As I mentioned earlier in one of my posts, I love my beans. I like the nutty flavor and soft texture of all the beans. In India, my bean database was limited to garbanzo (Chick peas) and kidney beans. But after coming to the U.S, my database expanded with black, pinto,navy, lima, adzuki(havent tried this yet), cannellini and last, but definitely no where near least soybeans. Find more about beans here.
So coming to Soybeans, I was always under the impression that they cannot be eaten as regular beans (don’t ask me why!!!) May be because so many other things are made of them, I never thought that they can also be eaten as is.
My mom actually started using them for quite a while now. She adds them to her idli batter (soaks a handful of them along w/ Urad dal), wheat flour (gets them milled along with wheat) and also makes gravy curries.
Thats when I bought Soybean flour and started adding it to chapathis, cakes (just a little bit to the flour) and breads. Get more information on Soybeans here.
This is the first curry I made with soybeans and I was pleasantly surprised with the delicate taste and texture of soybeans.