Spicy South Asian Soybean Curry

1.If using dried soybeans, soak them overnight in plenty of water. Drain and rinse before cooking.

2.Cook the soaked soybeans in a pressure cooker with 3 cups of water and a pinch of salt until soft (about 20 minutes) or boil in a pot until tender, then drain. If using canned or pre-cooked soybeans, rinse and drain them well.

3.Heat vegetable oil in a large pan over medium heat. Add cumin seeds and mustard seeds; let them splutter for about 30 seconds.

4.Add asafoetida, then add the finely chopped onions. Sauté until golden brown, about 7-8 minutes, stirring frequently to avoid burning.

5.Add minced garlic, grated ginger, and green chilies. Cook for 2-3 minutes until fragrant.

6.Add chopped tomatoes and cook until they break down and the oil starts to separate from the mixture, about 5-6 minutes.

7.Stir in turmeric powder, red chili powder, coriander powder, ground cumin, ground black pepper, and salt. Cook the spices with the tomato mixture for 2 minutes to enhance their flavors.

8.Add the cooked soybeans to the pan and mix well to coat them with the spice mixture.

9.Pour in 1 cup of water to create a curry consistency. Bring to a boil, then reduce heat and simmer for 10 minutes, allowing the flavors to meld and the curry to thicken slightly.

10.Sprinkle garam masala over the curry and stir well. Cook for another 2 minutes.

11.Turn off the heat and stir in lemon juice for a fresh tangy finish.

12.Garnish with chopped fresh cilantro leaves before serving.