Bhatmas Sadeko (Spiced Soybeans)

Ingredients

• 1 cup Dry Soybeans
• 1 tablespoon Mustard Oil
• 0.25 cup Red Onion
• 1 small Green Chili
• 1 teaspoon Ginger
• 1 teaspoon Garlic
• 0.25 teaspoon Turmeric Powder
• 1 tablespoon Lime Juice
• 0.5 teaspoon Salt
• 2 tablespoons Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 cup of dry soybeans in a large bowl and cover them with at least 3 cups of cold water. Let the soybeans soak for a minimum of 4 hours or up to 12 hours (overnight) at room temperature.
2. 2After soaking, drain the 1 cup of soybeans thoroughly using a colander. Spread the drained soybeans on a clean kitchen towel or several layers of paper towels and pat them completely dry to ensure they roast evenly.
3. 3Heat a 25.4 cm or 30.48 cm dry skillet over medium heat (approximately 162.8-176.7°C or 160-175°C surface temperature). Add the dried 1 cup of soybeans to the hot skillet. Dry-roast the soybeans, stirring frequently with a wooden spoon or spatula, for 15-20 minutes, until they are golden brown, visibly crispy, and have a nutty aroma.
4. 4Remove the roasted 1 cup of soybeans from the skillet and spread them in a single layer on a plate or baking sheet. Allow them to cool slightly for 5-10 minutes; this helps them become even crispier.
5. 5While the soybeans cool, prepare the dressing. Finely chop the 0.25 cup of red onion. Mince the 1 small green chili (remove seeds for less heat, if desired). Mince the 1 teaspoon of ginger and the 1 teaspoon of garlic. In a medium mixing bowl, combine the 1 tablespoon of mustard oil, the chopped 0.25 cup of red onion, the minced 1 small green chili, the minced 1 teaspoon of ginger, the minced 1 teaspoon of garlic, the 0.25 teaspoon of turmeric powder, the 1 tablespoon of lime juice, and the 0.5 teaspoon of salt. Stir well to combine all ingredients.
6. 6Add the slightly cooled 1 cup of roasted soybeans to the bowl with the dressing. Toss everything together thoroughly until the soybeans are evenly coated. Finely chop the 2 tablespoons of cilantro and sprinkle it over the mixture. Serve immediately to enjoy its crisp texture.

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