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Soya Dalcha

 INGREDIENTS:

  1. Soya Nuggets 200 grams
  2. Bengal Gram (Chana Dal) 1/2 cup
  3. Split Yellow Gram (Moong Dal) 1/2 cup
  4. Pigeon Pea (Arhar Dal) 1/2 cup
  5. Bottle Gourd 1 cup (150 grams) cut into cubes
  6. Turmeric Powder 1 tsp
  7. Salt as required
  8. Sugar 1/2 tsp
  9. Vegetable Oil 4 tbsp
  10. Red Chili Powder 1 tsp
  11. Onion 2 thinly sliced
  12. Ginger-Garlic Paste 3 tsp
  13. Tomato 2 chopped
  14. Coriander Powder 1 tsp
  15. Green Chili Paste 1/2 tsp
  16. Bay Leaves 1-2
  17. Green Cardamom 3-4 
  18. Cloves 3-4
  19. Cumin Seeds 1 tsp
  20. Coriander Leaves 2 tbsp chopped


METHOD:

Serving size: 5-6

Wash the lentils and soak in water for 30 minutes.

Soak the soya chunks in hot water for 10 minutes. Squeeze and remove them.

Pressure cook the lentils along with bottle gourd, salt and turmeric powder for 1-2 whistles. Let the pressure drop naturally.

Heat 1 tbsp oil in a heavy-bottomed pan and add the soya chunks. Shallow-fry them till they turn light brown. Remove and keep aside.

In the same pan, heat 3 tbsp of oil and add cumin seeds. When they splutter, add bay leaves, cloves and green cardamom.

Add sliced onions, and sauté until they are light golden brown. Add ginger-garlic paste and mix well. Add tomatoes and cook till mushy.

Add sugar, green chili paste, turmeric powder, red chili powder and coriander powder. Cook till the oil oozes out.

Add the fried soya nuggets and stir fry for 3-4 minutes. 

Add the dal mixture. Mix everything well and simmer for 8-10 minutes on a low flame. Add water if required to adjust the consistency. It should not be very watery. The gravy thickens on cooling. 

Garnish with finely chopped coriander leaves before serving.

Soya dalcha is ready to serve with pulao, steamed rice or paratha.











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