Soya Keema Urad

Ingredients 

• 200 grams soya granules, soaked in hot water for 30 minutes, drained and squeezed
• 1/2 cup split skinless black gram (dhuli urad dal), soaked for 4-5 hours and drained
• 2-3 tablespoons oil
• 2 medium onions
• 1 teaspoon tablespoon caraway seeds (shahi jeera)
• 1 black cardamom
• 2 inches cinnamon
• 6-7 cloves
• 1 teaspoon black peppercorns
• 1 medium tomato, finely chopped
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• Salt to taste
• 4-5 fresh coriander sprigs + for garnishing
• 1/4 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 and set aside to cool.
4. Add tomato and ginger-garlic paste to the onions, mix well and saute for 2-3 minutes. 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. Transfer the roasted spices into a grinder jar and grind to a fine powder.
7. Roughly chop fresh coriander sprigs and add to the pan. Cover and continue to cook for 3-4 minutes.
8. Add 1 tsp spice powder and mix well. (Store the remaining ground powder in an airtight container for future use.)
9. Add coconut and mix well. Switch off the heat but keep the pan covered for 8-10 minutes.
10. Transfer into a serving bowl, garnish with coconut and coriander sprig and serve hot.

Nutrition Info