How to make Urad Dal Soya Keema -
Soya granules and split black grams cooked together make a tasty dish.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Split Skinless Black Gram, Soya Granules (सोया ग्रैन्यूल्ज़)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Urad Dal Soya Keema checkout Sookhi Urad Dal Amritsari. You can also find more Main Course Vegetarian recipes like Green Vegetable Stir Fry Besanwali Bhindi Barley Risotto with Mushrooms Tortilla With Grilled Vegetables And Rice
Urad Dal Soya Keema Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Urad Dal Soya Keema Recipe
Split Skinless Black Gram soaked 1 cup
Soya Granules soaked 1 cup
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Black peppercorns 12-15
Coriander seeds 1 tablespoon
Green chillies cut into 2 2
Ginger finely chopped 1 tablespoon
Garlic finely chopped 1 tablespoon
Onion finely chopped 1 large
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Dried mango powder (amchur) 1 teaspoon
Salt to taste
Tomatoes puréed 2 medium
Yogurt 1/4 cup
Garam masala powder 1 teaspoon
Fresh mint leaves 14-16
Ghee 1 tablespoon
Asafoetida a pinch
A fresh mint sprig for garnishing
Method
Step 1
Heat oil in a non-stick kadai, add cumin seeds, black peppercorns, coriander seeds, green chillies, ginger and garlic and sauté for 1-2 minutes.
Step 2
Add onion and sauté for 2-3 minutes. Add split black gram, red chilli powder, turmeric powder, dried mango powder and salt and mix well.
Step 3
Add tomato purée and sauté for 2-4 minutes. Add approximately 2 cups water. Cover and cook for 4-5 minutes till split grams are cooked.
Step 4
Add soya granules and yogurt, mix well and cook for 2-3 minutes. Add garam masala powder and mint leaves and mix.
Step 5
Heat ghee in a small non-stick pan, add a pinch of asafoetida and sauté for ten seconds. Pour the tempering over the subzi and cover immediately. Switch off the heat and keep covered for 3-4 minutes.
Step 6
Transfer into a serving bowl, garnish with a mint sprig and serve hot.
Nutrition Info
Calories : 1515 Kcal
Carbohydrates : 167 gm
Protein : 89.8 gm
Fat : 54.2 gm
Other : Iron- 24.3mg
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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.
