Chana Soya Masala is a delicious twist on traditional chickpea curry. I first tried this recipe when looking for ways to add more protein to my family’s meals. The combination of soft, tender chickpeas and chewy soya nuggets creates an amazing texture contrast. The rich onion-based gravy, spiced just right, makes this dish perfect for both lunch and dinner.
About the Recipe
This recipe brings together two protein powerhouses – chickpeas and soya nuggets. The gravy is rich and thick, with a perfect balance of spices, tanginess from tamarind, and a hint of sweetness from jaggery. It’s filling, nutritious, and really easy to make. Even beginners can nail this recipe with just a few basic cooking skills.
Why You’ll Love This Recipe
This dish is a winner for so many reasons. It’s budget-friendly, packed with protein, and really filling. The gravy is rich and clings perfectly to rotis or rice. Kids love it because the soya nuggets have a fun, chewy texture. It’s also great for meal prep – the flavors get even better the next day. Plus, you can adjust the spice levels to suit your taste.
Chana Soya Masala
Cooking Tips
– Soak chickpeas in warm water for quicker cooking
– Don’t skip squeezing the soya nuggets – it helps them absorb the gravy better
– Cook onions until really golden for the best flavor
– Add a splash of lemon juice at the end for extra tang
– Keep stirring while frying spices to prevent burning
Serving and Storing Suggestions
Serves 4-5 people. Takes about 1 hour to prepare (plus soaking time). Serve hot with rotis, pooris, or rice. Stores well in the fridge for up to 3 days. Reheat gently with a splash of water.
Similar Recipes
- Basic Chana Masala
- Soya Curry
- Mixed Bean Curry
Nutrient Benefits
This dish is a protein powerhouse. Chickpeas provide fiber and iron, while soya chunks add complete protein. The spices like cumin and ginger have digestive benefits. It’s low in fat and high in fiber, making it perfect for a healthy diet.
Chana Soya Masala
Ingredients
- 1/2 cup White Kabuli Channa
- 1/4 cup Small Soya Nuggets
- 3 Onions (big)
- 1/4 cup Tomato Puree
- 2 Green Chillies
- 1/2 tsp Cumin Seeds
- 1 tsp Ginger-Garlic Paste
- 1 tbsp Tamarind Extract
- Salt to taste
- 1 tsp Red Chilli Powder
- Jaggery (as per taste, grated)
- 1 1/2 tsp Coriander Powder (roasted)
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Dry Mango Powder
- 1 1/2 tsp Coriander Leaves (finely cut)
- Oil for frying
Instructions
- Soak chana over night in water.
- Drain and pour fresh water and pressure cook for 5 to 6 whistles.
- Soak soya in boiling hot water for 15 minutes.
- Drain, add fresh water and squeeze it. Keep it aside.
- Cut onions into big squares and grind it coarsely.
- Heat oil in a kadai, saute cumin seeds, green chillies, ground onion and ginger garlic paste.
- Fry until dark golden in colour.
- Add cumin powder, garam masala powder, chilli powder and salt.
- Add tomato paste and allow to boil.
- Mix tamarind extract, jaggery and chana along with cooked water.
- Add squeeze soya, enough water and allow to cook in medium flame.
- Add dry mango powder and coriander leaves just before removing from flame.
- Serve hot with poori or roti.
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Frequently Asked Questions
Can I use canned chickpeas instead of dried ones?
Yes. Drain and rinse one can of chickpeas. Skip the soaking and pressure cooking steps. Add them directly to the gravy and simmer until heated through.
How can I make this recipe less spicy?
Reduce the green chilies and red chili powder by half. You can always add more heat later if needed. The dish will still be flavorful thanks to the other spices.
What’s the best way to store soya chunks?
Keep unused soya chunks in an airtight container in a cool, dry place. They’ll stay good for several months. Always check for any moisture or odd smell before using.
