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+ servings

Soybean Sundal

a fusion one
Prep Time 3 hrs
Cook Time 20 mins
Total Time 3 hrs 30 mins
Course Appetizer, sidedish, Snacks, Traditional
Cuisine diabetic friendly, Fusion, gluten free, Indian, Pressure cooker, South indian, Summer, Vegan, Vegetarian, Winter
Servings 4 people
Calories 194 kcal


  • 100 grams soybeans dry
  • 2 cups Water to soak

for cooking

  • 2 cups Water
  • 1/4 tsp salt

for tempering

  • 1 tsp coconut oil any other used for deep frying is fine
  • 1/2 tsp mustard seeds
  • 1 dry red chilli or use yogurt cured chilli, broken into bits.
  • 1/2 tsp fresh ginger root grated
  • 5 curry leaves
  • 3 tbsp coconut grated
  • 1 tbsp coriander leaves chopped
  • salt to taste
  • 2 tbsp Lemon juice


  • Wash and soak the soybeans in two cups of water and refrigerate this. This is because the soybeans tend to ferment while soaking if left at room temperature.
  • After about three hours, drain the water, add fresh water and salt and pressure cook for about two whistles.
  • The beans would have cooked, but soybeans will noy cook mushy so easily, so will stay firm to the bite.
  • Drain the cooked beans and save some of the cooking water.
  • In a pan add the oil followed by the mustard.
  • When they splutter add the chilli, ginger grated and curry leaves and roast them well. now add the coconut and give a quick swish around.
  • Add the beans, a tbsp of the cooking water and mix all well together.
  • Garnish with corinader leaves and the lemon juice and toss well. Adjust salt if needed
  • Serve warm.


100 grams of soybeans is approximately half cup measurement
About 45 grams of the cooked bean will form one serving.
You can use the same recipe and alter the bean to make any other type of bean sundal, like chickpea, peanut, green gram etc


Serving: 45gCalories: 194kcalCarbohydrates: 11gProtein: 10gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 0.04mgSodium: 131mgPotassium: 470mgFiber: 4gSugar: 1g
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