Equipment
- Non-sticky pan
- Bowl
Ingredients
Soybeans
- ½ cup soybean
Oil
Vegetables
- ¼ cup chopped onion
- ¼ cup chopped tomato
- 2 chopped green Chili
- 2 tbsp chopped cilantro
Spices
- ¼ tsp kashmiri red chili powder
- ¼ tsp ground turmeric
- ¼ tsp Ground cumin
- 1 clove garlic - crushed
- ½ tsp crushed ginger
Seasoning
- ½ tsp salt (as per taste)
- ¼ tsp sichuan pepper
- ½ tbsp lemon juice
Instructions
- Roast soybeans in a pan for 5-10 minutes on medium-high heat, stirring continuously until they are roasted and turn slightly brown. You can add oil to roast them, but I prefer without it. Once roasted, set them aside.½ cup soybean
- Add all vegetables, tomato, onion, ginger, garlic, cilantro, all spices, and seasonings to the bowl.¼ cup chopped onion, ¼ cup chopped tomato, 2 chopped green Chili, 1 clove garlic - crushed, ½ tsp crushed ginger, 2 tbsp chopped cilantro, ¼ tsp kashmiri red chili powder, ¼ tsp ground turmeric, ¼ tsp Ground cumin, ¼ tsp sichuan pepper, ½ tbsp lemon juice, ½ tsp salt (as per taste)
- Add roasted soybeans to a bowl.
- In a pan, heat mustard oil for a min on high heat. Once hot, pour oil into the bowl. Combine everything well and bhatmas sadeko is ready to be served.½ tbsp mustard oil or any vegetable oil
Video
Notes
#. You can also add oil to roast soybeans. I am doing dry roast for this recipe.
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 240kcal | Carbohydrates: 25g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 3345mg | Potassium: 267mg | Fiber: 6g | Sugar: 7g | Vitamin A: 203IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 2mg
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!