Soybean is Glycine max belonging to legumes species, is a native of eastern Asia. We all know how healthy soybean is .Soy and its products are high in protein content.Tofu,tempeh,soy milk,miso,soy granules,soy cheese and well known soy sauce which acts as a great condiments to every recipes.You can see more about soybean Here .
Onion/ginger/garlic paste is added to enhance the flavor , and then the soybean is cooked with this deep fried paste for sometime , to get a thick gravy .This goes well with roti or naan .It tastes great the other day with warm rice also.
Masala paste for the gravy
5 onions chopped
5 garlic pods
½ inch ginger
1 tomato to be pureed
1 tsp of cumin seeds
1 ½ tsp of turmeric powder
3-4 tsp of red pepper powder
¼ cup of fresh yogurt
4-5 tbs of mustard oil
1-2 tsp of salt or as desired
1 tsp of sugar
2tsp of ghee
Soak the soybeans for 4-5 hrs or overnight and make it the other day.
Pressure cook the legume for 15 mints or you can cook it at low with ample amount fo water in deep bottomed pan.
Make paste for ginger/garlic/onions
Now puree the tomato
Now heat up a Kadhai, add mustard oil,now add in cumin seeds .
Let it splutter , add sugar and the smooth masala paste of ginger/garlic/onion, and fry at high for 1-2 mints.
Add the dry ingredients like turmeric+red pepper +coriander powder + salt+ little bit of water (approx 3-4 tbs) add fresh yogurt also .
Fry at high for 5-7 mints till the rawness of paste is gone.
Now add the pureed tomato paste and stir/fry for 5 mints.
Fry till the gravy dries out little bit
fry till the color changes to some dark if required ,add little bit of warm water.
Mix in to the cooked soybean, and cover. Let it simmer there for 5-8 mints at low till the entire flavor gets incorporated.
Puree half of the curry to a smooth paste and mix in to the prepared curry, this gives a nice smooth silky texture.
It taste great the other day, great way to eat with rice.
Wish everybody a happy Makar sankranti, Pongal and Lohri.
Happy Cooking Friends