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Roasted Soybean Pickle (भटमासको अचार)

About Roasted Soybean Pickle (भटमासको अचार)

Bhatmas ko Achar, or Roasted Soybean Pickle, is a popular condiment in Nepal, enjoyed as a side dish or a snack. It's known for its nutty flavor, crunchy texture, and the spicy kick it provides. This achar is a staple in many Nepali households and is often served with dal bhat (lentil soup and rice) or chiura (beaten rice). It's not just a delicious food, but it's also considered a good source of protein and other nutrients, making it a part of the healthy Nepali diet.

Picture of Roasted Soybean Pickle

History

The history of Bhatmas ko Achar is deeply rooted in the agricultural and culinary traditions of Nepal. Soybeans have been cultivated in the region for centuries, likely introduced from neighboring countries like China and India. As an affordable and protein-rich legume, soybeans became an important part of the Nepali diet, especially in rural areas where access to other protein sources was limited. The transformation of soybeans into 'achar' likely stems from traditional preservation methods. Pickling, especially using spices and oil, is a long-standing practice in the region, used to extend the shelf life of ingredients and add flavor. Over time, Bhatmas ko Achar evolved into the delicious and beloved side dish that it is today. The recipe would have varied slightly region to region, based on availability of specific spices and individual preferences, which explains the small variations in recipes you might find. It’s also believed to have been more common in rural and mountainous regions due to availability of soybeans and the ease of preservation, and has now become more mainstream throughout the nation.

Fact 1

Bhatmas ko Achar is a good source of plant-based protein due to the high soybean content.

How to prepare?

soybeans - 1 cupmustard_oil - 2-3 tablespoonsgarlic - 4-5 cloves, mincedginger - 1 teaspoon, mincedgreen_chilies - 1-2, finely chopped (or to taste)red_chili_powder - 1/2 teaspoon (or to taste)turmeric_powder - 1/4 teaspooncumin_powder - 1/2 teaspooncoriander_powder - 1/2 teaspoonfenugreek_seeds - 1/4 teaspoonasafoetida - a pinchsalt - to tastetomato - 1 small, finely chopped (optional)lemon_juice - 1 tablespoon (optional)fresh_coriander - 2 tablespoons, chopped (optional)

Learn step by step to prepare Roasted Soybean Pickle

  • 1
    Heat a pan and dry roast the soybeans until they turn golden brown and crunchy. Be careful not to burn them. Let them cool completely.
  • 2
    Crush the roasted soybeans coarsely. You can use a mortar and pestle or a food processor, but do not make a fine powder. They should have a slightly coarse texture.
  • 3
    Heat mustard oil in a pan. Add fenugreek seeds and asafoetida. Let them splutter.
  • 4
    Add minced garlic and ginger. Sauté until they turn golden brown.
  • 5
    Add chopped green chilies, and sauté for a minute.
  • 6
    Add red chili powder, turmeric powder, cumin powder, and coriander powder. Sauté for a few seconds, being careful not to burn the spices.
  • 7
    Add the chopped tomatoes (if using) and salt. Cook until they soften.
  • 8
    Add the crushed soybeans to the pan and mix well with the spices.
  • 9
    Sauté for another 2-3 minutes to allow the flavors to meld.
  • 10
    Remove from heat and let it cool down a bit.
  • 11
    Add lemon juice (if using) and garnish with fresh coriander. Mix well.
  • 12
    Transfer to an airtight container. You can serve immediately or store in refrigerator to have later.
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