Soya bean is a healthy legume, that is less used in south Indian households in cooking. I myself heard and tasted this one when my MIL made this once after marriage. It was really delicious and from then onwards I started buying this one. You can try this now for a change as it is Navaratri golu time. This year too I am missing Kolu as I am on a holiday. I gave this recipe for sakthi Vikatan last year and thought of sharing this simple one for Navaratri 2016.
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Soya bean sundal recipe
Recipe Cuisine: Indian | Recipe Category: Snacks
Prep Time: 5 Hrs | Cook time: 20 mins | Serves: 3
Prep Time: 5 Hrs | Cook time: 20 mins | Serves: 3
Click here for cup measurements
Ingredients
Soya bean – 1/2 cup
Salt – As needed
Grated coconut – 1/4 cup
Oil – 1 tsp
Mustard – 1/2 tsp
Urad dal – 1 tsp
Red chilli – 1
Curry leaves – 1 sprig
Asafoetida – A generous pinch
Salt – As needed
Grated coconut – 1/4 cup
To temper
Oil – 1 tsp
Mustard – 1/2 tsp
Urad dal – 1 tsp
Red chilli – 1
Curry leaves – 1 sprig
Asafoetida – A generous pinch
Method
- First soak soya bean for atleast 5 hours. Drain water, add water just to immerse it and required salt. Pressure cook for 3 whistles in medium flame.
- Then temper with the items given under ‘To temper’ table. Add cooked soya bean drained from the water.
- Stir fry until dry and add grated coconut. Give it a mix for a minute and switch off the flame.
Notes
- After cooking, the skin of the bean tend to come out. You can discard the excess skin and proceed with the process.
- If salt is not added, the legume may get mushy. So make sure to add salt while cooking.
Healthy soya bean sundal! If you want to make it nutritious, can add grated carrot after tempering and sautee for a minute.
cathy murali
November 2, 2016 at 7:23 amWas Finding a way to use this protein rich bean…as this is not much popular in South Indian cuisine…thanks for sharing this recipe