Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 4 servings
21 day fix count: 1 serving = 1 Green, 1 Red , 1 tbsp
|· 1/2 cup Soya chunks|
|· ½ cup each Green gram whole and Bengal gram whole|
|· 1 Onion (chopped)|
|· 2 Tomatoes(chopped)|
|· 1 tsp Ginger Garlic paste|
|· 1 tsp Red chili powder|
|· 2 tsp Coriander powder|
|· 1/2 tsp Cumin powder|
|· 1 tsp Garam Masala powder|
|· 2 tbsp Coriander leaves|
|· Salt to taste|
|· Water (as desired)|
Heat water in a saucepan and bring it to a bubbling boil. Take off stove and add the soya chunks to it and close with a lid and let it rest for 10-15 minutes. The chunks will absorb the water and puff up in size. Drain the water and squeeze out excess water from the chunks and keep it aside.
Heat a pan with 3 tsp oil, add cloves, cardamom, cinnamon and sauté till the aroma arises. Now add chopped onions and sauté till it turns translucent. Add the ginger garlic paste, and cook for 1 more minute. Take off fire and immediately add red chili powder, coriander powder, cumin powder and mix well. Let it cool and grind the mixture to a fine paste using little water.
Heat the remaining oil in the same pan, once hot add the ground paste, tomato, Green gram whole and Bengal gram whole sprouts *, 1/2 cup water, salt and mix well. Close with a lid and let it cook for 5-7 minutes over low flame for the raw smell to leave and the sprouts to get cooked.
Now add soya chunks, garam masala powder, mix well and let it cook for 2 more minutes over low flame.
Garnish with coriander leaves and serve hot with chapatti/tortilla or parantha.
*Note: I sprout the green gram whole and black gram whole at home.
*Procedure for sprouts: Soak the required quantity of the green gram and black gram in enough water for 24 hours. Strain the water. Tie the wet grams in the muslin cloth and keep it in the warm place for another 24 hours. You will see the sprouts burst from the grams. If not, keep it a little longer tied in the cloth.