Soy Bean Dosa

For Day 3 of "Cooking from BM Blogs -- Valli's Spicing your Life", I chose this protein rich, healthy breakfast dish: Soy Bean Dosas. Once the dosa batter is fermented overnight, it is ready to be used and including the chutney making time, this whole breakfast can be completed in less than 30minutes.

To accompany the crispy I made Valli's Red Bell Pepper and Tomato chutney. This tangy and spicy bright red chutney is the perfect accompaniment to the dosas.

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Warm Soybeans Salad

I soaked soybeans yesterday morning to make a recipe that I got from Tarla Dalal’s site. By the time we came back home from work last night, it was late and I didn’t have the time or patience to make the dish. But I had to make something for today’s lunch and this was the quickest dish I could think of.

Ingredients:
Soybeans – 1 cup
Onions – 1 large, chopped
Green chilies – 3, chopped
Cumin powder – ½ tsp
Red chili powder – ½ tsp
Chaat masala – ½ tsp
Lemon juice – 1 tbsp
Mustard seeds – 1 tsp
Curry leaves – 5-6
Fresh mint leaves – 2 tbsp, chopped
Salt – to taste

Method:

• Soak soybeans overnight. Rinse and drain the beans thoroughly.
  
• Heat 2 tsp oil in a pan, add mustard seeds and curry leaves and when the seeds splutter, add onions and sauté till tender.
  
• Add soybeans and sauté on medium high till they turn lightly brown.
  
• Turn off the heat and add the powders, salt, lemon juice and mint. Mix well and serve warm or cold.

This is my entry to Pooja's: Creative Ideas - Vegetable of the week - Beans series.

Soybean Kura (Sauteed Soybeans)

As I mentioned earlier in one of my posts, I love my beans. I like the nutty flavor and soft texture of all the beans. In India, my bean database was limited to garbanzo (Chick peas) and kidney beans. But after coming to the U.S, my database expanded with black, pinto,navy, lima, adzuki(havent tried this yet), cannellini and last, but definitely no where near least soybeans. Find more about beans here.

So coming to Soybeans, I was always under the impression that they cannot be eaten as regular beans (don't ask me why!!!) May be because so many other things are made of them, I never thought that they can also be eaten as is.

My mom actually started using them for quite a while now. She adds them to her idli batter (soaks a handful of them along w/ Urad dal), wheat flour (gets them milled along with wheat) and also makes gravy curries.

Thats when I bought Soybean flour and started adding it to chapathis, cakes (just a little bit to the flour) and breads. Get more information on Soybeans here.

This is the first curry I made with soybeans and I was pleasantly surprised with the delicate taste and texture of soybeans.

Ingredients:
Soybeans - 1 cup (soaked for at least 4hrs)
Onions - 2 chopped
Green Chilies - 3
Kasuri Methi - 2 tbsp
Chili powder - 1tsp
Turmeric - 1/4 tsp
Salt to taste

Method:

• Pressure cook the soy beans until done.
• Heat 1tbsp of oil in a pan, saute onions till lightly browned.
• Add green chilies, soybeans and saute on medium flame until the beans start to turn light brown for about 10-12 minutes.
• Add kasoori methi, chili powder and salt and mix well. Sprinkle some water if you feel the mixture is too dry.
• Cook for another 5minutes and serve hot.