Tiny Soya Chunks with cabbage & Channa dal gravy:

Soya chunks  a synonym for veg. Meat. , have long been a favourite of mine. The very fact the boiled nuggets turn spongy, all ready to absorb any flavours you dunk them in, make them a delight to cook with. These nuggets are made like our Indian vadis, using soy flour - dried out in the sun and used as per need. The dried nuggets have to be either soaked in salted boiling water for a few minutes or boiled in salted water for 3-4 minutes, until they have ballooned out and become soft, before use.....

After coming to US  when I saw these soya chunks in the store,I took a pack of it and wanted to try at home. I chose the small nuggets and I made a diff. Recipe with channa dal & cabbage which my mom used to make when i waz a kid ....

The result was so so yummy and flavourful curry. .. so friends wid out much ado lets starts the recipe....

Ingredients...

1 cup boiled channa dal

1 cup of soya chunks

1 cup grated cabbage

2 medium size onions

1 medium size tomato

Ginger / garlic paste - 2 tbsp

Red Chilly powder - 1 tbsp

Coriander leaves chopped

Garam masala powder - 1 tbsp

1 bay leaf

Oil

Salt for taste

Soak soya chunks in hot water for 15-20 min. Drain the water and wash it in tap water once. (squeeze it if there is so much of water)

Heat 1-2 tblsp Oil in a pan. Put the soya chunks to hot oil , add salt & stir continuously for 1-2 min till it turns to brownish colour. Keep the soya chunks aside.

In a another pan heat 1tsp oil & fry the  cabbages till it becomes soft. Add litl bit salt & mix well. Switch off the flame & keep aside.

Now again heat oil in apan. Add bay leaf & Cumin seeds. when they starts crackling add onions. Sauté for 1 min till it turns to golden brown in colour.

Add ginger garlic paste, haldi, red chilly powder, garam masala & sauté. Add  tomatoes. Stir for 3-5 min till oil separates from masala.

Then add the boiled channa dal , soya chunks , kasi huyi cabbage & salt . Mix well. Add 1 cup of water. Mix properly.

Boil the curry for 5-7 mins on low flame till all the water evapourates from the gravy & gravy becomes thick.

Remove from gas & garnish with chopped coriander leaves. Serve hot with rice or roti.