Middle Eastern Sauce
|Soybeans||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
|Low fat yogurt||1⁄2 Cup (8 tbs)|
|Sesame oil/Vegetable oil||1⁄2 Teaspoon|
|Curry powder||1⁄4 Teaspoon|
|Minced garlic||1 Teaspoon|
Simmer soybeans in water with 1 teaspoon salt in a covered saucepan 3 hours; drain, reserving 1/2 cup liquid.
Puree soybeans with, remaining ingredients in a food processor or blender; add reserved liquid as necessary for a medium sauce consistency.
Serve warm over steamed vegetables, chicken, or lamb.
Or refrigerate until chilled and serve as a dip for assorted vegetables.