SERVING – 1 (PORTION SIZE/SERVING = 1/2 CUP)
- SOY BEAN – 75 G
- ONION CHOPPED – ½
- TOMATO CHOPPED – 1
- GINGER CHOPPED – ½ “ PIECE
- GARLIC CRUSHED – 1 POD
- TURMERIC POWDER – ¼ TSP
- RED CHILLI POWDER – ½ TSP
- CUMIN SEEDS – ¼ TSP
- GARAM MASALA – ¼ TSP
- OIL – 2 TSP
- SALT – TO TASTE
METHOD
- Wash and soak soybean in water overnight.
- Take a pressure pan, add oil and splutter cumin seeds.
- Fry ginger, garlic and onion till tender. Add chopped tomatoes and spice powders and fry for a few minutes.
- Add the soaked dhal, stir well, pressure cook with 200ml water for 30 minutes.
- Serve hot garnished with coriander leaves.
VARIATIONS
- CHANNA MASALA
Substitute 25g of kabuli channa in place of soybean.
- MIXED DHAL
Use 25 g of mixed whole pulses in place of soybean.
- RAJMAH MASALA
Substitute 25g of rajmah in place of soybean.
