1 cup Karamani
1/2 tsp Mustard
1/2 tsp Urud Dal
2-3 Red Chilly
1 tsp Oil
Few Curry Leaves
1. Soak Karamani in water for an hour.
2. Pressure cook karamani by adding water (keep 2- 3whistles)
3. Drain the water and keep it aside.
4. Heat oil in the kadai, add mustard, urud dal and allow it to splutter.
5. Add red chilly, curry leaves and sauté for a minute.
6. Add the cooked karamani and salt. Mix well.
7. Serve hot.