• Prep Time 15-20 minutes
  • Cook Time 20-25 minutes
  • Serving For 4 People
  • Difficulty Easy
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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.

 

 

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Harpal Sokhi

About

Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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