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Tangy Tomatoey Soybeans

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“The perfect side-dish for a cold winter night! This goes very well with rotis, or as a sandwich filling (sort of a drier version of baked beans!) Prep. time does not include pre-soaking time for the beans.”
READY IN:
45mins
YIELD:
3 side dish servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a pot of water (2 cups) to a boil, lower flame, add salt to taste (around 1/4 tsp), and cook the pre-soaked soy beans for about 30 minutes, or until cooked.
  2. Drain.
  3. While the beans are cooking, heat oil in a saucepan on a medium-high flame and add the mustard seeds.
  4. When they start sputtering, add the chopped onions and sauté until they turn brown.
  5. Now add the tomato paste, red chili powder, garam masala powder, and sauté for about 5 minutes.
  6. Add the cooked soy beans to the saucepan, mix well and sauté for another 5 minutes.
  7. Remove from flame, garnish with chopped cilantro and serve hot!

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