Soya Nihari

Ingredients 

• 1-1½ cups soya nuggets, soaked
• 1-1½ tablespoons ghee
• 1 large onion, sliced
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1 tablespoon whole wheat flour (atta)
• 1 inch ginger, cut into juliennes
• ½ cup browned onions + for garnishing 
• Salt to taste
• 1 lemon
• 8-10 fresh coriander sprigs
• Buns to serve

Spice powder

• 1/2 cup split Bengal gram (chana dal)
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds (saunf)
• 1 teaspoon cumin seeds
• 1 teaspoon poppy seeds (khuskhus/posto)
• 5-6 cloves
• 8-10 black peppercorns
• 2-3 mace blades
• 2-3 star anise
• 2-3 black cardamoms
• 3-4 green cardamom
• 1/2 teaspoon onion seeds (kalonji)
• 1 teaspoon caraway seeds (shahi jeera)
• 1 inch cinnamon
• 2-3 dried red chillies
• 2 bay leaves
• 1 teaspoon ginger powder
• 1 teaspoon nutmeg powder

Method

1. To prepare spice powder, dry roast together split Bengal gram, coriander seeds, fennel seeds, cumin seeds, poppy seeds, cloves, black peppercorns, mace, star anise, black cardamoms, green cardamoms, onion seeds, caraway seeds, broken cinnamon, broken dried red chillies, torn bay leaves, ginger powder and ½ tsp nutmeg powder in a non-stick pan for 4-5 minutes on low heat.
2. Switch off heat and add remaining nutmeg powder. Grind the roasted spices to make fine powder.
3. Heat ghee in another non-stick pan. Add sliced onion and sauté till golden. Add ginger-garlic paste and mix. Add chilli powder, coriander powder and turmeric powder and sauté for a minute.
4. Add whole wheat flour and mix. Add the spice powder, mix and cook for a minute. Add 2-3 cups water, drained soya nuggets, ginger juliennes and ½ cup browned onions and mix. Add salt, mix and cook for 12-15 minutes or till thick.
5. Slice and add juice of 1 lemon. Chop coriander sprigs, add to pan and mix well.
6. Heat the buns in another non-stick pan.
7. Garnish with browned onions and serve hot with buns.

Nutrition Info