SOYA CHUNKS DAL CURRY

Moong dal (green gram) can either be green with their husk on or yellow when husked. Yellow moong dal are yellow in colour, is low in calories, extremely light and easy to digest. It is used for making soups, dal fry or simple dal dish which is taken with roti or rice.

The recipe given below is a simple dal dish. Soya chunks are added and given a twist to this dish. This is served hot with roti or rice.

INGREDIENTS

Moong dal/yellow splitdal 1/4 tea cup
Soya chunks 1/2 tea cup
Ginger- garlic paste  2 tsp
Onion finely chopped 1
Tomato finely chopped 1
Coriander leaves chopped 2 tbsp
Green chilies 1-2
Jeera/ cumin 1 tsp
Turmeric powder 1/4 tsp
Coriander powder 1/4 tsp
Salt to taste
Ghee 1 tsp
Oil.  2 tsp

METHOD

I have used small granules Soya chunks. Soak in water for 10 minutes.

Heat 2 tsp oil in a deep pan/kadai. Add cumin seeds , let it puff up. Add finely chopped onion and green chilies and sauté till onion changes colour.

Add ginger garlic paste, turmeric powder, coriander powder and sauté for a minute or two.

Add tomatoes and sauté till it becomes soft. Squeeze water from Soya chunks and add to the pan. Add salt and mix well for 2-3 minutes. Turn off the heat.

Wash the moong dal and add 1 and 1/2 tea cup water. Add the onion tomato mixture into it( check for salt) and pressure cook for 3-4 whistles.

When it cools down take it out from pressure cooker and garnish with ghee and coriander leaves.

STUFFED SOYA CHUNKS ROLLS

Kathi rolls originated in kokatta and it is basically street food. Originally Parathas or Indian bread coated with egg  are stuffed with kebabs. Over the years it has evolved and now any stuffing in Indian bread is called a kathi roll.

Roti is generally an Indian bread made out of whole meal flour traditionally known as atta flour. Lot of patience is needed to roll out a perfect roti  as thin as possible.

Benefits of eating roti made from whole wheat flour is that it takes longer time to digest which help maintain blood sugar levels. Good for weight watchers.

In this recipe I have stuffed the roll with crunchy vegetables and soya chunks. Chicken is prepared in indo-Chinese style. Instead of using maida/refined flour I have used wheat flour.

INGREDIENTS

FOR THE PARATHAS

• Wheat flour.                    1 1/4 tea cup
• Salt to taste
• Water

OTHER INGREDIENTS

• Eggs.                                   2
• Ghee/ refined oil/olive oil

FOR THE STUFFING

• Soyachunks(medium).          10-12
• Garlic.                                         4-5
• Onion.                                          1
• Cabbage.                                     1/2 cup
• Tomato sauce.                            1 tbsp
• Soya sauce.                                  2 tbsp
• Worcestershire Sauce.                           1 tbsp
• Chilli flakes/ chilli sauce.           1 tsp
• Olive/ butter/ refined oil

METHOD

TO PREPARE PATATHAS

Mix salt in a wheat flour. Add water slowly and knead well to form a soft dough.

Keep it covered and let it rest for half an hour.

TO PREPARE STUFFING

In a vessel boil a teacup water and add the Soya chunks , let it boil on low heat  for 5 minutes. Turn off the heart and let it cool down. Squeeze excess water and keep it aside.

In a deep frying pan heat 1 tbsp oil. Add garlic, ginger and onions and sauté till onions turn golden in color.

Add Soya chunks and all sauces. Mix well on low heat for 5 minutes or till all the liquid is absorbed. Check for salt. Turn off the heat. Add the cabbage and mix well.

TO PREPARE THE WRAP

Divide the roll into two. Add little flour to the rolling pin and board. Roll out the dough, make it thin and even disk. Dust the excess dough.


Heat a dosa pan/ tawa and place the paratha on the hot tawa. Add little oil/ghee, flip and apply oil/ghee. Cook on the other side too. Transfer it on to a plate. Repeat the process with the other paratha.

Beat both eggs, add salt and pepper. Heat oil on to the same tawa, add half of the beaten egg on to the tawa and spread it. 

Put the disk/roti on top of the egg. Press it well. After a minute transfer it on to a plate. Repeat the same process with the other one too.

Place the roti egg side up on a plate. Place the stuffing on to a side . 



Roll the roti gently and serve it immediately.

STUFFED SOYA CHUNKS ROLLS

Kathi rolls originated in kokatta and it is basically street food. Originally Parathas or Indian bread coated with egg  are stuffed with kebabs. Over the years it has evolved and now any stuffing in Indian bread is called a kathi roll.

Roti is generally an Indian bread made out of whole meal flour traditionally known as atta flour. Lot of patience is needed to roll out a perfect roti  as thin as possible.

Benefits of eating roti made from whole wheat flour is that it takes longer time to digest which help maintain blood sugar levels. Good for weight watchers.

In this recipe I have stuffed the roll with crunchy vegetables and soya chunks. Chicken is prepared in indo-Chinese style. Instead of using maida/refined flour I have used wheat flour.

INGREDIENTS

FOR THE PARATHAS

Wheat flour                  1 1/4 tea cup
Salt to taste
Water

OTHER INGREDIENTS

Eggs.                                   2
Ghee/ refined oil/olive oil

FOR THE STUFFING

Soya chunks(medium)           10-12
Garlic                                            4-5
Onion                                            1
Cabbage                                       1/2 cup
Tomato sauce                            1 tbsp
Soya sauce                                  2 tbsp
Worcestershire Sauce            1 tbsp
Chilli flakes/ chilli sauce        1 tsp
Olive/ butter/ refined oil

METHOD

TO PREPARE PATATHAS

Mix salt in a wheat flour. Add water slowly and knead well to form a soft dough. Keep it covered and let it rest for half an hour.

TO PREPARE STUFFING

In a vessel boil a teacup water and add the Soya chunks , let it boil on low heat  for 5 minutes. Turn off the heart and let it cool down. Squeeze excess water and keep it aside.

In a deep frying pan heat 1 tbsp oil. Add garlic, ginger and onions and sauté till onions turn golden in color. Add chilli sauce or flakes (optional)

Add Soya chunks and all sauces. Mix well on low heat for 5 minutes or till all the liquid is absorbed. Check for salt. Turn off the heat. Add the cabbage and mix well.

TO PREPARE THE WRAP

Divide the roll into two. Add little flour to the rolling pin and board. Roll out the dough, make it thin and even disk. Dust the excess dough.

Heat a dosa pan/ tawa and place the paratha on the hot tawa. Add little oil/ghee, flip and apply oil/ghee. Cook on the other side too. Transfer it on to a plate. Repeat the process with the other paratha.

Beat both eggs, add salt and pepper. Heat oil on to the same tawa/flat pan, add half of the beaten egg on to the tawa and spread it. 

Put the disk/roti on top of the egg. Press it well. After a minute transfer it on to a plate. Repeat the same process with the other one too.

Place the roti egg side up on a plate.

Place the stuffing on to a side .

  Roll the roti gently and serve it immediately.