Some evenings I open the freezer, see a bag of shelled edamame I bought for salads, and still want something warm with chai. Classic chana sundal was always the tea-time answer in my kitchen: mustard seeds crackling, curry leaves popping, coconut going on at the end. One night I swapped the chickpeas for those green beans and never looked back.
This edamame sundal (spiced South Indian style) is that same tempering on plump, shelled edamame: mustard, urad dal, green chili, hing, and fresh coconut. It tastes like kadalai sundal, only brighter and a little sweeter, with enough plant protein that it works as a real snack, not just a nibble. Frozen edamame makes it weeknight-easy once you drain the beans well so the tadka stays crisp.
Let’s make a small pan together. Ten minutes of tempering, and the kitchen smells like a festival tea tray.
What is sundal?
Sundal is a South Indian savory snack of cooked legumes tossed in a quick tadka (tempering) of mustard seeds, urad dal, curry leaves, chili, and usually grated coconut. You will see it most often with chickpeas (kadalai sundal), green gram, or peanuts, especially during Navratri when many households make a different sundal each evening as neivedyam (offering) and snack.
Edamame is not traditional, but it behaves like a soft cooked bean once thawed and warmed. The tempering still leads; the coconut still finishes. If you already like bright bean snacks such as sprouted moong salad, this sits in the same family: protein-forward, lightly spiced, ready for a snack plate. For a crunchier chaat-style tray mate, avocado bhel brings similar tea-time energy with a different texture.
Test note: The batch fails when the edamame is wet. After thawing or a quick blanch, I tip the beans into a colander and shake until no water pools in the bowl. The first time I skipped that, the mustard seeds steamed instead of crackled and the coconut went limp. Dry beans, hot oil, coconut last.
Why you’ll love this edamame sundal
- Ready in about 15 minutes with frozen shelled edamame
- High in plant protein for a tea-time or lunchbox snack
- Naturally vegan and gluten-free
- Jain-friendly when you skip onion and garlic (this version already does)
- Soft beans, crunchy tempering, fresh coconut in every bite
Perfect for
- Evening chai and a small bowl you can eat standing at the counter
- Festival snack platters next to roasted chana or protein chivda once those are on your menu
- A protein side beside rice or a grain bowl
- Lunchboxes (pack coconut separately if you want it extra fresh)
- Using up that freezer bag of edamame before it turns into mystery ice
Tips for great edamame sundal
- Drain hard. Water is the enemy of a fragrant tadka. Pat with a towel if the beans still look wet from thawing.
- Keep the oil hot for tempering only. Mustard should crackle; urad dal should turn light golden, not dark brown.
- Coconut goes last. Off heat or in the final 30 seconds so it stays sweet and fresh, not cooked dry.
- Salt after tasting. Frozen edamame brands vary; some already taste a little salty.
- Serve warm. Sundal softens as it sits. A quick reheat in a pan wakes the tempering back up.
- Frozen edamame sundal tip. If the beans still feel icy in the center after thawing, give them that short blanch so the spiced edamame sundal heats evenly in the pan.
Baked Shakarpara (Whole Wheat)
Equipment
- Mixing bowl
- Rolling pin
- Sharp knife or pizza cutter
- Baking sheet
- Parchment paper
Ingredients
For the dough
- 2 cups whole wheat flour (atta) plus a spoon for dusting
- 3 tablespoons fine semolina (sooji / rava)
- 1/3 cup powdered sugar use up to 1/2 cup if you like them sweeter
- 1/4 teaspoon ground cardamom (elaichi)
- 1/4 teaspoon crushed fennel seeds (saunf) optional
- pinch salt
- 5 tablespoons melted ghee plus 1 tsp for brushing the tray pieces if you like
- 1/4-1/3 cup warm milk or warm water as needed
Optional finish
- 1-2 teaspoons powdered sugar for a light dusting after baking
Instructions
Make the dough
- In a bowl, whisk atta, sooji, powdered sugar, cardamom, fennel if using, and salt.
- Pour in the melted ghee. Rub with your fingertips until the mix looks sandy and a fistful holds together when squeezed. This step matters more for baking than for frying.
- Add warm milk or water 1 tablespoon at a time and knead into a firm, smooth dough. It should not feel sticky or soft like roti dough.
- Cover and rest 15 to 20 minutes.
Roll, cut, and bake
- Heat the oven to 350°F (175°C). Line a baking sheet with parchment.
- Divide the dough into 2 or 3 portions. On a lightly dusted surface, roll one portion into a sheet about 1/8 inch thick.
- Cut into diamonds or small squares with a knife or pizza cutter. For a fluted edge like bakery shankarpali, roll a pastry wheel lightly over the sheet before cutting. Lift pieces onto the tray in a single layer with a little space between them. Lightly brush with melted ghee if you want deeper color.
- Bake 12 to 16 minutes, rotating the tray halfway, until the edges are golden brown. Start checking at 12 minutes. Cool on the tray 5 minutes, then move to a rack and cool completely before tasting for crispness or sealing in a jar.
- Optional: dust cooled pieces with a little powdered sugar.
Notes
How to serve
Spoon into a small bowl with chai. For a fuller snack plate, add something crunchy and keep a lemon wedge on the side. This high protein sundal also works as a quick South Indian edamame snack scoop over warm rice when dinner needs one more plant-protein bite without cooking a full sabzi.
FAQs
Q1. Can I make sundal with frozen edamame?
Yes. Thaw or briefly blanch, then drain and pat dry before it hits the tempering. Wet beans make a soggy sundal.
Q2. Is edamame sundal high in protein?
Edamame is one of the higher-protein legumes for a quick snack. A couple of cups of shelled beans makes a satisfying tea-time portion compared with fried namkeen alone.
Q3. How do I keep sundal from getting soggy?
Dry the beans thoroughly, keep the first minute of tempering hot so mustard and urad crisp, and add coconut at the end off heat.
Q4. Can I make this without onion and garlic?
This recipe is already without onion and garlic. Hing gives the savory depth. It fits many Jain and no-onion-no-garlic kitchens.
Q5. What can I use instead of fresh coconut?
Thawed frozen grated coconut works well. Lightly moistened desiccated coconut is a backup. Or skip coconut and finish with a squeeze of lemon and cilantro.
Q6. Can I pack this for lunch?
Yes. Cool completely, pack airtight, and keep coconut mixed in or on the side. Eat within a day for the best tempering crunch.
Closing
Once the drain-and-temper habit clicks, edamame sundal becomes the freezer snack I make when I want something warm, spiced, and actually filling. Festival tea-tray energy on a regular Tuesday.
If you try it, tell me: do you like your sundal heavy on coconut, or lighter with mostly chili and curry leaf? Drop a comment below.
Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!
