Soyabean Dry Curry Recipe

Cooking Directions

• STEP 1.Soak the soybeans in water overnight and then drain.
• STEP 2.Heat oil in a pan and add cumin seeds, chopped onions, and ginger-garlic paste. Saute until the onions turn golden brown.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the spices are well combined.
• STEP 4.Add the soaked soybeans and mix well. Cook for 10-15 minutes until the soybeans are tender and coated with the spices.
• STEP 5.Garnish with fresh coriander leaves and serve hot.

Cooking Tips

• You can pressure cook the soaked soybeans for 2-3 whistles to save time.
• Adjust the spice levels according to your taste preferences.
• You can add vegetables like peas or carrots to make it more nutritious.

Storage and Serving

• Leftover soybean dry curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the soybean dry curry as a main course with rice or roti, or as a side dish with any Indian meal.