Sundal is a traditional and popular South Indian dish typically made from legumes like black-eyed peas, chickpeas, or lentils. It is often served as a prasadam (offering) during festivals like Navaratri. My favorites are chickpea sundal, red chori sundal, and sweet corn sundal. Today, I am sharing a unique sundal recipe made from edamame beans, which are high in protein, low in fat, and very filling. This dish is made by steaming or boiling the edamame and then tempering it with mustard seeds, curry leaves, urad dal, and other spices. It is garnished with freshly grated coconut. It also makes a great afternoon snack or after-school snack for kids. Also, check out my edamame corn salad.
Ingredients for Edamame Sundal Recipe
Edamame Beans: I used frozen shelled edamame beans. It’s easily available in the frozen section of stores like Trader Joe’s, Sprouts, or Safeway. Mustard, cumin seeds & urad dal: added for tempering. Chilies: I have used Thai chili and dried red chili for the heat. Curry leaves: used for flavoring, dont skip it. Hing (Asafoetida): used for flavoring. You can also use gluten-free asafoetida. Oil: your choice of cooking oil. Fresh coconut: I used shredded fresh coconut for garnishing. You can use either fresh or frozen coconut, but if using frozen, make sure to thaw it first.
How to Make Edamame Bean Sundal
Boil edamame in water with a little salt for 4-5 minutes, then drain off the excess water. Alternatively, you can steam it with a little salt. Heat oil in a pan, add mustard seeds, and once they crackle, add urad dal and dried red chili. Sauté until the dal turns golden brown. Then add green chili, curry leaves, and asafoetida. Saute for a few seconds. Add the steamed or boiled edamame, and salt as required and toss on high flame for a minute. Then, turn off the flame. Add freshly grated coconut and mix well again. Edamame sundal is ready.
Storage Instructions
Edamame Sundal can be stored in the refrigerator for up to 2 days.
Variations
Add other vegetables: You can also add other vegetables like chopped onions, grated carrots, and bell peppers to make them extra nutritious. Other Beans: You could use any other beans or peas like green peas, chickpeas, kidney beans, or black-eyed peas. Make it spicy: To make it spicy, add a pinch of red chili powder or cayenne pepper while cooking the sundal.
More Indian Side Dishes to Try
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