Servings:
Ingredients
- ½ cup Black Soya Beans
- 2 tbsp Mustard Oil
- ⅛ tsp Jakhiya Dog Mustard
- ⅛ tsp Cumin Seeds
- 1 Small Garlic Pod peeled
- 1 inch Ginger crushed
- 2-3 no Green Chilies slit
- 1 no small Onion chopped
- 1 no medium Tomato chopped
- 1 tsp Turmeric Powder
- ½ tsp Red Chili Powder or pounded red chilies
- 1 tsp Coriander Powder
- 1 ½ tsp Salt or to taste
- 2 tbsp Whole Wheat Flour
- 550 ml Water
Instructions
Roasting the Soya Beans
- Start by heating 2 tbsp of mustard oil in a pan over low heat.
- Add the raw black soya beans and roast them on slow heat until they start crackling.
- Once roasted, set them aside for later.
Tempering the Spices
- In the same pan, with the remaining oil, add Jakhiya (dog mustard) and cumin seeds. Let them crackle.
- Add crushed ginger, garlic, and slit green chilies to the pan. Sauté until the mixture turns golden brown.
Building the Base
- Now, toss in the chopped onion and sauté until golden brown.
- Add the chopped tomato and cook until the oil starts to ooze out from the sides. This means the tomatoes have broken down properly.
- Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook everything together for about 30 seconds.
Adding Flour for Thickness
- Sprinkle in the whole wheat flour and sauté until the raw smell disappears. It should blend well with the spices.
Add Water Gradually
- Gradually pour water, stirring constantly to avoid lumps. It’s important that the masala is still hot when you do this to get a smooth mixture.
- Bring it to boil
Cooking the Beans
- Add the roasted black soya beans to the gravy.
- Cook on medium heat for about 45 minutes if you're using a regular pot. If you want to speed things up, cook in a pressure cooker for 20 minutes.
Serving
- The soya beans will remain slightly firm, which is part of the rustic charm of this dish. Enjoy it with a drizzle of melted ghee, onion salad, and steaming hot rice.
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