Chana Soya Masala

Preparation Time: 30 mins
Cooking Time: 10 mins
Makes 4 servings

Ingredients

• 1 cup soaked kabuli chana (white chick peas)
• 1/2 cup soya chunks (nuggets) , soaked and drained
• 1/2 cup chopped onions
• 1 cup chopped tomatoes
• 1/2 tsp turmeric powder (haldi)
• 1/2 tsp cumin seeds (jeera)
• 1 tsp ginger-garlic (adrak-lehsun) paste
• 1 tsp red chilli powder
• 1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1 tsp garam masala powder
• 1 tsp dried fenugreek leaves (kasuri methi)
• 2 tsp oil
• salt to taste

For The Garnish

• 1/4 cup chopped coriander (dhania)
• 1 slit green chilli

Method

1. Combine the kabuli chana, soya nuggets with ¾ cup of water, turmeric powder and salt and pressure-cook it for 3 whistles. Remove from the flame, drain and discard the water. Keep the kabuli chana and soya nuggets aside.
2. Heat the oil in a non-stick pan, add the cumin seeds, when the seeds crackle add ginger-garlic paste and onions and sauté till they turn translucent.
3. Add chopped tomatoes, red chilli powder, coriander-cumin seed powder, garam masala powder, kasuri methi and ¼ cup of water and cook till the oil separates.
4. Add cooked kabuli chana, soya nuggets and salt and mix well. Simmer it for another 5 to 10 minutes.
5. Serve hot garnished with coriander and green chilli.