Please connect to Internet to continue
Preparation Time : 240
Cook Time : 25
Total Time : 265
1 Cup Chickpea / Kabuli Chana
1 Cup Soya granules
2 tbsp Oil
1/2 tsp Cumin seeds
1 bay leaf
2 medium Onion chopped
1 Green Chilly slit
1 sprig Curry leaves
1 tsp Ginger Garlic paste
1 large Tomato chopped
1 tbsp Kashmiri red chilly powder
1/2 tsp Turmeric powder
1/2 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Fennel powder
1 tsp Garam Masala powder
1/4 tsp Crushed pepper
1 small pinch Asafodita/ Hing
2 tbsp Coriander leaves chopped
1 tbsp Salt or to taste
2-3 Water or as required
Wash the chickpea 2-3 times and soak them overnight or atleast 4-6 hours. Drain the water and pressure cook them with some water and salt for 3-4 whistles. Be careful not to turn them mushy but just soft. Once pressure released drain and keep aside. Reserved the water for the curry.
Wash the soya granules well. Take warm water, add the washed soya chunks, cover and keep aside till further use. Just before adding to the curry drain thr water and squeeze off the water nicely.
Heat oil in a pot. Add cumin seeds and bay leaf and let the seeds crackle.
Add in the chopped onions, curry leaves and green chilly, saute till onion turns soft.
Add in the ginger garlic paste and saute till the raw smell goes away and onion starts to brown.
Add in the chopped tomatoes and saute till it turns mushy.
Add in the masala powders – kashmiri chilly, turmeric, cumin, corainder, fennel, Garam masala, crushed pepper, asafodita and saute for a min.
Add in the drained cooked chickpea, soya chunks, salt to taste, mix well with the masala and cook for about 5 mins.
Add in water as requirrd and cook for 10-12 mins. Adjust the gravy consistency as per your requirements and add chopped coriander leaves and take off the heat.
Enjoy with rice or any Indian flat bread.
Served with poori, onion slices, fried green chilly and mango pickle.
Please Login to comment
Akum Raj Jamir