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As I mentioned earlier in one of my posts, I love my beans. I like the nutty flavor and soft texture of all the beans. In India, my bean database was limited to garbanzo (Chick peas) and kidney beans. But after coming to the U.S, my database expanded with black, pinto,navy, lima, adzuki(havent tried this yet), cannellini and last, but definitely no where near least soybeans. Find more about beans here. So coming to Soybeans, I was always under the impression that they cannot be eaten as regular beans (don't ask me why!!!) May be because so many other things...


46 serving

Total time

55 minutes


  • 1 cup Soybeans ((soaked for at least 4hrs))
  • 2 onions (- chopped)
  • 3 chilies (Green)
  • 2 tbsp Kasuri methi
  • 1 tsp chili powder
  • ¼ tsp Turmeric
  • to taste Salt


  1. Pressure cook the soy beans until done.
  2. Heat 1tbsp of oil in a pan, saute onions till lightly browned.
  3. Add green chilies, soybeans and saute on medium flame until the beans start to turn light brown for about 10-12 minutes.
  4. Add kasoori methi, chili powder and salt and mix well. Sprinkle some water if you feel the mixture is too dry.
  5. Cook for another 5minutes and serve hot.
  6. View the recipe instructions at Cook's Hideout

Contains allergens
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