Description
What is Edamame?? Well ok ! its time to learn little Japanese, edamame are baby Soy beans in pods (Japanese to English) (Eda~twig, mame~beans) meaning beans attached to pods. These come under protein rich healthy food category and why not try it.
Where to find it ? Regular Super market frozen aisle, I found it at Meijers. Japanese or Chinese stores should carry fresh and frozen.
How to cook ? Boil them in salted water for 5 minutes with the beans in pods, either discard the pod and use the beans or if you handle little chewy stuff then use the pods too.
What to cook? Here's one little secret recipe and keep visiting us for more new ones.
How do they taste? Real sweet, mild… better than green peas, broccoli or green beans. I would match them to Val beans(minus stinky smell) with sweet pea colour, very soft and tender and you won't know a thing that they are Soy. In simple… similar to Avarakkai (Indian broad beans)
Soy Bean sambar / Sambar/ Edamame Sambar / Lentil Curry / Dal with Edamame
| Ingredients | |
|---|---|
| 10 nos | Edamame |
| ½ cup | Split red gram (toor gram / thuvaram paruppu) |
| 1 no | Onion |
| 1 no | Tomato (chopped) |
| 1 no | Green chili |
| ¼ tsp | Turmeric |
| 1 tsp | Red chili powder |
| 2 tsp | Coriander /dhania powder |
| 1 tsp | Sambar powder (store bought) |
| 2 tbsp | Tamarind juice( marble size) |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Fenugreek seeds |
| 1 no | Dry red chili |
| 5 nos | Curry leaves |
| ¼ tsp | Asafoetida |
| 2 cup | Water |
| 2 tsp | Salt |
| 1 tsp | Ghee |
| 1 tsp | Oil |
| 2 stks | Coriander leaves |
| 2 cup | Water (for boiling) |
| 1 tsp | Salt (for boiling) |
Instructions
This sambar recipe is one of my quickest easy way, so try and let me know. All you need is a pressure cooker. Soaking dal is optional but I normally prefer soaking for at least 15 minutes. Add in extra vegetables to make it more attractive..
Heat oil and ghee in a pressure cooker pan, splutter mustard, cumin, dry red chili, fenugreek seeds and curry leaves. Sprinkle asafoetida, add the lengthwise cut onions, chopped tomatoes, soaked toor gram, 2 cups water, turmeric powder, chili powder, dhania powder, sambar powder, tamarind juice and salt. Cover with lid and pressure cook upto 2 whistles. Meanwhile in a separate pan, bring water to a boil, add 1 tsp of salt and add the edamame, cook ofr 4 minutes and drain. You can either remove the pods and separate the beans or use them as a whole. When pressure releases, add the cooked edamame, bring to one boil, garnish with coriander leaves and switch off. Serve plain rice topped with ghee and this edamame sambar with choice of side, in my case would be a simple omelette….and definitely some kind of leftover curry from the refrigerator, on a cold wintery day after heavy load of office work or teasing chorus around every corner of the house. You will be definitely thankful!!
9 Comments
Hi Mullai,
Tried this receipe saturday, camout very well & my husband liked it too.
Hi Mullai di,
This sambhar looks great! I really want to try it. But you know di, I never get the actual sambhar taste, my sambhar just goes wrong some way or the other. We are punjabis and so very fond of south indian food but my sambhar never gives that smell at all. Everythime I smell the sambhar being cooked in the neighbour’s apartment I feel jealous (hope my neighbour doesn’t read this) Can you tell me where i am going wrong? I have tried MTR, MDH, etc…this time i brought some home made sambhar powder from india but it still doesn’t work. (btw i use the dried coconut powder and not the fresh one. is that the problem?)
can you please guide me?
Thanks!
Shanu.
Shanu, try fixing these… I know most North Indians use oily dal (Toor dal with oil), a type which is sold in many Indian stores. I personally don't prefer that for sambar..and that could be one reason for the taste difference. Try to buy (no oil) Toor dal and soak for at least 15 minutes before you cook. Then use good quality red chili powder and coriander powder (don't buy boxed brands.. try local swad fine ground if you don't bring from India). MTR sambar powder will do the rest , check this forum topic for a picture,
http://www.spiceindiaonline.com/delectable_or_disappointment
follow the recipe and definitely you will know the difference. Using ghee for tadka will bring those neighbors to your house. Good luck !!
Ohhhh Mullai di! thanks a lot for a detailed reply…I will definitely try the remedies you mentioned! I am getting a new hope 🙂
thanks again!
Shanu.
Hi Mullai
Sounds very interesting and I want to try .. but will I get this in Chennai ?
Sue:)
Preethi, Its been a couple of years since I visited my hometown, so I don't have a clue as to what these modern supermarkets sell nowadays. I heard that some posh markets do carry some but not really sure, why don't you check and let us know ? Thanks.
Hi Mullai, Edamame sambar sounds creative. But the pod is usually discarded after the seeds are eaten. I have never heard about eating the whole thing.
In M’sia shops sell this as baby beans / sweet beans…
Cheers
Busy Bee
Mullai,
Edamame sambar looks great in nutrious value.