Prepare to embark on a mouthwatering journey that will transform your perception of plant-based cooking forever! This Baked Soybeans with Chutney recipe isn't just a meal—it's a flavor explosion that combines traditional Indian spices with hearty, protein-packed soybeans. Whether you're a seasoned chef or a curious home cook, this dish promises to tantalize your taste buds and introduce you to an incredibly satisfying and nutritious culinary experience that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 2 cups dried soybeans (soaked overnight)
- 1 cup onion, chopped
- 1 cup tomato chutney
- 2 tsp cumin seeds
- 1 tsp turmeric powder
- Salt to taste
- 3 tbsp oil
- Fresh cilantro for garnish
Instructions
- Begin by preparing the soybeans. Rinse the soaked dried soybeans under cold water to remove any residual impurities. Drain and set aside.
- In a large pot, heat 3 tablespoons of oil over medium heat. Once the oil is hot, add 2 teaspoons of cumin seeds and sauté them until they become fragrant, which should take about 1 minute.
- Add 1 cup of chopped onions to the pot. Cook the onions, stirring frequently, until they become translucent and slightly golden, approximately 5-7 minutes.
- Stir in 1 teaspoon of turmeric powder and mix well to combine with the onions and cumin. Cook for an additional minute to toast the spices.
- Add the soaked and drained soybeans to the pot, stirring to coat them with the onion and spice mixture.
- Pour in 1 cup of tomato chutney, mixing it thoroughly with the soybeans and other ingredients. Season with salt to taste.
- Add enough water to cover the soybeans by about an inch. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 45 minutes to 1 hour, or until the soybeans are tender.
- Check the soybeans occasionally, stirring and adding more water if necessary to prevent sticking. The final consistency should be moist but not soupy.
- Once the soybeans are cooked, taste and adjust seasoning if needed. Remove from heat.
- Transfer the baked soybeans to a serving dish and garnish with freshly chopped cilantro.
- Serve hot as a main dish or side dish, enjoying the rich flavors of the Indian-inspired baked soybeans with chutney.
Tips
- Soak Smartly: Always soak dried soybeans overnight to ensure even cooking and optimal texture. This helps reduce cooking time and improves digestibility.
- Spice Management: Toast your cumin seeds and turmeric carefully to release their maximum flavor potential. Watch them closely to prevent burning.
- Liquid Balance: Monitor the water level during cooking. Soybeans absorb liquid quickly, so add water incrementally to prevent drying out.
- Chutney Selection: Choose a high-quality tomato chutney for the best flavor profile. Homemade or artisanal chutneys work wonderfully.
- Garnish Generously: Fresh cilantro isn't just a decoration—it adds a bright, fresh dimension to the rich, spiced beans.
- Make-Ahead Magic: This dish tastes even better the next day, so don't hesitate to prepare it in advance for meal prep or entertaining.
Nutrition Facts
Calories: 188kcal
Carbohydrates: 24g
Protein: 7g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
