As I have already mentioned my little one is fond of all these dried beans/peas variety to her channa or soya bean everything seems to be as ‘pattani’ 🙂 I am anticipating a busy day 2mrw so my post is here in advance 🙂 I like dry curries very much as they serve as they pair well with sambar and variety rice. I slightly modified my double beans curry recipe and made this one.
- Soak soya bean over night. Drain the water next day and pressure cook with salt, turmeric powder and required water for 2-3 whistles or until the soya bean is soft.
- First grind the ingredients under to grind to a coarse paste and keep aside.
- Heat oil in a pan, add mustard seeds and jeera allow it to crackle then add curry leaves.Now add onions and fry till slightly browned.
- Then add the ground paste, fry till raw smell leaves and it becomes browned and nicely roasted. At this stage add the cooked soya bean and mix well.
- Simmer for 2-3 mins until the curry blends well with the soyabean. Switch off.
- Adding sambar powder is purely optional.
- When the soya gets cooked, the skin of the soya slightly comes out in some soya beans. Dont worry abt that but if you feel uncomfortabe just discard the skin alone before adding it to the curry.
- You get soya bean in most of the super markets like Nilgiris and Spencers daily.
- Though we get fresh ones only during seasons you can make use of the dried ones.
This is a simple and flavourful curry and is very helpful when there is no veggies in stock or no time to chop the veggies 🙂 I always make sure that my pantry is stocked with these dried beans variety ether soya, double or peas. This is undoubtedly a healthy and a tasty curry.