Soy mince with split black gram

Split black gram = urad chilka.

I am a big fan of Soy in any form. It is not just about the health part, but also it is easy to cook. Soy granules has been used here which is termed as ‘vegetarian mince’ 😉

This is a first for me to try with Split black gram. I was pleasantly surprised by the finger -licking outcome. 🙂

There are lots of ‘first’s ‘ i tried here. Isn’t that part of madness ?? 😉

Presenting here Soy mince with split black gram from the Platter of Madness.

Here’s what i did……..

INGREDIENTS

1/4 cup – split black gram / urad chilka (soaked overnight)

1 cup – soy granules /mince

1 1/2 tbsp – finely chopped onion

3/4 cup – tomato puree

1 tsp – ginger -garlic paste

1 tsp – caraway seeds + 1/4 tsp for seasoning

1 tsp – red chili powder

1/2 tsp – tumeric powder

1 1/2 tbsp – grated fresh coconut + 1 tsp for garnish

1/4 tsp – cloves

1/4 tsp – black peppercorns

2 nos – green cardamom

1 stick – cinnamon

1 tsp – fresh chopped cilantro/ coriander

1/2 tsp – sugar (optional)

salt to taste

1 tbsp – vegetable oil

1/2 cup – water

METHOD

Soak the soy granules in hot water for 20 mins. Sprinkle some salt. Drain the water from black gram and keep aside.

In a pan dry roast 1 tsp caraway seeds, peppercorns, cardamoms, cloves, cinnamon. Keep aside.

Heat oil in a pan. Season with caraway seeds. Add the chopped onion and fry till translucent. Add the ginger -garlic paste and fry another min. Now add the tomato puree, ground spices, grated coconut,  tumeric and red chili powder. Cook till oil released. Add the black gram, salt and water. Cover and cook for 8 -10 mins on medium flame. The gram should be al dente.

Squeeze the water out of the granules and add to the black gram. Check for salt. Cover and cook for 3-4 mins.

Garnish with more coconut and cilantro.

Serve hot.

I have a feeling the leftover will make lip -smacking filling for puris or paranthas 😉

Happy cooking !! 🙂

Cheers !! 😀

 

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