Chana Soya Masala

Chana Soya Masala

Servings - 2 - 3

INGREDIENTS
Chickpeas - 220 grams

Water - 1.5 litres, divided

Salt - 1 teaspoon

Water - 500 milliliters

Soya chunks - 110 grams

Salt - 1/2 teaspoon

Oil - 2 tablespoons

Cumin - 1 teaspoon

Coriander seeds - 1 teaspoon

Ginger garlic paste - 1 teaspoon

Green chili - 1 1/2 teaspoons

Onions - 185 grams

Tomato - 200 grams

Turmeric - 1/2 teaspoon

Red chili - 1 teaspoon

Salt - 1/4 teaspoon

Garam masala - 1 teaspoon

Dry fenugreek leaves - 1 teaspoon

Coriander - 1 tablespoon

Green chili - for garnishing

PREPARATION

1. In a bowl, add 220 grams chickpeas, 500 milliliters water and soak for overnight.
2. Take a pressure cooker, add the soaked chickpeas, 1 litre water, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 5 - 6 whistles.
4. Open the lid and remove it from heat.
5. Take a pan, add 500 milliliters water, 110 grams soya chunks, 1/2 teaspoon salt and mix it well.
6. Bring it to a boil.
7. Boil for 5 - 7 minutes on medium heat.
8. Remove it from heat and keep aside.
9. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin, 1 teaspoon coriander seeds, 1 teaspoon ginger garlic paste and stir for 1 - 2 minutes.
10. Then, add 1 1/2 teaspoons green chili, 185 grams onions and fry till translucent or until it turns golden brown in color.
11. Now, add 200 grams tomato and mix it well.
12. Saute for 5 - 7 minutes on medium heat or cook until it turns soft and pulpy.
13. Add 1/2 teaspoon turmeric and stir well.
14. Then, add the boiled chickpeas, boiled soya chunks and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 1 teaspoon red chili, 1/4 teaspoon salt, 1 teaspoon garam masala and mix it well.
17. Cover it with lid and cook for about 7 - 8 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Add 1 teaspoon dry fenugreek leaves, 1 tablespoon coriander and mix it well.
20. Cook for another 3 - 5 minutes on medium heat.
21. Remove it from heat.
22. Garnish with green chili.
23. Serve hot.