Urad Dal Soya Keema

Soya granules and split black grams cooked together make a tasty dish. This recipe is from FoodFood TV channel

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Urad Dal Soya Keema
Main Ingredients Split Skinless Black Gram, Soya Granules
Cuisine Indian
Course Main Course Vegetarian
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Urad Dal Soya Keema

  • 1 cup Split Skinless Black Gram soaked
  • 1 cup Soya Granules soaked
  • 2 tablespoons Oil
  • 1 teaspoon Cumin seeds
  • 12-15 Black peppercorns
  • 1 tablespoon Coriander seeds
  • 2 Green chillies cut into 2
  • 1 tablespoon Ginger finely chopped
  • 1 tablespoon Garlic finely chopped
  • 1 large Onion finely chopped
  • 1/2 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Dried mango powder (amchur)
  • to taste Salt
  • 2 medium Tomatoes puréed
  • 1/4 cup Yogurt
  • 1 teaspoon Garam masala powder
  • 14-16 Fresh mint leaves
  • 1 tablespoon Ghee
  • a pinch Asafoetida
  • for garnishing A fresh mint sprig


  1. Heat oil in a non-stick kadai, add cumin seeds, black peppercorns, coriander seeds, green chillies, ginger and garlic and sauté for 1-2 minutes.
  2. Add onion and sauté for 2-3 minutes. Add split black gram, red chilli powder, turmeric powder, dried mango powder and salt and mix well.
  3. Add tomato purée and sauté for 2-4 minutes. Add approximately 2 cups water. Cover and cook for 4-5 minutes till split grams are cooked.
  4. Add soya granules and yogurt, mix well and cook for 2-3 minutes. Add garam masala powder and mint leaves and mix.
  5. Heat ghee in a small non-stick pan, add a pinch of asafoetida and sauté for ten seconds. Pour the tempering over the subzi and cover immediately. Switch off the heat and keep covered for 3-4 minutes.
  6. Transfer into a serving bowl, garnish with a mint sprig and serve hot.

Nutrition Info

Calories 1515
Carbohydrates 167
Protein 89.8
Fat 54.2
Other Fiber Iron- 24.3mg