Soybean Dry Vegetable
This Soybean Dry Vegetable recipe is a delicious and healthy way to add protein to your diet while keeping the calories and carbs low. The dish is vegan, gluten-free, and low in carbs and calories, making it an excellent option for those trying to lose weight. Soybeans are a good source of plant-based protein, and this dish is packed with vegetables, making it a nutritious and balanced meal. However, people with a soy allergy should avoid this dish.
Allergen Information: Contains Soy
Nutrition Facts
Per serving
Energy
169 kcal
Protein
13 g
Carbs
9 g
Fat
8 g
Fiber
10 g
Ingredients
Onion Finely Chopped
0.5 medium cup (75g)
chopped tomato
0.5 medium cup (75g)
Ginger Paste
1 tsp (2.5g)
Cumin seeds
1 tsp (2.5g)
Coriander Powder
1.5 tsp (3g)
Turmeric powder
0.5 tsp (2.5g)
Red chilli Power
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Soya bean, white
100 gms (100g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Garlic paste
0.5 tsp (2.5g)
Instructions
Preparation
Soak soya beans in water overnight
Pressure cook soya beans until it gets tender.
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add coriander powder, cumin powder, turmeric powder, and salt. Stir well.
Add boiled soybeans and mix well, ensuring the beans are coated in the masala.
Cover the pan with a lid and let it cook for 5-7 minutes over medium heat.
Garnish with fresh coriander leaves and serve hot.