Friday, 16 November 2012

Dal ki soya

This gravy is highly proteinacious, combining soya chunks (Meal maker balls) with dal.  Best suits with roti.

Ingredients required

To make masala paste
  • 1 cup of onion-tomato paste (half cup onion and half cup tomato sauted on high flame for ten minutes, cooled and blended)
  • 4 tsp of boiled tuvar dal
  • 1 tsp ginger-garlic paste
  • 3 tsp of chopped mint leaves
  • 1 tsp of chopped green chillies
  • 1/2 tsp garam masala powder
  • 1/2 tsp chilli powder
  • 1/2 tsp dhanya powder
  • 1 tsp roasted and powdered jeera
  • Pinch of haldi
  • 1/2 tsp of salt
Other ingredients
  • 1/2 cup of soya chunks
  • 1/2 tsp salt
  • 1 cup water
  • 8-10 tsp of oil
  • 1 tsp of lime juice
  • Chopped coriander leaves, to garnish


Blend all ingredients under masala into a fine paste.  Boil one cup water and add salt, add soya chunks and let it get cooked.  Wash soya chunks under cool water, squeeze and keep it away.  In a pan shallow fry these cooked soya chunks with 8 tsp of oil.  Cook till they turn light brown, keep them away

In the same pan, add masala paste and cook for ten minutes in simmer flame, add 1 tsp of lime juice.

Just before you serve, add soya chunks and cook for two minutes in simmer flame.  Serve garnished with coriander leaves

Note that soya chunks should be added before you serve, if added before it will turn soggy


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