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black soya bean mustard oil whole wheat flour salt cummin seeds garlic chillies asofoetida Garam Masala
Viewed: 40 - Published at: 4 years agoIngredients
- 1 cup black soya bean or bhatt
- 2 tablespoon mustard oil
- 2 tablespoon of whole wheat flour
- salt to taste
- For the tempering:
- 1/2 tsp of cummin seeds
- 8-9 cloves of garlic
- 3-4 whole red dried chillies
- 1 tsp of jumboo (optional if not readily available - Tibetan herb called jumboo)
- a pinch of asofoetida or hing
- Garnish :
- A pinch of homemade garam masala (cummin, cloves, cinnammon, big cardamoms, green cardamoms, black pepper)
Method
- Method
- In a cast iron vessel karhai, put in mustard oil
- When hot, put in the soya beans, lower the flame and saute for about five minutes till the beans start crackling.
- Add the wheat flour to the beans and roast till the flour turns pink.
- Add about a litre of water, stir well, add salt to taste and pressure cook the beans for about twenty minutes.
- Open the cooker, and add the tempering.
- In one tablespoon of pure ghee, add finely chopped cloves of garlic first, when they turn pink, add cummin seeds, red whole chillies broken into two, asafoetida; turn off the flame add the jumboo(optional - tempered with a Tibetan herb called jumboo) and pour it over the cooked beans.
- Sprinkle a pinch of garam masala on top, and finally add the chopped coriander leaves.
- Serve with boiled rice.
