I love dried pulses and beans.. and even if we prepare the same gravy, each bean imparts it's own flavour to make the dish unique.
While living in Doha, baked beans in tomato sauce and nearly burnt toast was a favourite breakfast . But in India, this is the first time I came across dried soy beans.. and i decided to try it out.
This is a simple recipe and I am sure every budding cook must have tried this recipe with one ingredient or the other..
Soak 1 cup of Soy beans overnight. Pressure cook for 5 whistles.
Soy beans - 1 cup
Onion - 1 (sliced thin or diced)
Tomato - 1 (sliced or diced)
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp heaped
Cumin powder - 1 pinch (optional)
Garam masala powder - 1 tsp
Coriander leaves - a bunch - chopped fine
Lemon juice - few drops
Salt to taste
Sugar a pinch
In a hot wok, add oil, saute the onions, then add the ginger garlic paste.. once the raw smell is gone, add the tomatoes and saute ..cook through till soft.
Add the turmeric, chilli powder and garam masala powder. Add the soy beans with the water they were cooked in.. if it is not enough for a gravy, add more water.. let it come to a boil.
Now add enough salt to taste. Add the lemon juice and the pinch of sugar. Take off heat, add the garnished coriander leaves.
Serve hot with chappatis.