipe

Lobia or Karamani Sundal is light snack or salad made with lobia, coconut and spices prepared often during Ganesh Chaturthi and Navratri festival as Naivedyam

Author:	Priti	Category:	Snacks	Cuisine:	South Indian

Prep Time:	8 Hrs	Cook Time:	25 Mins	Total Time:	8 Hrs 25Mins

Serves:	2-3

Ingredients:

1/2 Cup - Lobia/Karamani/Blackeyed Peas
To Taste - Salt

For Tempering/Tadka

1 tsp - Oil
A Pinch - Hing/Asafoetida
1/2 tsp - Mustard Seeds
1 tsp - Urad Dal/Split Skinned Black Gram
1 tbsp - Peanut [optional]
1 - Chopped Green Chili
5-6 - Curry Leaves
1-2 tbsp - Fresh Grated Coconut
1 tsp - Lemon Juice [optional]
1/2 tbsp - Chopped Coriander Leaves/
Hara Dhaniya

Method:

Rinse 3-4 times lobia and soak lobia/karamani overnight in ample of water. Next day pressure cook lobia with soaked water or fresh water, salt for 3-4 whistles. It depends on quality of lobia which much time we need to pressure cook, small variety of lobia gets cooked faster.

Once pressure released strain lobia and don't drain the cooked water used it in your dal, curry or to make roti dough.
In a pan or wok heat oil add hing, mustard seeds and allow to splutter. Add urad dal, peanuts (if using), curry leaves, green chilli and saute until dal, peanuts becomes golden brown.
Add cooked lobia/karamani and stir for 4-5 minutes in slow flame.