Bhatmas Sadeko (Roasted Soybeans)

Ingredients

• 1 cup Soybeans
• 1 tbsp Vegetable Oil
• 0.25 cup Red Onion
• 1 Green Chilies
• 1 tsp Ginger
• 0.25 tsp Turmeric Powder
• 0.5 tsp Salt
• 1 tbsp Lemon Juice
• 2 tbsp Cilantro

Instructions

1. 1Place the 1 cup of soybeans into a large bowl and cover them with at least 4 cups of cold water. Allow the soybeans to soak for a minimum of 4 hours, or overnight, until they have visibly plumped up.
2. 2Drain the soaked 1 cup of soybeans thoroughly using a colander. Transfer the drained soybeans to a clean kitchen towel or paper towels and pat them completely dry; this step is important for achieving crispy roasted soybeans.
3. 3Place a 10-inch skillet or a similar-sized pan over medium heat (approximately 300-325°F or 150-160°C). Add the 1 tablespoon of vegetable oil to the pan and allow it to heat for 1-2 minutes until shimmering, then add the dried 1 cup of soybeans. Roast the soybeans for 15-20 minutes, stirring frequently, until they turn golden brown and feel firm and crispy when tested.
4. 4Carefully remove the roasted 1 cup of soybeans from the skillet and transfer them to a medium-sized mixing bowl. Allow them to cool for 5 minutes before proceeding.
5. 5While the soybeans cool, finely dice the 0.25 cup of red onion. Finely mince the 1 green chili and the 1 teaspoon of ginger. Finely chop the 2 tablespoons of cilantro.
6. 6To the bowl with the cooled soybeans, add the 0.25 cup of finely diced red onion, 1 finely minced green chili, 1 teaspoon of finely minced ginger, 0.25 teaspoon of turmeric powder, and 0.5 teaspoon of salt. Stir these ingredients together until well combined.
7. 7Pour the 1 tablespoon of lemon juice over the mixture. Add the 2 tablespoons of finely chopped cilantro. Stir again until all ingredients are evenly coated.
8. 8Serve the Bhatmas Sadeko immediately as a snack. Store any leftovers in an airtight container at room temperature for up to 2 days to maintain crispness.

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