Soya granules cooked with urad dal in spicy masala.SOYA KEEMA URADIngredients200 gms soya granules (keema)½ cup split skinless black gram (dhuli urad dal), soaked for 4-5 hours and drained2-3 tbsps oil2 medium onions1 tsp + 1 tbsp caraway seeds (shahi jeera)1 black cardamom 2 inch cinnamon 6-7 cloves1 tsp black peppercorns1 medium tomato, finely chopped 1 tbsp ginger-garlic paste½ tsp turmeric powder1 tsp red chilli powder Salt to taste4-5 fresh coriander sprigs + for garnishing ¼ cup scraped fresh coconut + for garnishing Method1. Heat oil in a non-stick pan. Roughly chop onions. 2. Add 1 tsp caraway seeds and onions to the pan and sauté till onions turn translucent. 3. Dry roast 1 tbsp caraway seeds, black cardamom, cinnamon, cloves and black peppercorns in a non-stick pan. Switch off the heat, cool and grind to a fine powder. 4. Add tomato and ginger-garlic paste to the pan and mix well. Add turmeric powder and red chilli powder and mix well. 5. Add soya granules, black gram and mix well. Add 1 cup water and salt and mix well. Cover and cook till gram is fully done. 6. Roughly chop fresh coriander sprigs and add to the pan. Cover and continue to cook for 3-4 minutes. 7. Add 1 tsp ground powder and mix well. Store the remaining ground powder in an airtight container for future use. 8. Add coconut and mix well. Switch off the heat but keep the pan covered for 8-10 minutes.9. Transfer into a serving bowl, garnish with coconut and coriander sprig and serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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