Viral Soy Chunks Peanut Salad 🥜🌶

Instructions

1. Soak the soy chunks in hot water for 15-20 minutes until they are soft. Drain the water completely and squeeze out any excess liquid from the soy chunks.
2. Dry-roast the soaked and drained soy chunks in a pan over medium heat until they are lightly browned and slightly crispy. Set aside.
3. In a blender, combine the tomato, green chili, 1 tsp oil, 1/2 tsp fenugreek seeds, ginger, garlic cloves, roasted peanuts, and salt to taste. Blend until you achieve a smooth, creamy paste.
4. In a large mixing bowl, combine the dry-roasted soy chunks, the prepared tomato-peanut paste, and the finely chopped red onion. Mix everything thoroughly to ensure the soy chunks are well coated.
5. Add fresh coriander and a generous squeeze of lemon juice to the salad. Mix again.
6. For an optional tempering, heat a small amount of oil in a separate pan. Add fenugreek seeds and a pinch of turmeric powder. Once the fenugreek seeds splutter and are fragrant, pour this hot oil over the prepared salad and mix well.