Ingredients for Tangy Tomatoey Soybeans
- Soybeans
- Water for boiling soybeans
- Vegetable Oil
- Onion
- 2 tablespoons tomato paste
- 1 teaspoon mustard seeds
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala powder
- Cilantro Leaves
- Salt to taste
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How to Make Tangy Tomatoey Soybeans
- In a large pot, bring 4 cups of water to a boil. Add pre-soaked soybeans and salt to taste. Reduce heat to low, cover, and simmer for 30 minutes, or until soybeans are tender.
- Drain the cooked soybeans and set aside.
- While the soybeans are cooking, heat vegetable oil in a medium saucepan over medium-high heat. Add mustard seeds and cook until they begin to sputter (about 30 seconds).
- Add the chopped onion to the saucepan and sauté until softened and lightly browned (about 5 minutes).
- Stir in the tomato paste, red chili powder, and garam masala powder. Sauté for another 5 minutes, stirring frequently, until fragrant.
- Add the cooked soybeans to the saucepan. Mix well to combine and sauté for 5 more minutes, allowing the flavors to meld.
- Remove from heat and garnish with chopped cilantro. Serve hot as a delicious side dish or sandwich filling!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
15g
Fat
4g
Carbs
3g