Pressure cook the soaked Soyabeans in salt water till it becomes soft. I keep it for 1 whistle.
Heat oil in a pan and when it is hot add the ginger-garlic paste. Keep stirring, once the raw smell of the ginger-garlic paste has gone, add the onions. Saute till the onions become translucent.
Add the tomatoes and 1/2 t.sp salt. Keep stirring and smashing the tomatoes with laddle.
Once the tomatoes get cooked and all get smashed add the sambhar powder, salt, garam masala powder.
Stir for a minute. Add the cooked and strained Soyabeans. Mix it nicely, so that all the masala spreads evenly over the soyabeans.
Cover and cook for about 10 - 15 minutes on low flame. Keep stirring in between, to avoid sticking to the bottom of the vessel. Sprinkle some water if needed.
Serve hot with rice or chapathis.
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