Ingredients
- Soy Beans - 1 cup dried beans
- Oil 3 tblspn
- Cumin Seeds / Jeerakam - 1.5 tsp
- Garlic - 4 fat cloves crushed
- Chilli Powder -1/2 tsp or to taste
- Turmeric Powder / Manjal Podi 1 tsp
- Garam Masala Powder - 1 tsp
- Salt to taste
- Coriander leaves a handful
Instructions
Preparation - soy beans
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Wash and soak soy beans overnight. next day drain them and add it to a pressure cooker. [OR] Rinse soy beans and pressure cook for 25 minutes in 2-4 cups of water (if impatient do this and skip step 2)
- Now cover with water. Pressure cook for 4 whistle, simmer the pan and cook on a low heat for 10 mins. Turn off the heat and let the steam go all by itself.
Cooking Curry - everything else
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Open the cooker and set aside the cooked soy beans, along with cooking liquid.
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Heat oil in a pan. add in cumin seeds and crushed garlic. Saute for a min.
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Add in chili powder, turmeric and garam masala powder. Saute well in the oil.
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Add in the cooked soy beans along with the cooking liquid.
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Add some salt. Bring this whole thing to a boil. simmer till the curry reaches the right thickness.
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Add coriander leaves and mix well.
- Serve with rice or roti.
Notes
- you can pressure cook dry beans, it just takes twice as long (still nothing comparable to the overnight soaking hours), and you need to know your pressure cooker, dried beans will obviously soak up 1-2 cups of water per cup of beans, so just ensure you add more water so you can have some 'cooking liquid' leftover, and of course, so the beans don't run dry and burn.
- original recipe uses 2 tsp of chili powder, either their chili powder is very different from ours, or they don't like tasting their food... feel free to add more or less just use your wits and a chili powder you know well.
- this is a very tasty relatively simple curry, if you use a small amount of chili or a milder version, you can serve this to anyone. I had leftovers cold on toast... you know its great curry if its awesome the next day cold, on toast.