Warm, richly spiced, and built for a satisfying meal, Edamame Sundal is a vegetarian Indian side dish made with oil, mustard seeds, and split urad dal in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Yield: 2
- Category: Side Dish
- Cuisine: Indian
Ingredients
- 1 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon split urad dal
- 1 dry red chili
- 1 green chili
- 1 stalk curry leaves
- 1 pinch asafoetida (hing)
- 1 cup shelled edamame (frozen or fresh)
- salt (to taste)
- 2 tablespoon coconut (shredded)
Method
- Boil edamame in water, and little salt for 4-5 minutes. Then, drain off the excess water. Alternatively, you can also steam it with a little salt.
- Heat oil in a pan, add mustard seeds, and when it crackles, add urad dal, and dried red chilli. Saute till 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 fresh shredded coconut, and mix well again.
- Edamame sundal is ready to be served as a healthy tea-time snack.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
