Chickpea Soya Curry

Name: Chickpea Soya Curry
Total time: 1500 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 tbsp Oil; 1 cup Chickpea / Kabuli chana; 1 cup soya chunks; 1/2 tsp Cumin seeds; 1 bay leaf; 2 Onion chopped; 1 Green Chilli slit; 1 sprig Curry leaves chopped; 1 tsp ginger garlic paste; 1 Large tomato chopped; 1 tbsp kashmiri red chilli powder; 1/2 tsp Turmeric powder; 1/2 tsp Cumin powder; 1 tsp coriander powder; 1/2 tsp Fennel powder; 1 tsp Garam Masala powder; 1/4 tsp crushed peppercorns; 1 pinch Asafodita/ Hing; few Coriander leaves chopped; to taste Salt; as required Water

Akum Raj Jamir @cook_9010520

Chennai

#healthylunch #goldenapron
A protein rich dish featuring a healthy mixture of chickpea, soya granules, onion, tomato and few basic masalas. It is a perfect vegetarian dish packed with nutrients. It is not too spicy and a super delicious curry. It has a good balance of spiciness, taste and flavor. Perfectly pair it with rice or any Indian flatbread.

Akum Raj Jamir @cook_9010520

Saved

Ingredients

25 mins

3 servings

2 tbspOil
1 cupChickpea / Kabuli chana
1 cupsoya chunks
1/2 tspCumin seeds
1bay leaf
2Onion chopped
1Green Chilli slit
1 sprigCurry leaves chopped
1 tspginger garlic paste
1Large tomato chopped
1 tbspkashmiri red chilli powder
1/2 tspTurmeric powder
1/2 tspCumin powder
1 tspcoriander powder
1/2 tspFennel powder
1 tspGaram Masala powder
1/4 tspcrushed peppercorns
1 pinchAsafodita/ Hing
few Coriander leaves chopped
to tasteSalt
as requiredWater

Saved

Steps

25 mins

1

Wash the chickpea 2-3 times and soak them overnight or atleast 4-6 hours. Drain the water and pressure cook them with some water and salt for 3-4 whistles. Be careful not to turn them mushy but just soft. Once pressure released drain and keep aside. Reserved the water for the curry.
2

Wash the soya granules well. Take warm water, add the washed soya chunks, cover and keep aside till further use. Just before adding to the curry drain thr water and squeeze off the water nicely.
3

Heat oil in a pot. Add cumin seeds and bay leaf and let the seeds crackle.
4

Add in the chopped onions, curry leaves and green chilli, saute till onion turns soft.
5

Add in the ginger garlic paste and saute till the raw smell goes away and onion starts to brown.
6

Add in the chopped tomatoes and saute till it turns mushy.
7

Add in the masala powders – kashmiri chilli, turmeric, cumin, coriander, fennel, Garam masala, crushed pepper, asafoedita and saute for a min.
8

Add in the drained cooked chickpea, soya chunks, salt to taste, mix well with the masala and cook for about 5 mins.
9

Add in water as requirrd and cook for 10-12 mins. Adjust the gravy consistency as per your requirements and add chopped coriander leaves and take off the heat.
10

Enjoy with rice or any flat bread.