I tried this Soya Bean Sundal today with 2 variations salt and a tangy version.The tangy version was suggested to me by my sis and it turned out to be super good.both jaggery and tamarind complimented well and lifted the taste of sundal to a different height, yes trust me amma was praising me…:) I love having sundal as mid day snack but too lazy to make and eat, but this Navarathri season is helping me get out my laziness 🙂
I am almost done with navarathri recipes this year may be 1 or 2 will post by this weekend not sure only if time permits.
Soya Bean Sundal Recipe – Ingredients
Preparation Time : 3 hrs | Cooking Time : 15 mins | Serves : 2
Recipe Category: Snack | Recipe Cuisine: South Indian
Recipe Category: Snack | Recipe Cuisine: South Indian
For Salt:
Dried Soya Bean – 1/4 cup
Oil – 2 tsp
Mustard seeds – 1/2 tsp
Curry leaves – a small sprig
Red Chilli – 1 halved
Hing – a tiny pinch
Fresh Grated Coconut – 2 tbsp
Roasted Jeera Powder – 1/4 tsp
Salt – to taste
For Sweet:
Dried Soya Bean – 1/4 cup
Jeera – 1/2 tsp
Fresh Grated Coconut – 3 tbsp
Thin Tamarind Pulp* – 2 tsp
Jaggery Syrup – 2 tsp
Salt – a pinch(optional)
Oil – 1 tsp
* – Add a 1/2 tsp of tamarind in 3 tsp of water,soak it well and use it.
Method:
- 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.
- 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 hot / warm as a evening snack!
My Notes:
- Soak the legume atleast for 5 hrs so that its soft after getting cooked.
- You can even replace jaggery with sugar.
- The number of whistles depends on the soaking time and the variety of soya bean.
- Do not overcook the legume and make it mushy, it should be cooked soft at the same time not mushy.
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