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Soya bean which Is mainly composed of proteins also contain carbs and fat.This makes it a best source of plant- based protein.



  • 1 bowlsoya bean seeds( soaked overnight & seed coat removed)

  • Half cup Fenugreek  leaves (finely chopped)

  • 6 garlic pods ( finely chopped)

  • 2 medium sized Onions( roughly chopped )

  • 6 green chillies

  • 2 tsp ginger ( small pieces )

  • Salt ( according to taste )

  • 1 tspTurmeric powder

  • ( Pressure cook all these above items till 4 whistles)


 For Tempering Dal

  • 2 medium sized Tomatoes( finely chopped)
  • 1 onion ( finely chopped )
  • 1/2 tsp ginger
  • 4 garlic pods ( finely chopped )
  • 1/2 tsp  red chilli powder
  • 1/2  tsp turmeric powder
  • 1/2 tsp jeera
  • 2 dry red chillies
  • Coriander leaves ( finely chopped )



  1. Heat 3 tbsp oil in a Kadhai. Add jeera and let it crackel & add ginger garlic, dry red chillies and 1 finely chopped onion.
  2. Saute everything till golden brown in colour
  3. Add the tomatoes and a pinch of salt & stir it till all the tomatoes are cooked
  4. Further, add red chilli powder, turmeric powder and fry it for a minute.
  5. Lastly pour over all the pressure cooked dal in the kadhai.
  6. Slowly simmer it for 5 mins until all the flavours are absorbed.
  7. ( Make it thin or thick by adding water according to your need )


 Garnish it with some chopped coriander leaves and enjoy 🙂









Vikyath is a budding vegan chef , currently pursuing his Hotel management in Culinary arts from the prestigious Manipal University. His love for animals and cruelty towards them turned him vegan.

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