Dairy-Free Bhatmas Sadheko (Spicy Soybean Snack)

Ingredients

• 1 cup Dried soybeans
• 1/2 medium Red onion
• 1 small Green chilies
• 1.27 cm Ginger
• 2 cloves Garlic
• 1 tbsp Lemon juice
• 1 tsp Mustard oil
• 1/2 tsp Salt
• 2 tbsp Cilantro

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

Instructions

1. 1Place the 1 cup of dried soybeans into a medium bowl. Add enough cold water to cover the soybeans by at least 5.08 cm (about 5 cm). Let the soybeans soak at room temperature for a minimum of 4 hours, or preferably overnight (8-12 hours), until they have visibly plumped up.
2. 2While the soybeans are soaking or after they are drained, prepare the other ingredients. Finely chop the 1/2 medium red onion into pieces no larger than 0.3175 cm (0.3 cm). Finely chop the 1 small green chili into pieces no larger than 0.3175 cm (0.3 cm). Peel and finely mince the 1.27 cm ginger and the 2 cloves garlic.
3. 3Drain the soaked 1 cup of soybeans thoroughly using a colander. Heat a 25.4 cm (25 cm) skillet or a similar-sized heavy-bottomed pan over medium heat (approximately 176.7°C / 175°C). Add the drained soybeans to the dry pan and roast them, stirring frequently, for 15-20 minutes, until they are crispy, golden brown, and make a slight popping sound.
4. 4Transfer the roasted 1 cup of soybeans to a medium mixing bowl. Add the finely chopped 1/2 medium red onion, 1 small green chili, 1.27 cm ginger, and 2 cloves garlic. Pour in the 1 tbsp lemon juice and 1 tsp mustard oil. Sprinkle in the 1/2 tsp salt and the 2 tbsp cilantro, which should be roughly chopped.
5. 5Stir all the ingredients in the bowl together thoroughly until everything is well combined. Serve immediately to enjoy its crispy texture.

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