Vegan
⏳ Prep Time: 30 minute
26 Nov 2020
418 kcal
52 gm
48 gm
2 gm
75gm Soya Keema
40gm Red Masoor Dal
4 Cloves Garlic minced
1/2
2 Green Chilly, slit lengthwise
10gms Oil or Ghee
1 tsp Dhaniya Powder
1/2 tsp Haldi Powder
1/2 tsp Red Chilly Powder
1/2 tsp Garam Masala Powder
1 tsp Meat Masala (any brand, I used Shan)
1 tsp Cumin Seeds
1 Bay Leaf
2 Green Cardamom
2 tsp Kasoori Methi
Coriander Leaves to Garnish
Salt to taste
Wash and pressure cook the Masoor Dal for whistles or till fully cooked with cups of water. While the dal cooks, prepare Soya Keema as per packet instructions. I boiled it in water for - minutes, drained and squeezed the excess water out.
Take a kadhai/wok, add oil and once hot, add jeera, bay leaf and cardamom. Once fragrant, add ginger garlic and cook for minute. Then add drained and squeezed soya keema and saute on medium flame for minutes.
Next add the boiled dal, all dry/powdered spices, kasoori methi, green chilly, salt and cook on medium flame for minutes, while stirring every minute or so.
Finally, reduce the flame to lowest, cover and cook for minutes to let all the flavours to blend well. After minutes, sprinkle chopped coriander and serve hot
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