How to make Urad Dal Soya Keema -

Soya granules and split black grams cooked together make a tasty dish.

Sanjeev Kapoor

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

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


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.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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 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.