Dry roast the karamani/ black eyed pea for 5 to 6 minutes in medium heat and Soak them in water for 30 minutes

Soak the tamarind in 2 cups hot water for 20 minutes and extract the juice from it. Set it aside. Alternatively you can use tamarind paste diluted in water.

Switch on the saute mode in your instant pot add the oil. When it heats up add the mustard seeds, urad dal and let the mustard seeds splutter. Then add the fenugreek seeds, curry leaves, asafoetida and saute for few seconds.

Now ad dthe garlic, onions, turmeric powder and saute for 2 minutes, Then add the the soaked beans after draining the water and the chopped tomatoes.

Now add the sambar powder, salt, chilly powder and 2 cups of tamarind extract, 1 cup water and switch off the saute mode. Cook in manual / pressure cook mode for 10 minutes.

Release pressure naturally, add the jaggery and further cook for 6 to 8 minutes in saute mode to slightly thicken the gravy

Serve the karamani Kuzhambu hot with some rice.

Dry roast the karamani/ black eyed pea for 5 to 6 minutes in medium heat and Soak them in water for 30 minutes

Soak the tamarind in 2 cups hot water for 20 minutes and extract the juice from it. Set it aside. Alternatively you can use tamarind paste diluted in water.

Heat a pressure cooker and add the oil. Add the items for tempering like mustard seeds, urad, curry leaves, fenugreek seeds, asafoetida and let the mustard seeds pop.

Now add the onions, garlic and saute for couple of minutes.

Add the soaked beans, tomatoes, tamarind extract (2 cups), 1 cup water, salt, turmeric powder, samabr powder and pressure cook for 3 whistles.

When the pressure settles, open up, add the jaggery and let it boil for 4 to 5 minutes until the gravy thickens.

Serve the karamani kuzhambu hot with some rice.