Tamil Black Eyed Beans is known as காராமணி and my mom used to often make சுண்டல் (a popular evening snack in TN) using it. We all know pulses are rich in protein and being a vegetarian I always plan and include them at least twice in a week.Today morning I prepared a very simple gravy with this beans as a sidedish for Chapathi. Unlike Channa Dal (கொண்டக்கடலை) or Green Peas(பச்சை பட்டாணி) this black eyed beans need not be soaked in water for hours. You just have to soak them in hot water for about 10 minutes. I usually add water in Kettle and once it is hot I add that water and soak my legumes.
For this recipe I used Homemade Sambar Powder to add spiciness to the dish. You can check another version of Lobia Masala here where I have used Chilli Powder and other masala powders. This is more like a South Indian style gravy with lots of Mustard seeds, Curry leaves and Sambar Powder. You can even serve this with Rice as well.