Soya granules cooked with urad dal in spicy masala.
SOYA KEEMA URAD
Ingredients
200 gms soya granules (keema)
½ cup split skinless black gram (dhuli urad dal), soaked for 4-5 hours and drained
2-3 tbsps oil
2 medium onions
1 tsp + 1 tbsp caraway seeds (shahi jeera)
1 black cardamom
2 inch cinnamon
6-7 cloves
1 tsp black peppercorns
1 medium tomato, finely chopped
1 tbsp ginger-garlic paste
½ tsp turmeric powder
1 tsp red chilli powder
Salt to taste
4-5 fresh coriander sprigs + for garnishing
¼ cup scraped fresh coconut + for garnishing
Method
1. Heat oil in a non-stick pan. Roughly chop onions.
2. Add 1 tsp caraway seeds and onions to the pan and sauté till onions turn translucent.
3. Dry roast 1 tbsp caraway seeds, black cardamom, cinnamon, cloves and black peppercorns in a non-stick pan. Switch off the heat, cool and grind to a fine powder.
4. Add tomato and ginger-garlic paste to the pan and mix well. Add turmeric powder and red chilli powder and mix well.
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.
6. Roughly chop fresh coriander sprigs and add to the pan. Cover and continue to cook for 3-4 minutes.
7. Add 1 tsp ground powder and mix well. Store the remaining ground powder in an airtight container for future use.
8. Add coconut and mix well. Switch off the heat but keep the pan covered for 8-10 minutes.
9. Transfer into a serving bowl, garnish with coconut and coriander sprig and serve hot.
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