It took again little time for me to be back to blogging. After
pongal, I was kind of lazy again and I had to pull myself to blog.
As all know, soya is a good source of protein for vegetarians. I too know that fact, but none of my family members like soya chunks or granules that you get in boxes. Na, they taste weird and the texture is also too spongy. No offence but it is just upto my family. So I had to explore Soya beans which are far far better than the chunks or granules. I cook these in various ways, and luckily my kids also do not complain about these dishes. I will present all those as the time comes.
This curry goes well with hot hot phulkas. Spice it up as per your taste and enjoy them with phulkas. The list of ingredients look long but it is easy to prepare.
Here is the procedure:
1/2 cup soya beans (Soaked in warm water for about 6 hours)
1 green chilly chopped finely
1 medium onion chopped finely
2 medium tomatoes chopped finely
2 tsp ginger garlic paste
1 tbsp coriander powder
1/2 tbsp cumin powder
1 1/2 tsp chana masala (you can also use garam masala or kitchen king masala, I used chana masala just for taste variation)
1 tsp red chilli powder (adjust as per taste)
1/2 tsp turmeric powder
1/2 tbsp oil
1 tsp cumin seeds
salt as per taste
few cilantro leaves to garnish
Wash and add some water in dal cooker and cook soya beans along with little turmeric powder upto 6 to 7 whistles. They should be soft but not mushy.
In a wide pan heat oil, add cumin seeds, once they start spluttering, add green chilly and onion. Add turmeric powder and cook on low flame until onion is translucent. Add ginger garlic paste and fry for few more minutes until the raw smell is gone. Add coriander, cumin powder and fry for a minute. Add tomato and little water (use the water from cooked soya beans) and cook on medium flame until a nice gravy forms.
Now add cooked soya beans to the gravy, salt and red chilli powder and leave covered on medium flame for 10 minutes. Add chana masala and cook until the curry is slightly thick. It should not be too thin with lots of water or too thick like a dry curry. It should be at good consistency so that you can have it as a side for phulkas. Garnish with cilantro and serve with some sliced onions. You may add lemon to the curry for a slightly tangy taste.
This is off to MLLA - #31 being hosted at briciole by Simona.
As all know, soya is a good source of protein for vegetarians. I too know that fact, but none of my family members like soya chunks or granules that you get in boxes. Na, they taste weird and the texture is also too spongy. No offence but it is just upto my family. So I had to explore Soya beans which are far far better than the chunks or granules. I cook these in various ways, and luckily my kids also do not complain about these dishes. I will present all those as the time comes.
This curry goes well with hot hot phulkas. Spice it up as per your taste and enjoy them with phulkas. The list of ingredients look long but it is easy to prepare.
Here is the procedure:
1/2 cup soya beans (Soaked in warm water for about 6 hours)
1 green chilly chopped finely
1 medium onion chopped finely
2 medium tomatoes chopped finely
2 tsp ginger garlic paste
1 tbsp coriander powder
1/2 tbsp cumin powder
1 1/2 tsp chana masala (you can also use garam masala or kitchen king masala, I used chana masala just for taste variation)
1 tsp red chilli powder (adjust as per taste)
1/2 tsp turmeric powder
1/2 tbsp oil
1 tsp cumin seeds
salt as per taste
few cilantro leaves to garnish
Wash and add some water in dal cooker and cook soya beans along with little turmeric powder upto 6 to 7 whistles. They should be soft but not mushy.
In a wide pan heat oil, add cumin seeds, once they start spluttering, add green chilly and onion. Add turmeric powder and cook on low flame until onion is translucent. Add ginger garlic paste and fry for few more minutes until the raw smell is gone. Add coriander, cumin powder and fry for a minute. Add tomato and little water (use the water from cooked soya beans) and cook on medium flame until a nice gravy forms.
Now add cooked soya beans to the gravy, salt and red chilli powder and leave covered on medium flame for 10 minutes. Add chana masala and cook until the curry is slightly thick. It should not be too thin with lots of water or too thick like a dry curry. It should be at good consistency so that you can have it as a side for phulkas. Garnish with cilantro and serve with some sliced onions. You may add lemon to the curry for a slightly tangy taste.
This is off to MLLA - #31 being hosted at briciole by Simona.
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