How to Make Soya Bean Sundal (Traditional & Healthy Version)
Soya Bean Sundal is a beloved vegetarian dish in Malaysia, drawing inspiration from the South Indian Malaysian community but skillfully adapted to local tastes and ingredients. Popular during lunch hours and festive gatherings, Sundal is cherished for its nutritious profile and vibrant flavors. Malaysian kitchens often infuse this dish with aromatic ingredients like daun pandan (pandan leaves), halia (ginger), and fresh kelapa parut (grated coconut), reflecting the multicultural heritage of the region. The dish features protein-rich soya beans tossed with spices, kari daun (curry leaves), and a sprinkle of kelapa parut, creating a satisfying blend of textures and tastes. Its simplicity and wholesome nature make Soya Bean Sundal an ideal choice for those seeking a health-conscious Malaysian meal. Whether enjoyed in a family setting or as a quick lunch, this sundal offers a refreshing, lightly spiced experience that highlights the diversity of Malaysia’s cuisine.
Ingredients
- 1 cup Soya beans (Kacang soya, soaked overnight)
- 1/4 cup Grated coconut (Kelapa parut)
- 10 leaves Curry leaves (Kari daun)
- 1 tsp Mustard seeds (Biji sawi)
- 1 Green chili (Cili hijau, sliced)
- 1/2 inch Ginger (Halia, finely chopped)
- 1 Pandan leaf (Daun pandan, tied in a knot)
- 1/2 tsp Salt (Garam)
- 1 stalk Lemongrass (Serai, bruised)
- 1 tsp Cooking oil (Minyak masak, preferably canola or coconut oil)
Step-by-step instructions
Step 1 · Rinse kacang soya thoroughly after soaking overnight
Rinse kacang soya thoroughly after soaking overnight. Boil with daun pandan and serai until tender, about 15 minutes.
Step 2 · Drain cooked soya beans well and discard pandan and lemongrass
Drain cooked soya beans well and discard pandan and lemongrass.
Step 3 · Heat minyak masak in a pan
Heat minyak masak in a pan. Add biji sawi and allow them to splutter.
Step 4 · Add kari daun
Add kari daun, halia, and cili hijau to the pan. Sauté until fragrant.
Step 5 · Add drained soya beans to the pan
Add drained soya beans to the pan. Stir well and season with garam.
Step 6 · Sprinkle kelapa parut over the beans and toss lightly
Sprinkle kelapa parut over the beans and toss lightly. Cook for another minute, then turn off heat.
Step 7 · Serve warm in bowls
Serve warm in bowls, garnished with extra kari daun as desired.
Why this recipe is healthy
This recipe is a healthy lunch option because it uses whole soya beans, which are high in protein and fiber, supporting satiety and digestive health. The use of fresh coconut and aromatic herbs boosts flavor without relying on excessive oil or salt. With no animal products, this sundal is cholesterol-free and ideal for weight management. The natural ingredients, minimal processing, and balanced macros make it perfect for anyone seeking nutritious Malaysian vegetarian meals.
A note on tradition
Soya Bean Sundal is especially popular among the Malaysian Indian community, often served during Navaratri and other festive occasions. In Malaysia, sundal has gained wider appeal due to its simplicity and health benefits, fitting well into multicultural households. It’s commonly eaten as a light lunch or snack, prized for its nourishing qualities and ability to highlight local ingredients like pandan and coconut.