Ingredients
- Green Moong Dal (Whole) – 1 cup
- Soya Chunks – 3/4 cup
- Onion – 2 small
- Ginger-Garlic Paste – 1 tbsp
- Tomato, chopped – 1
- Green Chilli, slit – 3/4
- Turmeric powder – 1/2 tsp
- Red chili powder – 1 tsp or more (as per taste)
- Chaat masala – 1tsp
- Salt, to taste
- sugar a pinch
- Coriander (Dhania) Leaves, chopped
- Ghee/Oil – 2 tbsp
- Cumin seeds – 1 tsp
- Dry red chili – 1
- Bay leaf – 1
- Kasoori methi – 1 tsp
- Garam Masala powder – 1 tsp
Method
- Soak whole moong dal for atleast six hours or overnight in sufficient water. Next day drain the water and cook adding 2-3 cups of water with 1 tsp salt till fully cooked and soft. Keep it aside.
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Bring 2 cups water to a boil, switch off the stove. Add soya chunks and leave them in hot water till they soften. Then rinse the soya chunks in cold water and squeeze all the water out. Set this aside.
- Heat oil/ghee in a kadai or deep bottomed pan. Add cumin, dry red chili and bay leaf. when they begin to crackle add chopped onions. Fry till they become soft.
- Now add ginger-garlic paste , turmeric powder, red chili powder , salt , sugar and cook for another 2-3 minutes.
- Add chopped tomato and fry till oil separates.
- Now add the boiled lentil , soya chunks , garam masala powder, chaat masala and mix well. Add water if required. Cover and cook for 10 minutes in low heat. Stir in between.
- Add kasoori methi , chopped coriander and slitted green chilies. Give it a good mix. Cook for another 2-3 minutes.
- Soya Tadka is ready to serve with roti or paratha.
sweetrelishh 