Red Lobia Sundal is quick, easy and protein packed Indian style bean salad. This nutritive sundal is vegan, gluten free and plant based. Red lobia sundal is also called as karamani sundal in Tamil Nadu.
Nutrition in Red Lobia
Red Lobia are also called Black Eyed Peas or Red Cow Peas. These are also called as Thatta Payaru in local language and as Lal Chawli in Gujrati.
- Red Lobia are incredibly good source of vegetarian protein and soluble fiber.
- These are excellent source of several B-complex vitamins.
- Red Lobia helps in keeping your heart healthy and strong.
- These are incredible source of several essential minerals.
Variations in making this sundal
- A simple tempering of cumin, mustard, dry red chili and curry leaves will enhance the flavour of this sundal.
- Adding fresh grated coconut in the end will impart nice crunch.
- You can even add cubed carrots, cucumber and tomatoes.
Simple sundal recipes to try,
Red Lobia Sundal | Karamani Sundal
- 1 cup Red Lobia | Black Eyed Peas (Red Color)
- 1 Onion, peeled and finely sliced
- ½ tbsp. fresh ground Pepper powder
- ½ tbsp. Cumin | Jeera
- 1 Green chili, finely chopped
- Salt, as per taste
- 1 tbsp. Lemon juice, optional
- 1 tbsp. Olive oil
How to make Red Lobia Sundal
- Thoroughly wash and soak red lobia in enough water for 4-5 hours or overnight.
- Drain the water from red lobia and add them to pressure cooker along with 3 cups of water.
- Pressure cook for 2-3 whistles or until they turn soft (not mushy).
- Once the pressure settles, drain the excess water and set aside.
- In a skillet, heat oil and add cumin. When they start to add sliced onions and chopped green chili.
- Fry until onions turn translucent. Now add boiled red lobia.
- Sprinkle salt and pepper powder. Toss well and turn off the flame by adding lemon juice.
- Serve warm with tea or coffee or juice.
- Add love to make this Red Lobia Sundal taste ‘Yummy’.
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