By Devi Poojari
October 3, 2023
Image Credit: Archana's Kitchen
A savoury and nutty preparation made with soaked lentils that are delicately flavoured with curry leaves and green chillies, this protein-packed and plant-based scramble is a great accompaniment to rotis.
Image Credit: Aaichi Savali
½ cup chana dal, soaked 2 green chillies 2 tablespoons vegetable oil 1 pinch asafoetida 1 teaspoon mustard seeds 1 teaspoon turmeric powder 7-8 curry leaves 3 tablespoons grated coconut 1 teaspoon amchoor powder 1 pinch sugar Salt, to taste
Image Credit: aharam
Grind the chana dal and green chillies to a coarse mixture and set aside.
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Heat the oil in a pan and temper the asafoetida, mustard seeds and curry leaves.
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Add the ground dal and sauté for 5-6 minutes before adding quarter cup of water and letting it steam for an additional 7 minutes.
Image Credit: Simple Indian Recipes
Add the turmeric powder, amchoor powder, sugar and season with salt.
Image Credit: Archana's Kitchen
Sprinkle the grated coconut on top, once all the moisture has evaporated and serve hot with rotis.
Image Credit: Archana's Kitchen