Hearty Chickpea Curry with Soy and Rava

1In a large pot, heat the vegetable oil (2 tablespoons) over medium heat. Add the chopped onions and sauté until they turn golden brown.

2Stir in the ginger garlic paste (1 tablespoon) and curry leaves (10-12), cooking for another 2 minutes until fragrant.

3Add the turmeric powder (1 teaspoon), coriander powder (1 teaspoon), and red chili powder (1 teaspoon), stirring well to combine with the onion (1 large) mixture.

4Incorporate the soaked chickpeas (1 cup) and soy chunks (1 cup) into the pot, mixing thoroughly to coat them with the spices.

5Pour in enough water to cover the chickpeas (1 cup) and soy, then bring the mixture to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the chickpeas (1 cup) are tender.

6While the curry is simmering, in a separate pan, dry roast the rava over low heat until it turns light golden and aromatic. Set aside.

7Once the chickpeas (1 cup) are cooked, add salt to taste and stir in the roasted rava gradually, mixing well to avoid lumps. Allow the curry to simmer for an additional 5-10 minutes, letting the rava absorb the flavors and thicken the curry.

8Remove from heat and garnish with fresh cilantro (2 tablespoons) before serving.