Soya Beans Masala Sundal is a delectable South Indian dish that combines the goodness of protein-rich soya beans with aromatic spices. This dish is a popular snack option and is often prepared during festivals and gatherings.
The recipe begins by soaking the soya beans overnight and then pressure cooking them until tender. The cooked beans are then sautéed with a tempering of mustard seeds, urad dal, curry leaves, ginger, garlic, onions, and tomatoes. A blend of spices like turmeric powder, coriander powder, garam masala powder, and red chilli powder is added to enhance the flavours.
The masala-coated soya beans are cooked until they absorb all the flavours and become slightly crispy. Garnished with fresh coriander leaves, this Soya Beans Masala Sundal is best served hot as a snack or can be paired with steamed rice or roti for a wholesome meal.
About the Recipe
This recipe transforms humble soybeans into something extraordinary. Soybeans might seem plain, but they’re like little sponges that soak up all the wonderful flavors you give them. The secret lies in the tempering – that sizzling combination of mustard seeds, curry leaves, and spices that makes your kitchen smell like heaven. You’ll love how the onions turn golden and sweet, while the tomatoes add just the right amount of tang. This isn’t just food – it’s a complete protein powerhouse disguised as a tasty snack.
Why You’ll Love This Recipe
First off, this sundal is incredibly satisfying without being heavy. The texture is just perfect – tender beans coated in aromatic spices that make every bite interesting. You’ll appreciate how simple ingredients come together to create something that tastes restaurant-quality. The best part? It’s foolproof for beginners. The pressure cooker does most of the work, and the tempering technique is so forgiving. Plus, it keeps well, so you can make a big batch and enjoy it throughout the week. Your family will be impressed, and you’ll feel great knowing you’re serving something both delicious and nutritious.
Soya Beans Masala Sundal
Cooking Tips
Don’t skip soaking the soybeans overnight – it makes them cook evenly and taste better. When pressure cooking, add enough water to cover the beans by about 2 inches. The tempering is key, so let those mustard seeds splutter properly before adding other ingredients. Cook the tomatoes until they’re completely soft and mushy – this creates the perfect base for your spices. If the mixture looks dry while cooking, sprinkle a little water to prevent sticking.
Serving and Storing Suggestions
This recipe serves 4 people as a snack and takes about 30 minutes of active cooking time (plus overnight soaking). Serve it hot as an evening snack with some fresh lime juice squeezed on top. It also makes a great side dish for rice and curry. Store leftovers in the refrigerator for up to 3 days – just reheat gently before serving. The flavors actually improve the next day, making it perfect for meal prep.
Similar Recipes
- Black Chickpea Sundal
- Peanut Masala
- Green Gram Dal Sundal
- Spiced Roasted Chickpeas
- Kerala Style Boiled Peanuts
Nutrient Benefits
Soybeans are nutrition superstars packed with complete protein, making this perfect for vegetarians. They’re loaded with fiber, which keeps you feeling full and happy. The spices aren’t just for flavor – turmeric brings anti-inflammatory benefits, while ginger aids digestion. Curry leaves add a dose of antioxidants, and the minimal oil keeps it heart-healthy. This sundal gives you energy that lasts, unlike sugary snacks that leave you crashing later.
Soya Beans Masala Sundal
Ingredients
- 1 cup Dried Soya Beans
- 2 Onions Finely Chopped
- 1 inch Ginger Grated
- 3 Garlic Cloves Grated
- 2 Green Chillies Chopped
- 1 Tomato Finely Chopped
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala Powder
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- A pinch Asafoetida
- Few Curry Leaves
- Few Coriander Leaves
Instructions
- Soak the soya beans overnight in water.
- Drain the water and rinse them thoroughly, removing any outer skin.
- Add the soaked soya beans to a pressure cooker with water and salt. Pressure cook for six whistles.
- Heat oil over medium flame and add mustard seeds, urad dal, curry leaves, and asafoetida. Temper the ingredients.
- Add grated ginger, garlic, and chopped onions to the pan. Sauté until the onions turn soft.
- Add the finely chopped tomatoes and cook until they are mashed well with the onions.
- Sprinkle turmeric powder, coriander powder, garam masala powder, red chilli powder, and salt. Mix well.
- Add the cooked soya beans to the pan and coat them with the masala. If needed, sprinkle some water and mix again.
- Cover and cook for 5 minutes, allowing the flavours to meld together.
- Garnish with fresh coriander leaves and serve hot.
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Frequently Asked Questions
Can I use canned soybeans instead of dried ones?
Yes, you can use canned soybeans to save time. Just drain and rinse them well before adding to the tempering. Since they’re already cooked, add them in the last few minutes just to heat through and absorb the flavors. The texture might be slightly different, but it’ll still taste great.
What if I don’t have a pressure cooker?
You can cook soaked soybeans in a regular pot, but it takes longer – about 1-2 hours of simmering. Keep checking the water level and add more as needed. The beans should be tender enough to mash easily between your fingers when done.
How do I know when the soybeans are cooked properly?
Properly cooked soybeans should be tender but not mushy. You should be able to bite through them easily without any hard center. If they’re still firm after pressure cooking, cook for a few more whistles with some additional water.
Can I make this recipe less spicy?
Surely. Reduce or skip the green chilies and red chili powder. You can always add a pinch of sugar to balance the flavors if you find it too tangy from the tomatoes. The other spices will still give you plenty of flavor without the heat.
