How to make Soya aur Kala Chana - Rich in protein soya nuggets and black gram cooked with fresh coconut and spices.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Soya Nuggets (सोया नगट), Black gram

Cuisine : Indian

Course : Main Course Vegetarian

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Soya aur Kala Chana Recipe Card

Soya aur Kala Chana
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With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or beancurd, the beans are also fermented and used to make flavouring pastes and condiments, notably the Japanese soy sauce or shoyu and miso and the Indonesian tempeh.

For more recipes related to Soya aur Kala Chana checkout Soya Gavar ki Sabzi, Soya Nugget Do Piaza, Soyawadi Aloo, Subz Khichda (Veg Haleem) . You can also find more Main Course Vegetarian recipes like Kumror Chhokka, Paneer Malvani Curry, Aloo Matar, Jain Dum Raw Banana.

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Soya aur Kala Chana Recipe

  • Soya Nuggets soaked 1 cup

  • Black gram soaked and pressure cooked 1 1/2 cups

  • Ghee 1 tablespoons

  • Cumin seeds 1 teaspoon

  • Green chillies slit 3

  • Onion finely chopped 1 medium

  • Ginger-garlic paste 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Dried mango powder 1 teaspoon

  • Salt to taste

  • Ginger cut into juliennes 1 inch

  • Scraped coconut 1/2 cup

Method

Step 1

Heat ghee in a non-stick pan. Add cumin seeds and green chillies and sauté till fragrant.

Step 2

Add onion and sauté till golden. Add ginger-garlic paste, mix well and sauté for a minute.

Step 3

Add black gram, mix well and cook for a minute.

Step 4

Squeeze out excess water from soya nuggets, add to pan and mix well. Add turmeric powder, chilli powder, dried mango powder and salt and mix well.

Step 5

Add ginger and coconut, mix and cook for a minute.

Step 6

Serve hot garnished with micro greens and carrot juliennes.