Dish of Soy Sprout Sundal
(click to enlarge)

Soy Sprout Sundal


India - North   -   Cōyā Mulaikal Sundal
Makes:
Effort:
Sched:
DoAhead:  		 3 cups
**
45 min
Yes		 Sundals are very popular in South India, as snacks, street foods, and prasād (offering to a Deity), particularly in Tamil Nadu.

1
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1
1
1
10
4
1/8
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2
1
1
c
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t
t
t


t
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t
c
t
Soy Beans (1)
-- Tempering
Mustard Seeds (2)  
Cumin Seeds
Urad Dal (3)
Curry Leaves (4)
Red Chilis (5)
Asafoetida (6)
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Oil or Ghee
Water
Salt
Do-Ahead   -   (36 hrs - 10 min work)
  1. Soak SOY BEANS in water to cover well for 8 hours.
  2. Set up Soy Beans in your Sprouting Jar, or other sprouting device. Rinse twice a day to prevent mold.
  3. When most of the Beans have tails 1/2 to 1 inches they are ready. If you need to hold them, refrigerate overnight or a little longer.
Prep   -   (7 min)
  1. Mix Mustard Seeds and Cumin Seeds.
  2. Measure out Urad Dal.
  3. Pull Curry Leaves from stems. Cap Chilis and break in half, spilling as many seeds as will go. Mix.
  4. Measure out Asafoetida.
Run   -   (35+ min)
  1. In a coverable Kadhai, Wok or Sauté Pan, heat Oil and stir in Mustard Seed mix. When the Mustard Seeds start to pop, stir in Urad dal and fry until starting to color.
  2. Stir in Curry Leaves mix and Asafoetida. Careful: the Curry Leaves will snap and spit for a few seconds. Fry stirring until Chilis start to darken.
  3. Stir in Soy Sprouts, Water. and Salt. Bring to a boil, cover and simmer until the Soy Beans are well cooked and the water has almost all evaporated. This will be about 25 minutes, and the beans will still have some crunch, which I like. To be more tender will take more time and more water. You will have a lot of loose skins, but they won't be a bother.
  4. Serve hot. See Serving.
NOTES:

  1. Soy Beans:

      These should be very light colored beans that are very fresh. Some are sold particularly for sprouting. I've had good luck with Laura brand, sold for making Tofu. For details see our Soybeans page.

  2. Mustard Seeds:

      In India, Black Mustard is always used, but if you don't have it, yellow will work. For details, see our Indian Chilis page.

  3. Urad Dal;

      [White Lentils, Black Gram Dal] This is peeled and split Black Urad Beans, which have many uses in Indian cooking. For details see our Urad Beans page.

  4. Curry Leaves:

      These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian and Southeast Asian markets, at least here in California. Dried ones aren't of much use (unless you force dried them yourself within a couple weeks). If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.

  5. Chilis. Red:

      Japones are fine for this use. For details see our Indian Chilis page.

  6. Asafoetida - Hing:

      This is the resin of a giant fennel plant, used in India by sects forbidden to eat onions or garlic.   Caution: there are two forms: Pure Hing (asafoetida beads or ground) and the more common "Hing Powder". The "powder" is heavily cut with rice flour. The amount given here is for pure asafoetida. Use about 3 times as much if what you have is the "powder" form, and stir into temperings at the last moment. For details see our Asafoetida page.

  7. Serving:

      I eat this dish with steamed Sella Basmati Rice, which gives a lovely contrast in flavors and textures. The most popular Sundal is made with Chickpeas (Chana), but various other beans, peas and lentils are also used. Street vendors in India serve it in a cone of rolled up newspaper, a practice not encouraged by the FDA here in the U.S.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required, tt=to taste
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