Black chickpeas (Bengal grams) with soya chunks
• By Debesh Kuanr
Nutritional Value Of This Recipe
0:30 Minutes 372 kcal
Ingredients for Black chickpeas (Bengal grams) with soya chunks
- › 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
1. Soak the chickpeas for 6-8 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.
2. Soak the soya chunks in the same water for 10-15 mins.
3. In a pan add oil/ghee and let it heat for a minute. Add Khada masala (1 inch Cinnamon stick, 2 Cardamoms, 2-3 cloves).
4. Add curry patta, a pinch of asafoetida, jeera and grated Ginger garlic.
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).
6. Cook it for a minute and then add sliced tomatoes. Let it cook for 5 minutes at medium heat until it releases its juice and mixes well.
7. Add half teaspoon of turmeric, 1 tsp Coriander powder and let the mixture cook for a minute.
8. Add the chickpeas and soya chunks. For better consistency, you can coarse grind 10-12 soaked chunks and add here.
9. Add salt and water as required. Let it cook.
10. Once the consistency is achieved (typically in 8-10 minutes), garnish with Coriander leaves and serve hot with rice or phulkas. You can divide it into 2 portions and have it as part of two separate meals.
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