Soyabean dry masala

At times, when I’m too lazy to prepare any elaborate dishes, my mind starts working towards creating a simple dish which requires minimal ingredients and less chopping. Soyabean dry masala is one such quick-fix recipe which is healthy as well as tastes good.

 

 

Ingredients:

1. Soybean nuggets: 2 cups
2. Garlic pods (crushed): 8
3. Chopped red tomato: 1
4. Green chilies (Chopped finely): 2
5. Cumin seeds: ½ teaspoon
6. Masala paste: Mix the following in ¼ cup of water: 1 tsp Kitchen king masala(or Chicken masala) + ¼ tsp Turmeric Powder + ½ tsp Red chilly powder
7. Green peas: ½ cup
8. Oil
9. Salt to taste
10. Pinch of sugar (Optional)
11. Dry coconut powder or freshly grated coconut: 2 teaspoon
12. Chopped coriander leaves

Serves: 2-3

Method:

• Soak soybean nuggets in salty warm water for 15 minutes, squeeze off the water and keep aside or else if you want extra soft nuggets, pressure cook the soybean nuggets in water with salt till one whistle and drain off the water and keep aside.
• Heat oil, add cumin seeds and wait till they splutter and add crushed garlic. Take care not to burn the garlic by keep flame low while frying them.
• Add chopped tomato pieces and green chillies as soon as the garlic starts emitting its aroma (around 15 secs). Mix well and keep stirring. (still low to medium flame)
• Pour the masala paste and keep stirring the mixture until you get a smooth uniform paste and oil gets separated from it.
• Now add around half a cup of green peas and fry for a couple of minutes. Add the soybean nuggets and fry together on medium flame for around 5 to 7 minutes. Sprinkle some water if the mixture sticks to the bottom.
• If you have dry coconut powder or fresh grated coconut at home, you can add it and fry to another 2-3 minutes for some extra flavor or else you can safely skip this step too.
• Garnish with chopped coriander leaves. Enjoy with roti, paratha, or as a side dish with rice.