Chickpea Soya Curry with step by step pictures – A protein rich dish featuring a healthy mixture of chickpea, soya granules, onion, tomato and few basic masalas which are easily available in your pantry.
It is simple, quick and easy recipe to be perfectly paired with steamed rice, ghee rice, jeera rice or any Indian flatbread like poori, chapathi, roti, parantha, dosa etc. It is a perfect curry to be made easily at home and enjoy it like a restaurant style curry.
Chickpea soya curry is a perfect vegetarian dish packed with nutrients. Both carnivores and vegetarians will enjoy this dish. It is not too spicy and a super delicious curry. It has a good balance of spiciness, taste and flavor.
As you all may be knowing the benefits of chickpea & soya and how important are those in our daily diet; this is no doubt a healthy dish with power pack nutritional benefits. This is a perfect vegetarian diet that that gives you all the nutrients you will ever require to live a fit and healthy life.
I am a hard core non-vegetarian and I rarely cook vegetarian dishes. But when I have to cook something vegetarian or in mood of having some vegetarian dish, this chickpea is one of the option. I often cook the kala channa (Bengal gram) masala or even love the raw salad and chaat of it. So this chickpea is a regular in my kitchen. I will try to blog those recipes very soon here.
So please do try out this healthy recipe and ler me know in the comments below how it turned out for you. Let’s get started!
Preparation time : 4-5 hours
Cooking time : 25 mins
Serves : 3-4
2 tbsp Oil
1 Cup Chickpea / Kabuli Chana
1 Cup Soya granules
1/2 tsp Cumin seeds
1 bay leaf
2 medium Onion chopped
1 Green Chilly slit
1 sprig Curry leaves
1 tsp Ginger Garlic paste
1 large Tomato chopped
1 tbsp Kashmiri red chilly powder
1/2 tsp Turmeric powder
1/2 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Fennel powder
1 tsp Garam Masala powder
1/4 tsp Crushed pepper
A pinch Asafodita/ Hing
Few Coriander leaves chopped
Salt to taste
Water as required
Wash the chickpea 2-3 times and soak them overnight or atleast 4-6 hours. Drain the water and pressure cook them with some water and salt for 3-4 whistles. Be careful not to turn them mushy but just soft. Once pressure released drain and keep aside. Reserved the water for the curry.
Wash the soya granules well. Take warm water, add the washed soya chunks, cover and keep aside till further use. Just before adding to the curry drain thr water and squeeze off the water nicely.
Heat oil in a pot. Add cumin seeds and bay leaf and let the seeds crackle.
Add in the chopped onions, curry leaves and green chilly, saute till onion turns soft.
Add in the ginger garlic paste and saute till the raw smell goes away and onion starts to brown.
Add in the chopped tomatoes and saute till it turns mushy.
Add in the masala powders – kashmiri chilly, turmeric, cumin, corainder, fennel, Garam masala, crushed pepper, asafodita and saute for a min.
Add in the drained cooked chickpea, soya chunks, salt to taste, mix well with the masala and cook for about 5 mins.
Add in water as requirrd and cook for 10-12 mins. Adjust the gravy consistency as per your requirements and add chopped coriander leaves and take off the heat.
Thank you for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always, I would loved to hear from you all. Happy cooking!