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Soya uppma
Soya mince with carrot and cabbage
Soya granules stir-fried with carrot, cabbage and a South Indian tempering
A high-protein, low-calorie uppma made with soya granules instead of semolina. The soaked soya is tossed with grated carrot, cabbage, onion, ginger and green chillies over a crackling tempering of cumin, urad dal and asafoetida, then finished with lemon and coriander. Serve hot for breakfast or a light supper.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 ⅛ oz soya granules (soya mince)¾ cup
- 1 onionchopped
- 2 green chilliesslit
- 1 tsp fresh gingergrated
- ½ cup carrotsgrated
- ½ cup cabbagechopped
- ½ tsp saltto taste
- 1 tbsp lemon juiceto taste
For the tempering
- 1 tbsp oil
- 1 tsp cumin seeds
- ¼ tsp asafoetida
To garnish
- 2 tbsp fresh corianderchopped
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Method
0/6 doneStep 1: Soak 2 ⅛ oz soya granules (soya mince) in hot water for 15–20 minutes. Drain thoroughly, squeezing out the water, and keep aside.
18 minStep 2: Heat 1 tbsp oil in a pan over a medium heat. Add 1 tsp cumin seeds, 1 tbsp husked black gram lentils (urad dal) and ¼ tsp asafoetida and sauté until the lentils turn brown.
1 minStep 3: Add 1 onion, 2 green chillies and 1 tsp fresh ginger and sauté until tender.
4 minStep 5: Cook for 5 minutes, stirring.
5 minStep 6: Season with ½ tsp salt and 1 tbsp lemon juice. Serve hot, garnished with 2 tbsp fresh coriander.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 9 g
- Carbs
- 9 g
- Fat
- 4 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does soya uppma take?
- About 40 minutes in total: 25 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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