Recipes
veg
Black chickpeas (Bengal grams) with soya chunks
By Debesh Kuanr
⏳ Prep Time: 30 minute
21 Jul 2021
2021-07-21T05:21:37.000Z
3.73
Nutritional Overview
Calories
372.6 kcal
Protein
29.3 gm
Carbs
40.9 gm
Fats
10.2 gm
Ingredients
Chickpeas (black or white) - 50g
Soya chunks - 30g
Potatoes (optional, hence calories not included) - 100g
Ghee - 10g (can be prepared with 5g as well)
Masala (chilli powder, turmeric powder, coriander powder, Cinnamon, Cardamom stick, cloves)
Onion - 1 medium
Tomato - 1 medium
Asaphoetida - a pinch
Minced Ginger garlic - 1 TbSp
Curry leaves and coriander leaves - as required
Salt - as required
Method
Step 1
Soak the chickpeas for - hours. Boil the chickpeas with little amount of salt. In case you are adding potatoes, they can be boiled here. They should be cooked enough so that mashing them would be possible later.
Step 2
Soak the soya chunks in the same water for - mins.
Step 3
In a pan add oil/ghee and let it heat for a minute. Add Khada masala ( inch Cinnamon stick, Cardamoms, - cloves).
Step 4
Add curry patta, a pinch of asafoetida, jeera and grated Ginger garlic.
Step 5
Add the sliced onions and once they turn slight translucent, add a tea spoon of chilli powder (adding at this stage will add color and aroma).
Step 6
Cook it for a minute and then add sliced tomatoes. Let it cook for minutes at medium heat until it releases its juice and mixes well.
Step 7
Add half teaspoon of turmeric, tsp Coriander powder and let the mixture cook for a minute.
Step 8
Add the chickpeas and soya chunks. For better consistency, you can coarse grind - soaked chunks and add here.
Step 9
Add salt and water as required. Let it cook.
Step 10
Once the consistency is achieved (typically in - minutes), garnish with Coriander leaves and serve hot with rice or phulkas. You can divide it into portions and have it as part of two separate meals.
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