Recipe Description

Soya granules and split black grams cooked together make a tasty dish.

Ingredients:- 

• 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

 

Method:-

1. 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.
2. Add onion and sauté for 2-3 minutes. Add urad dal, red chilli powder, turmeric powder, dried mango powder, salt and mix well.
3. 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.
4. Add soya keema, yogurt, mix well and cook for 2-3 minutes. Add garam masala powder, mint leaves and mix.
5. 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.
6. Transfer into a serving bowl, garnish with a mint sprig and serve hot.