Urad Dal Soya Keema

Ingredients list for Urad Dal Soya Keema

• 1 cup Split Skinless Black Gram soaked
• 1 cup Soya Granules soaked
• 2 tablespoons Oil
• 1 teaspoon Cumin seeds
• 12-15 Black peppercorns
• 1 tablespoon Coriander seeds
• 2 Green chillies cut into 2
• 1 tablespoon Ginger finely chopped
• 1 tablespoon Garlic finely chopped
• 1 large Onion finely chopped
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Dried mango powder (amchur)
• to taste Salt
• 2 medium Tomatoes puréed
• 1/4 cup Yogurt
• 1 teaspoon Garam masala powder
• 14-16 Fresh mint leaves
• 1 tablespoon Ghee
• a pinch Asafoetida
• for garnishing A fresh mint sprig

Method

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.
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.
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.
4. Add soya granules and yogurt, mix well and cook for 2-3 minutes. Add garam masala powder and mint leaves and mix.
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.
6. Transfer into a serving bowl, garnish with a mint sprig and serve hot.

Nutrition Info