How to make Soya Keema Urad -
Soya granules and split skinless black grams cooked together is simply delicious.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Soya granules (सोया ग्रैन्यूल्ज़), Split skinless black gram (dhuli urad dal)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Soya Keema Urad checkout Soya Baingan Keema, Soya Keema Tinda, Soya Delight, Soya Chop Patio . You can also find more Main Course Vegetarian recipes like Baked Mushrooms With Nutty Oat Stuffing Moolyachi Bhajee Sai Bhaji Achari Besan-Cook Smart
Soya Keema Urad Recipe Card
With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or beancurd, the beans are also fermented and used to make flavouring pastes and condiments, notably the Japanese soy sauce or shoyu and miso and the Indonesian tempeh.
Prep Time : 4-5 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Soya Keema Urad Recipe
Soya granules soaked in hot water for 30 minutes, drained and sq 200 grams
Split skinless black gram (dhuli urad dal) soaked for 4-5 hours and drained 1/2 cup
Oil 2-3 tablespoons
Medium onions 2 medium
Caraway seeds (shahi jeera) 1 teaspoon tablespoon
Black cardamom 1
Cinnamon 2 inches
Cloves 6-7
Black peppercorns 1 teaspoon
Medium tomato finely chopped 1
Ginger-garlic paste 1 tablespoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Fresh coriander sprigs 4-5 + for garnishing
Scraped fresh coconut 1/4 cup + for garnishing
Method
Step 1
Heat oil in a non-stick pan. Roughly chop onions.
Step 2
Add 1 tsp caraway seeds and onions to the pan and sauté till onions turn translucent.
Step 3
Dry roast 1 tbsp caraway seeds, black cardamom, cinnamon, cloves and black peppercorns in a non-stick pan. Switch off the heat and set aside to cool.
Step 4
Add tomato and ginger-garlic paste to the onions, mix well and saute for 2-3 minutes. Add turmeric powder and red chilli powder and mix well.
Step 5
Add soya granules, black gram and mix well. Add 1 cup water and salt and mix well. Cover and cook till gram is fully done.
Step 6
Transfer the roasted spices into a grinder jar and grind to a fine powder.
Step 7
Roughly chop fresh coriander sprigs and add to the pan. Cover and continue to cook for 3-4 minutes.
Step 8
Add 1 tsp spice powder and mix well. (Store the remaining ground powder in an airtight container for future use.)
Step 9
Add coconut and mix well. Switch off the heat but keep the pan covered for 8-10 minutes.
Step 10
Transfer into a serving bowl, garnish with coconut and coriander sprig and serve hot.
Nutrition Info
Calories : 1631 Kcal
Carbohydrates : 136.4 gm
Protein : 162.7 gm
Fat : 48.3 gm
Other : Iron- 48.5mg
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
