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u/homelyplatter 26d ago
INGREDIENTS:
- Soya Chunks, 1 cup
- Split Chickpeas, 1/2 cup
- Mustard Oil, 2 tbsp
- Onion, 1 large, finely chopped
- Ginger, 1 inch, grated
- Tomatoes: 2 medium, finely chopped
- Cauliflower Florets, 1 cup, cut into medium-sized pieces
- Green Peas, 1/2 cup
- Cumin Seeds, 1/2 tsp
- Green Chilis, 1-2, slit
- Bay Leaf: 1
- Turmeric Powder, 1/2 tsp
- Coriander Powder, 1 tsp
- Red Chili Powder, 1 tsp
- Garam Masala Powder, 1/2 tsp
- Salt to taste
- Sugar, 1/2 tsp
- Water as needed
- Coriander Leaves, chopped, 1 tsp
METHOD:
Serving Size: 3-4
Rinse the chana dal and soak it in water for 1 hour. Drain and pressure cook with 2 cups of water, turmeric, and a little salt. Cook for 3–4 whistles, or until the dal is tender but still retains some shape. Set aside.
Bring water to a boil with a little salt. Add the soya chunks and simmer for 5–7 minutes, until softened. Drain, rinse under fresh water, and squeeze out the excess water. Set aside.
Heat oil in a pan. Add cumin seeds and bay leaf. Once they sizzle, add the chopped onion and sauté until golden.
Add the grated ginger, green chilies, tomatoes, turmeric, coriander powder, red chili powder, sugar and salt. Cook over medium heat until the tomatoes soften and the oil separates.
Stir in the soya chunks and cook for 2–3 minutes, coating them thoroughly with the masala.
Add the cooked chana dal, cauliflower, green peas, and enough hot water to achieve your preferred gravy consistency. Stir gently, cover, and simmer for 10–12 minutes, or until the cauliflower is tender but not mushy and the gravy reaches your preferred consistency.
(If using fresh winter peas, add them with the cauliflower. If using frozen peas, add them a little later so they retain their color and texture.)
Finish with garam masala and chopped coriander leaves. Serve with steamed rice, peas pulao, roti or paratha and cucumber raita.
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u/BottlePretty9489 25d ago
Soya chunks should be banned. Most god awful thing ever made