Soya Bean Sundal

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  • Reduces vata and pitta
  • Increases kapha
  • Heavy to digest
  • Unctuous in nature
  • Sweet and astringent in taste
  • Increases breast milk
  • It is strengthening
  • High in protein and contains all amino acids
  • Lowers serum cholesterol level and increases HDL
  • Contains omega-3 fatty acids that is essential for body functions
  • Contains isoflavones that prevents cancer
  • Reverses arterial disease
  • Reduces urinary sugar in diabetic patients
  • Good for brain and nerves because of high phosphorus content
  • Rich in vitamin A and B
Sanskrit name: Raja shimbi
Botanical name: Glycine max
Tamil name: Soya
English name: Soya beans



Soya bean 50 gm
Sesame oil 1 spoon
Mustard seeds 1 tsp
Black gram 1 tsp
Cumin seeds - 1 tsp
Asafetida 1 pinch
Green chilly 1
Curry leaves few
Rock salt to taste


Soak the legume over night. Boil till it becomes soft and decant the water. In a pan, put sesame oil. When it is heated, add mustard seeds, black gram, cumin seeds, asafetida, green chilly and curry leaves. When the mustard has popped, add the cooked soya beans along with rock salt and mix well. Finely chopped unripe mango and carrot also improves the taste.


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