Black-eyed beans cook considerably faster than chana, which catches people out. Start checking them early, because a karamani sundal where the beans have split open is a different and sadder dish.
This is the coconut oil version rather than the gingelly oil one, which gives it a rounder, softer flavour, and it finishes with lemon rather than tamarind. Add the lemon juice off the heat. Squeezed into a hot pan it turns bitter within seconds, and there is no way back from that.
Four hours of soaking is enough. Overnight and the beans go to pieces.
Everything you need for this recipe is on the shelf at One Place Bazaar, delivered to all 32 counties. See the rest of our Ganesh Chaturthi recipes.
