Chilli Tempered Soybeans, Cowpea and Dried Sprats
Pulses are becoming a favourite healthy ingredient around the world. We mixed them with sprats to give double the texture and flavour as a great accompaniment to rice. Try out the recipe below.
Ingredients
Chilli Tempered Soybeans, Cowpea and Dried Sprats:
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Olive oil 50 ml
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Curry leaves 20 g
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Lemongrass, thinly sliced 15 g
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Garlic, thinly sliced 30 g
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Ginger, shredded 20 g
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Green chilies, thinly sliced 100 g
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Onions, sliced 200 g
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Red chilies, dried, cut into strips 20 g
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Soybeans, white, soaked, boiled & drained 250 g
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Cowpeas, black, soaked, boiled & drained 250 g
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Dried sprats, fried 500 g
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Tomatoes, cubed 200 g
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Crushed pepper 5 g
Preparation
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Chilli Tempered Soybeans, Cowpea and Dried Sprats:
- Heat oil in a pan and fry the curry leaves, lemongrass, garlic, ginger, chillies and onions on low fire till fragrant.
- Add dried chillies and sauté further till golden.
- Add the boiled soybeans, cowpeas, fried sprats, Knorr Aromat Seasoning Powder, tomatoes, Knorr Lime Seasoning Powder, pepper and temper it well.
- Serve as an accompaniment with rice meal.
