This daal pair so well with round and soft gujarati rotlis
Puy Lentils and Swiss Chard Daal
ingredients:
- 250 g Puy Lentils
- 250 g Swiss Chard
- 3 tbsp. Olive oil
- 1 Large tomato chopped
- 4-5 Garlic cloves
- 5-6 green chillies slit
- 1 tsp. Cumin seeds
- 1 Onion chopped
- 1 tbsp. Ginger-Garlic paste
- 1 tsp. Kasoori Methi – dried fenugreek leaves
- to taste Salt
- 1 tsp. Curry Powder ( optional )
- 1 tsp. Red Chilli Powder
- 1/2 tsp. Turmeric Powder
- 2 tsp. Cumin and coriander powder
- 1/2 tsp. Garam Masala
- Pinch Hing ( asafoetida )
instructions:
How to cook Puy Lentils and Swiss Chard Daal
- Clean, wash and soak lentils in water for half an hour to one hour.
- Wash and roughly chop the swiss chard, tomato.
- Place lentils, swiss chard, tomato, garlic cloves, green chillies in a pressure cooker with 2 cups of water and cook till three whistles.
- Let the pressure cooker cool naturally.
- Open the pressure cooker lid and mush the lentil slightly with the back of the spoon or ladle.
- Heat oil in a heavy-based pan or kadai, add cumin seeds.
- As soon as they crackle add hing and chopped onion.
- Saute the onion till light pink, add ginger-garlic paste and cook further 2 minutes.
- Add kasoori methi, red chilli powder, turmeric powder, cumin and coriander powder and curry powder.
- Cook the mixture for few seconds and add cooked lentils.
- Mix everything, add salt and simmer the daal for 7-8 minutes or your desired consistency.
- Turn off the heat, garnish with fresh coriander and serve HOT with Roti, Rice and salad.
- Enjoy!
NOTES:
Did you make this recipe?
Soya Veg Manchurianis a brilliant lip smackingIndo-Chinese dish,that can be enjoyed over the weekend or served in parties.
In this recipe, a mixture of crunchy vegetables and soya granules are shaped into the balls and prepared in appam or paniyaram pan instead of deep frying, then tossed in a delicious Indo-Chinese sauce. This Soya veg Manchurian recipe is vegan, healthier version of traditional veg Manchurian and equally delicious.
Many vegetarian Indo Chinese recipe has stayed in my kitchen past few years, we often prepare when we crave for something else than usual Indian affair. Soya is a great addition to this dish because for us as vegetarians, we can get all our 9 essential amino acids as soya is a complete protein!
Soy and Garlic Mushrooms
SOYA VEG MANCHURIAN
One might get stressed out for handling so many vegetables, chopping them or shredding them finding it as chor, and don’t want to spend the whole afternoon in the kitchen, please don’t, just use your food processor, in less than an hour this amazing meal you can bring on the dining table from your very own kitchen. By adding soya granules into this dish, made this dish protein rich and totally skipped frying..can you believe, I know you won’t but trust me you can make this dish without frying the Veg balls. Almost any kofta recipes, needs frying I do skip and I make my koftas in a paniyaram pan. So what about taste? Let me assure you there is not a fraction of a difference in taste or texture, actually, both times when we made this, the pan was wiped clean everyone found it so yummy!
Just dig into this most popular indo chinese delight, and enjoy healthy and flavourful dish !
Soya Veg Manchurian
ingredients:
200 g soya granules
150 g white cabbage
150 g cauliflower florets
3-4 medium carrots
2-3 spring onions
1 big green capsicum
100 g green beans
4-5 green chillies
2 tbsp chopped ginger
4-5 cloves garlic
5-6 tbsp. wholemeal plain flour or plain flour
3-4 tbsp. corn starch
salt to taste
Pinch of freshly ground black pepper powder
2 big red onions
4-5 garlic cloves
2″ fresh root ginger
3-4 green chillies
5-6 tbsp. white parts of spring onion
3 tbsp dark soy sauce
3 tbsp chilli sauce
2 tbsp tomato ketchup
2 tbsp sweet chilli sauce
4 tbsp sesame oil
Salt to taste
1-2 tsp red chilli powder
1 tbsp. cumin and coriander powder
1 tsp. black pepper powder
3 tbsp. corn starch + 1/4 cup water mixed
1 vegetable stock cube diluted in 250 ml water + saved water from the soya and vegetables.
3-4 tbsp. spring onion green part for garnishing.
2-3 tbsp. vinegar
instructions:
Wash soya granules with the water, discard the water.
Place in a pressure cooker with 200-250 ml water and let it cook till 3 whistles.
Transfer the cooked soya granules and strain the water. Do not discard the water.
Let it cool completely and once again squeeze as much water you can.
Now was and pat dry all the vegetables.
Roughly chop them.
Place them into vegetable chopper or food processor with onion, chillies, garlic and ginger and mince them. Do not make puree, but the same size as soya granules.
Transfer into another bowl and again squeeze as much water you can. Do not discard the water.
Now add minced vegetable into another bowl, add both flours and salt and pepper.
Mix everything gently and form a dough and shape this dough into small balls.
Heat paniyaram pan, add few drops of oil into each cavity ( whole ) and put balls into each hole.
Keep the heat low to medium, keep turning them and a very close eye on them.
Cook them for 6-8 minutes till nice and golden brown and crispy.
Leave it aside for later use.
Once again use a food processor to chop onion, garlic, ginger and chillies.
Mix soy, red chilli, sweet chilli sauce and ketchup in a bowl.
Heat the oil in a wok or kadai, add chopped onion mixture.
saute for a few minutes, and add white parts of spring onion.
Add the red chilli powder, cumin and coriander powder and immediately add soy sauce mix.
Stir this mixture for few minutes and add vegetable stock.
Simmer this mixture for 2-3 minutes, or starts to bubble on the sides add cornstarch mix.
Keep stirring and mixing and cook for 4-5 minutes, if mixtures get thicken add hot water.
Now add salt and black pepper powder.
Keep stirring add vinegar and switch off the heat.
Add soya and veg balls and keep them in for 2 minutes.
Garnish with the spring onion greens and serve immediately with fried rice or noodles.
NOTES:
These balls can be freeze and use the later date.
The sauce can be prepared earlier and store it in a refrigerator for later use.
Thank you for stopping by and reading this post 🙂
