Nepal

The other day I was taking a study break and flipping through my favorite Indian cookbook, Mangoes and Curry Leaves. I came across an interesting-sounding recipe for Nepalese simmered soybeans. I never knew that edamame were used outside of South Asian food, so I immediately wanted to try the recipe. What with studying and all, I didn't get a chance to until today. It was really good and so pretty to look at! And the lightly-spiced soybeans (between a soup and a curry) came together in 20 minutes while the rice was cooking. Definately a keeper.

Nepalese Simmered Spiced Soybeans (serves 4)

1 medium onion, chopped
1 tbsp minced ginger
1 tbsp minced garlic
1 spicy red chile, chopped
1 large tomato, chopped
1 tbsp oil
1 tsp ground cumin

1/2 tsp garam masala
1/2 tsp ground tumeric
1 tsp salt
1 cup water
2 cups soybeans, fresh or frozen
1/2 cup chopped coriander

Heat the oil in a medium saucepan. Add the onions, ginger, garlic, and chile, and sautee over high heat for about two minutes. Add the spices and stir briefly. Add the chopped tomato and stir-fry for about 1 minute. Add the water and soybeans. Let the mixture come to a boil, and then simmer for about 10 minues, or until the soybeans are tender but still firm to the bite. Stir in the coriander (the coriander is a crucial component of the dish, not just a garnish). Serve with plenty of rice to soak up the sauce.

Enjoy!