Boil 2 cups of water with some salt added to it.
Add soya granules, boil them for 5-6 minutes, and then turn off heat.
After 10 minutes drain out the water from the soya granules, rinse them a couple of times in fresh water.
Squeeze out all the water from the soya granules and set them aside.
Heat a pan and add ghee.
Add cumin seeds and when they splutter add bay leaf and cinnamon stick.
Add chopped onion and stir.
Add ginger-garlic paste and sauté till the onions turn golden brown.
Add pureed tomato and sauté for a couple of minutes.
Add haldi and chili powder, and sauté for 3-4 minutes.
Add green peas and sauté for a couple of minutes.
Add boiled soya granules and half cup water, and cover the pan.
After 5 minutes, take off the lid, add salt and stir well.
Cook the sabzi without a lid for 5 minutes, add mashed vegetables and stir well.
Add chopped coriander, mix it well with the sabzi, and then turn off heat.
Squeeze a little lemon juice in the sabzi and mix it well.
Garnish the sabzi with chopped coriander and serve with hot chapatis.