Soya Beans Peanut Sundal | Soy bean Stir fry

I usually prepare White or Kala Chana for every chaturthi festival. Even Lord Vinayaka/Ganesh may expect different varieties right? This year for his birthday I planned to invite him with the traditional Neivedhyam/ Kozhukattai and Soya Beans Peanut sundal. I posted here in advance for you guys to do so. Advance Ganesh Chaturthi to ALL…

Ingredients

Dried Soya Beans – 1 & 1/2 Cup

Dried/Raw Peanut – 1/2 Cup Green Chili – 2 Number
Grated Coconut – 2 Tbsp
Turmeric Powder – 1/2 tsp

Curry Leaves – Few

Water and Salt – As Required

Mustard, Channa and Urad dal – To temper

Oil – 1/2 Tbsp

Method

Soak Soy beans and Peanut for 6 hours.
Pressure cook with salt for a whistle (Not more than that).

Heat Oil, temper the ingredients add Turmeric, Curry leaves, Chili saute well.

Finally add coconut and boiled stuff.Mix well and serve hot.

Notes

If not making for festivals add Garam Masala and chopped onions after tempering to suite your taste.
Becomes mushy when you overcook soya beans.
You may get some soy bean skins after pressure cooked, so remove it before frying.