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Since Soyabean is protein rich, I try to use it often. The way my family members like it is the indian style curry which goes well with rice as well as chapathis. After getting cooked it becomes soft but not mushy and has a nice taste, my children it like very much.
Soyabean Curry - The Indian Style
Soyabeans - 1 cup (soaked overnight)
Onion - 1 chopped finely
Tomato - 2 chopped finely
Ginger - Garlic Paste - 1 tb.sp
Sambhar Powder - 2 tb.sp ( I prefer to use this, if you do not have it then you can use a combination of chilli powder and coriander(dhania) powder in the ratio 1:2) (Recipe for sambhar powder will follow soon)
Salt to taste
Garam Masala Powder - 1 t.sp (optional)
Oil - 7-8 tb.sp
- Pressure cook the soaked Soyabeans in salt water till it becomes soft. I keep it for 1 whistle.
- Heat oil in a pan and when it is hot add the ginger-garlic paste. Keep stirring, once the raw smell of the ginger-garlic paste has gone, add the onions. Saute till the onions become translucent.
- Add the tomatoes and 1/2 t.sp salt. Keep stirring and smashing the tomatoes with laddle.
- Once the tomatoes get cooked and all get smashed add the sambhar powder, salt, garam masala powder.
- Stir for a minute.
- Add the cooked and strained Soyabeans. Mix it nicely, so that all the masala spreads evenly over the soyabeans.
- Cover and cook for about 10 - 15 minutes on low flame. Keep stirring in between, to avoid sticking to the bottom of the vessel. Sprinkle some water if needed.
- Serve hot with rice or chapathis.
And to Lentils Mela hosted by Ashwini's Spicy Cuisine