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Soya Chunks and Split Chickpea Curry

 INGREDIENTS:

  1. Soya Chunks, 1 cup
  2. Split Chickpeas, 1/2 cup
  3. Mustard Oil, 2 tbsp
  4. Onion, 1 large, finely chopped
  5. Ginger, 1 inch, grated
  6. Tomatoes: 2 medium, finely chopped
  7. Cauliflower Florets, 1 cup, cut into medium-sized pieces
  8. Green Peas, 1/2 cup
  9. Cumin Seeds, 1/2 tsp
  10. Green Chilis, 1-2, slit
  11. Bay Leaf: 1
  12. Turmeric Powder, 1/2 tsp
  13. Coriander Powder, 1 tsp
  14. Red Chili Powder, 1 tsp
  15. Garam Masala Powder, 1/2 tsp
  16. Salt to taste
  17. Sugar, 1/2 tsp
  18. Water as needed
  19. Coriander Leaves, chopped, 1 tsp 

METHOD:

Serving Size: 3-4

Rinse the chana dal and soak it in water for 1 hour. Drain and pressure cook with 2 cups of water, turmeric, and a little salt. Cook for 3–4 whistles, or until the dal is tender but still retains some shape. Set aside.

Bring water to a boil with a little salt. Add the soya chunks and simmer for 5–7 minutes, until softened. Drain, rinse under fresh water, and squeeze out the excess water. Set aside.

Heat oil in a pan. Add cumin seeds and bay leaf. Once they sizzle, add the chopped onion and sauté until golden.


Add the grated ginger, green chilies, tomatoes, turmeric, coriander powder, red chili powder, sugar and salt. Cook over medium heat until the tomatoes soften and the oil separates.


Stir in the soya chunks and cook for 2–3 minutes, coating them thoroughly with the masala. 


Add the cooked chana dal, cauliflower, green peas, and enough hot water to achieve your preferred gravy consistency. Stir gently, cover, and simmer for 10–12 minutes, or until the cauliflower is tender but not mushy and the gravy reaches your preferred consistency. 


(If using fresh winter peas, add them with the cauliflower. If using frozen peas, add them a little later so they retain their color and texture.)


Finish with garam masala and chopped coriander leaves. Serve with steamed rice, peas pulao, roti or paratha and cucumber raita.



 




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