Tangy Tomatoey Soybeans

• 125 g soybeans, soaked overnight
• 2 cups water
• 2 teaspoons vegetable oil
• 34 medium onion, chopped
• 2 tablespoons tomato paste
• 12 teaspoon mustard seeds
• 14 teaspoon red chili powder
• 14 teaspoon garam masala powder (optional)
• 2 tablespoons cilantro leaves, chopped
• salt

1. Bring a pot of water (2 cups) to a boil, lower flame, add salt to taste (around 1/4 tsp), and cook the pre-soaked soy beans for about 30 minutes, or until cooked.
2. Drain.
3. While the beans are cooking, heat oil in a saucepan on a medium-high flame and add the mustard seeds.
4. When they start sputtering, add the chopped onions and saute until they turn brown.
5. Now add the tomato paste, red chili powder, garam masala powder, and saute for about 5 minutes.
6. Add the cooked soy beans to the saucepan, mix well and saute for another 5 minutes.
7. Remove from flame, garnish with chopped cilantro and serve hot!

soybeans, water, vegetable oil, onion, tomato paste, mustard seeds, red chili powder, garam masala, cilantro, salt

Taken from www.food.com/recipe/tangy-tomatoey-soybeans-17269 (may not work)