Soya granules and split black grams cooked together make a tasty dish.
- Soaked split skinless black gram (urad dal) – 1 cup
- Soaked soya keema – 1 cup
- Oil – 2 tbsp
- Cumin seeds – 1 tsp
- Black peppercorns – 12-15 no
- Dried coriander seeds – 1 tbsp
- Green chillies, (cut into 2) – 2 no
- Ginger finely chopped – 1 tbsp
- Garlic finely chopped – 1 tbsp
- Onion, finely chopped – 1 no large
- Red chilli powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Dried mango powder – 1 tsp
- Salt – to taste
- Tomatoes, puréed – 2 no medium
- Yogurt – 1/4 cup
- Garam masala powder – 1 tsp
- Mint leaves – 14-16 no
- Ghee – 1 tbsp
- Asafoetida – a pinch
- A mint sprig – for garnishing
- Heat oil in a non stick kadai. Add cumin seeds, black peppercorns, dried coriander seeds, green chillies, ginger, garlic and sauté for 1-2 minutes.
- Add onion and sauté for 2-3 minutes. Add urad dal, red chilli powder, turmeric powder, dried mango powder, salt and mix well.
- Add tomato purée and sauté for 2-4 minutes. Add approximately 2 cups water. Cover and cook for 4-5 minutes till urad dal is cooked.
- Add soya keema, yogurt, mix well and cook for 2-3 minutes. Add garam masala powder, mint leaves and mix.
- Heat ghee in a small non stick pan; add a pinch of asafetida and sauté for half a minute. Pour the tempering over the subzi and cover immediately. Switch off the heat and keep covered for 3-4 minutes.
- Transfer into a serving bowl, garnish with a mint sprig and serve hot.