Black Eyed Peas / karamani sundal

My son loves sundal a lot. He even likes the plain salted sundal so much. I bought karamani for the first time and made a spicy sundal with scrapped coconut and it was a hit. Karamani is the tamil name for this and it is also known as cow peas or black eyed peas.Planning to do a gravy soon. Here is the recipe for the tasty and spicy karamani sundal.

Ingredients : 

• Karamani-1 cup
• Onion-1 (optional ) 
• Mustard seeds-1tsp 
• Urad dal-1 tsp 
• Cumin -1 tsp 
• Green chilly-1
• Shredded coconut-4 tbsp
• Red chilly powder -1 tsp 
• Coriander powder -1 tsp 
• Curry leaves-1 spring
• Hinge-1 pinch
• Salt
• Oil-2 tsp

Preparation : 

• Soak the karamani overnight or for 5 to 6 hours.
• Pressure cook the karamani with salt until it turns soft.
• Heat oil in a pan and add mustard seeds. When it splutters add jeera seeds and urad dal. 
• Add the curry leaves and Green chilly. Add the hinge.
• Add finely chopped onion and saute well.
• Add the cooked karamani and add in the chilly and coriander powder and check if more salt is needed. If so add some salt.
• Mix well and wait until raw smell of spice powders leave.
• Finally add the coconut and switch off the heat immediately. 
• Serve hot.