Ingredients
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)
Preparation
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.
