Our first blog post features one of our favorite savory snack that has a nutritional punch. Basil Edamame Chundal is a South Indian Thai fusion dish prepared with a unique blend of immature soy beans and delicious South Indian spices and herbs.
As vegetarians, we are always looking for ways to add protein to our diet and Chundal is a quick and easy answer with a fantastic flavor. The idea of experimenting Edamame Chundal was sparked after we dined at one of our favorite restaurants Japonessa in Seattle.
To give you some background about the traditional dish, Chundal is a savory snack prepared in South India especially during Navaratri, a festival dedicated to the worship of the Hindu Goddess Durga. Navaratri means nine nights and we both come from households where a variety of Chundal dishes are prepared during the nine days of celebrations. Chundal is usually prepared with lentils and beans such as Garbanzo Beans, Green Gram Lentil (Sprouts), Black Gram Lentils, etc.
Considering the popularity of edamame these days, Basil Edamame Chundal became a big hit amongst our friends and we are excited to share our first recipe with you!
Ingredients (3 servings)
3 cups edamame (soy beans)
1 tsp mustard seeds
1½ tsp urad daal (split black lentils)
1 pinch asofoetida
2 or 3 curry leaves
4 or 5 basil leaves
2 or 3 whole dry red chillies
1 tsp cilantro seeds
1 tsp channa daal (split bengal gram)
1 tbsp avocado oil (or sunflower or coconut oil)
1 tbsp grated coconut
1/4 tsp turmeric
1 tbsp lime juice
- Bring a pot of water to boil and add fresh edamame pods and cook for 5-6 minutes till the beans inside the pods are tender. Let it cool and remove the beans from the pods. Edamame is available in the market as frozen, frozen and cooked or fresh and any of these options can be used.
- Take a frying pan, add cilantro seeds, split bengal gram and dry red chilies and fry for 1 minute. Cool the mixture and grind into a dry powder.
- Heat oil in a pan, add mustard seeds and when the seeds crackle, add urad daal and saute till it turns brown.
- Add 2 basil leaves, 2-3 curry leaves and a pinch of asofoetida.
- Add the cooked edamame from Step 1.
- Add the dry powder of cilantro seeds, split bengal gram and dry red chilies from step 2.
- Add tumeric powder, salt to taste and saute the edamame mix for 2 minutes and remove from the stove.
- Add ½ tbsp of grated coconut and the lime juice to the edamame. Mix the edamame contents well.
- Garnish with the remaining ½ tbsp. of grated coconut and basil leaves.
- Serve hot or at room temperature as a tapas snack or as an entrée with rice or rotis.
Number of Servings : 3
Serving Size : 1 cup
Total Calories per serving : 428
Total Fat 30.38 gms
Saturated Fat 7.57 gms
Trans Fat 0
Total Carbs 22.17 gms
Dietary Fiber 9.2 gms
Sugars 0.9 (No Added Sugar)
Protein 22.7 gms