Friday, 21 March 2014

Paalak soya wadi - Soy proteins in Split chickpea and Spinach gravy

This recipe comes handy when there is hardly any vegetables in your refrigerator. All you need is a box of frozen spinach puree and an onion.
You can easily replace the soya chunkss with chicken, prawns or boiled eggs.


250ml - Spinach puree (palak) fresh or frozen
100 ml soy proteins or granules or chunks
50 ml split chick pea (chana dal)
1 or 2 tbsp oil
1 tsp cumin seeds (jeera/ Zeera)
1 onion (chopped lengthwise or into small bits)
1 tsp kaanda lasoon masala (or use 1/2-1 tsp each chilli pd, coriander-cumin pd, garlic paste, 1tsp tahini paste, 1 tsp dry coconut pd)
1/2 tsp goda masala/ garam masala (this gravy tastes wonderful with 1-2 green cardamom crushed, add this if your masala does not smell of cardamom)
1/2 tsp dry mango powder or amchoor powder (you can add any souring agent like lime juice, tomatoes, yoghurt (curd) and the color of the gravy varies accordingly)
Salt to taste

Things you can add-
2 tsp butter or ghee
1 bay leaf
2 dry whole red chillies
1 tsp each crushed or finely chopped garlic and ginger

Soak soy granules/chunks and chana dal for 1/2 hour in water. Throw out the water and rinse it in fresh water twice. 
Boil them along with 1 cup water and 1/2 tsp salt till the dal is soft, it should easily get crushed when you press them with your fingers. You can pressure cook it with 1/2 cup water and salt for one whistle over a slow heat.

 The soy granules/ chunks swells up after it has cooked. Well cooked chunks tastes good in gravies as they absorb all the flavors.

Heat a non-stick pan and add oil.
When the oil is hot, throw in the cumin seeds. It will pop or sizzle, depending on how hot the oil is.
Next and in the onions and fry them till soft. Now add kaanda lasoon masala or the alternate masala powders (except tahini). Stir-fry over slow heat till the masala becomes fragrant. If you are adding ginger and garlic paste and amchur pd or tomatoes add them along with this masala.

Add the spinach puree, boiled dal and soy granules/chunks, tahini paste (if adding) and cook on a slow heat.
Adjust the salt and water to get a gravy of desired consistency.
If you want it thick then cover and cook for 20 mins on slow heat.
Lastly add the goda masala or garam masala and powdered cardamom and cover and cook the dal for 2 mins.

To make this a party food-
You can enhance the taste of this gravy by pouring a tempering of cumin, bay leaf and red chillies.

Check the recipes from my other blog - Cooking without kitchen. It has recipes made from homemade instant mix. These come handy when you are travelling , staying in a dorm, when you have a busy schedule ,when you need a single serving or any senior citizens who cannot cook much.

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