Soya Keema Urad

Soya granules and split skinless black grams cooked together is simply delicious. This recipe is from FoodFood TV channel

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Soya Keema Urad

Main Ingredients Soya granules, Split skinless black gram (dhuli urad dal)
Cuisine Indian
Course Main Course Vegetarian
Prep Time 4-5 hour
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Soya Keema Urad

  • 200 grams Soya granules soaked in hot water for 30 minutes, drained and sq
  • 1/2 cup Split skinless black gram (dhuli urad dal) soaked for 4-5 hours and drained
  • 2-3 tablespoons Oil
  • 2 medium 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
  • to taste Salt
  • 4-5 + for garnishing Fresh coriander sprigs
  • 1/4 cup + for garnishing Scraped fresh coconut


  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

Calories 1631
Carbohydrates 136.4
Protein 162.7
Fat 48.3
Other Fiber Iron- 48.5mg