Lentil-Soya Keema

1. 1

   Prepare the soya and lentils.

   • Place the soya granules in a bowl and cover with hot water. Let them soak for 15 minutes.
   • While the soya soaks, rinse the masoor dal thoroughly under cold water until the water runs clear.
   • After 15 minutes, drain the soya granules and squeeze out all the excess water. Set aside.

   TIPSqueezing the soya granules well is key to removing any raw smell and helping them absorb the masala flavors.
2. 2

   Cook the masoor dal.

   In a pressure cooker, combine the rinsed masoor dal with 1 cup of water and a pinch of salt. Cook for 2-3 whistles on medium heat, or until the dal is soft and cooked through. Let the pressure release naturally.

3. 3

   Sauté the aromatics.

   • Heat the mustard oil in a non-stick pan or kadai over medium heat.
   • Once hot, add the cumin seeds and let them splutter.
   • Add the finely chopped onion and sauté for 4-5 minutes until it turns soft and light golden brown.
4. 4

   Build the keema masala.

   • Add the ginger-garlic paste and cook for a minute until the raw aroma disappears.
   • Stir in the chopped tomatoes and cook for 3-4 minutes until they become soft and pulpy.
   • Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for another minute until the spices are fragrant.

   TIPIf the masala starts to stick, add a splash of water to prevent it from burning.
5. 5

   Combine and cook the keema.

   • Add the soaked and squeezed soya granules and the green peas to the pan. Mix everything well to coat with the masala.
   • Pour in the cooked masoor dal along with any remaining water from the cooker. Add 1/2 cup more water if needed to reach your desired consistency.
   • Stir everything together, bring to a simmer, and cook for 5-7 minutes, allowing the flavors to meld.
6. 6

   Finish and serve.

   Turn off the heat. Stir in the garam masala and fresh chopped coriander leaves. Let it rest for a couple of minutes before serving hot.

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