Name: Masala Soya and Paneer Protein-Packed Hash with Sprouted Moong
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup soya granules, soaked in hot water and squeezed dry; 150g fresh paneer, crumbled; 1/2 cup sprouted green moong dal; 1 medium onion, finely chopped; 1 tomato, finely chopped; 1 tablespoon ghee; 1 teaspoon cumin seeds; 1/2 teaspoon mustard seeds; 1 sprig curry leaves; 2 green chilies, slit; 1 tablespoon ginger-garlic paste; 1/2 teaspoon turmeric powder; 1 teaspoon Kashmiri red chili powder; 1 teaspoon garam masala; 1/2 teaspoon amchur (dry mango powder); 2 tablespoons roasted peanuts, crushed; Pink salt to taste; Fresh coriander leaves and lemon wedges for garnish

The Preparation

Step 1

Hydrate the soya granules in boiling water for 10 minutes, rinse with cold water, and squeeze out all excess moisture thoroughly.

Step 2

Heat ghee in a heavy-bottomed skillet or kadai. Add mustard seeds and cumin seeds; once they splutter, add curry leaves and green chilies.

Step 3

Add the chopped onions and sauté until translucent. Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.

Step 4

Add the chopped tomatoes, turmeric, red chili powder, and salt. Cook until the tomatoes turn soft and mushy.

Step 5

Add the sprouted moong dal and a splash of water. Cover and cook for 3-4 minutes until the sprouts are tender but still have a slight bite.

Step 6

Incorporate the squeezed soya granules and crumbled paneer into the skillet. Mix well to ensure the spices coat the protein evenly.

Step 7

Sprinkle garam masala and amchur powder. Toss on medium-high heat for 3-5 minutes until the mixture looks slightly toasted and dry (resembling a poha or bhurji texture).