Soya bean sundal, Healthy sundal recipes

Soya bean sundal is a simple south Indian flavor stir fry with mustard tempering and coconut garnish.

It 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.

Click here for full Navaratri recipes collection

Soya bean sundal

1. 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.

2. Then temper with the items given under ‘To temper’ table. Add cooked soya bean drained from the water.

3. Stir fry until dry and add grated coconut. Give it a mix for a minute and switch off the flame.

Healthy soya bean sundal! If you want to make it nutritious, can add grated carrot after tempering and sautee for a minute.

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Healthy sundal recipe

Soya bean sundal is a simple south Indian flavor stir fry with mustard tempering and coconut garnish.

Course Side Dish, Snack

Cuisine Indian

Prep Time 5 minutes

Cook Time 25 minutes

Soaking time 5 hours

Cup measurements

Ingredients

• ½ cup Soya bean
• Salt as needed
• ¼ cup Grated coconut

To temper

• 1 teaspoon Oil
• ½ teaspoon Mustard – ½ tsp
• 1 teaspoon Urad dal
• 1 Red chilli
• 1 sprig Curry leaves
• 1 pinch Asafoetida

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Instructions

• 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.

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