Soak a cup of black eyed peas (karamani) for five to seven hours. Or keep it soaked in fridge overnight if the climate is very hot.
Boil water in a pan and cook the peas till soft. Or else pressure cook for five minutes.
Drain the water.
Heat a tsp of oil in a pan.
Put in half a tsp of mustard, 1 tsp urad dal and when they pop and brown, add two red chillis broken into pieces and 1 tsp of grated ginger and a pinch of perungayam(heeng). stir quickly and add the cooked peas.
Stir on low heat and add a tbsp of grated coconut as garnish and switch off heat.
This is the basic recipe for sundal. (Cooking time of various peas differ, otherwise the basics are the same.)