Soya Bean Sundal is healthy and very tasty snack made using soaked soya beans, spices and grated coconut. It is soft and lightly buttery, with little crunch from coconut and aroma from tempering. It is easy to make and filling too. You can enjoy it as evening snack or small bite anytime you feel hungry.
This recipe is a easy to make snack and takes less time, The beans are soft and mild nutty in taste, and coconut gives it nice texture. You can make it salt or sweet as per your choice. Even kids like it because it is soft, lightly spiced and has mild sweetness in sweet version.
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About Soya Bean Sundal
Soya Bean Sundal is a variation of usual sundal made with legumes like chickpeas or black-eyed beans. Using soya beans makes it protein rich and more healthy. The texture is soft but it has bite if cooked properly. Tempering with spices and adding grated coconut gives nice traditional aroma and taste.
Salt version is simple, lightly spiced and buttery, perfect for quick snack. Sweet version is mildly sweet and tangy with jaggery and tamarind, soft and flavorful. Both versions are easy to make and takes very less time once beans are soaked. It is not oily or heavy, very light to eat.
It is very important to soak beans well so that it cooks soft. If beans are not soaked enough, even pressure cooking will not make them soft and it will be hard to chew. I personally like sweet version for its flavor and taste. You can add in roasted nuts for extra crunch and richness.
I usually make this sundal when we feel like having something different from usual snack. I like both salt and sweet version for family snack. It is healthy, easy to digest and stays soft for hours if kept covered.
Soya Bean Sundal Ingredients
- Soya Bean - I have used dried soya bean which I soaked overnight and cooked soft. It gives nice buttery taste and soft texture. You can use fresh soya too but dried ones taste better.
- Coconut grated - I have used fresh grated coconut for both sweet and salt version. It gives nice flavor and mild sweetness. You can use desiccated coconut if fresh not available.
- Jaggery syrup - I added this for sweetness to the sweet sundal and blends well with tamarind. You can also use brown sugar instead of jaggery.
- Tamarind pulp - I used a thin tamarind extract just for mild tangy flavor in sweet version. If you like more tangy taste, you can increase little.
- Mustard seeds - It is for tempering, gives light crunch and good aroma. You can skip if you do not like it.
- Curry leaves - I have used few curry leaves while tempering. It gives nice flavor and freshness. You can also use coriander leaves.
- Red chilli - It gives small heat and color to the salt sundal. You can replace with green chilli if you like.
- Hing - I have added a tiny pinch while tempering.It gives a nice aroma and helps in digestion.
- Jeera - I used for tempering in sweet version, it gives light flavor and good balance to jaggery taste.
- Roasted jeera powder - I have added little in salt version for extra flavor.It gives a mild smoky taste.
- Oil - I used regular cooking oil for tempering. You can also use coconut oil for more traditional flavor.
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How to make Soya Bean Sundal Step by Step
1.Salt Version : Soak soya bean overnight. Pressure cook for 3 whistles along with enough water in medium flame or until it becomes soft. Drain water and set aside.
2.I divided it into two parts for salt and sweet. Heat oil in a pan - add mustard seeds, urad dal, red chili, hing, curry leaves let it splutter, add required salt. Then add cooked karamani.
3.Toss it well, then add coconut and mix well. Switch off
4.Sweet Version : Heat oil in a pan - temper jeera let it crackle, then add soya bean, add tamarind pulp.
5.Then add jaggery syrup, toss it well. Once the moisture is absorbed add coconut.
6.Cook in low flame for 2 minutes, toss it and switch off.
Serve hot / warm as a evening snack!
Expert Tips
- Soaking - I always soak soya beans overnight or at least for 6 to 7 hours so they become soft after cooking.
- Cooking the Beans - I usually pressure cook for 3 whistles, it gives the right texture. Do not overcook otherwise it will turn mushy.
- Sweet or Salt - You can divide the cooked beans into two parts for making both versions, that way you can enjoy both flavors.
- Coconut Choice - I have used fresh grated coconut as it gives best flavor. Frozen can be used if you thaw well before adding.
- Jaggery - You can adjust the jaggery add less if you want a milder taste and more for a sweeter taste. Both tastes good.
Serving and Storage
Serve Soya Bean Sundal warm or at room temperature as snack. It goes well as evening snack or tea time. You can store leftover in airtight container. Sweet version stays good for one day in room temperature. Salt version can be kept little longer, but best to eat fresh.
FAQS
1.Can I skip coconut?
Yes, you can skip coconut but it gives nice flavor and soft texture. Without it sundal taste little plain.
2.Can I use sugar?
Yes, sugar works too but taste will slightly change. It gives mild flavor and different sweetness.
3.How much hours to soak the beans?
At least 5 hours or overnight. If soaking is short, beans remain hard even after cooking.
4.Can I add in nuts?
Yes, you can add any nuts like cashew almonds for extra crunch and taste.
5.Can I make sweet and salt version together?
Yes, I usually divide cooked beans and prepare both versions separately. It is simple and quick that way.
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📖 Recipe Card
Soya Bean Sundal Recipe
Ingredients
For Salt:
- ¼ cup dried soya bean
- 2 tablespoon coconut grated
- ¼ teaspoon roasted jeera powder
- salt to taste
To temper:
- 2 teaspoon oil
- ½ teaspoon mustard seeds
- a small sprig curry leaves
- 1 nos red chilli halved
- a tiny pinch hing
For Sweet:
- ¼ cup soya bean dried
- 2 tablespoon coconut grated
- 1 teaspoon thin tamarind pulp
- 3 teaspoon jaggery syrup
- a pinch salt
To temper :
- 2 teaspoon oil
- ¼ teaspoon jeera
Instructions
- Salt Version : Soak soyabean overnight.Pressure cook for 3 whistles along with enough water in medium flame or until it becomes soft.Drain water and set aside.
- I divided it into two parts for salt and sweet.Heat oil in a pan - add mustard seeds,urad dal,red chilli,hing,curry leaves let it splutter, add required salt.Then add cooked karamani.
- Toss it well, then add coconut and mix well.Switch off.
- Sweet Version : Heat oil in a pan - temper jeera let it crackle,then add soya bean,add tamarind pulp.
- Then add jaggery syrup,toss it well.Once the moisture is absorbed add coconut.
- Cook in low flame for 2mins,toss it and switch off.
- Serve Soya Bean Sundal hot / warm as a evening snack!
Notes
- Soaking - I always soak soya beans overnight or at least for 6 to 7 hours so they become soft after cooking.
- Cooking the Beans - I usually pressure cook for 3 whistles, it gives the right texture. Do not overcook otherwise it will turn mushy.
- Sweet or Salt - You can divide the cooked beans into two parts for making both versions, that way you can enjoy both flavors.
- Coconut Choice - I have used fresh grated coconut as it gives best flavor. Frozen can be used if you thaw well before adding.
- Jaggery - You can adjust the jaggery add less if you want a milder taste and more for a sweeter taste. Both tastes good.
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