Chhattisgarhi Jhunki

Chhattisgarhi Jhunki

Chhattisgarhi Jhunki

Veg Vegan

Besan scramble — chickpea flour rapidly stirred into mustard oil with onion, garlic, green chilli, and turmeric until it seizes into a thick, crumbly, cooked mass. Eaten with roti as a quick, protein-rich accompaniment. A humble and beloved Chhattisgarhi everyday preparation.

Cuisines

Chhattisgarhi

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

1 cup chana dal (split chickpeas)
1 cup water
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 pinch asafoetida
1 medium onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
1 medium tomato, chopped
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
— salt to taste
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Rinse the chana dal thoroughly and soak it in water for at least 30 minutes.
  2. 2 Drain the soaked chana dal and set aside.
  3. 3 Heat mustard oil in a pan over medium heat until it starts to smoke slightly.
  4. 4 Add cumin seeds, mustard seeds, and asafoetida. Let them splutter for a few seconds.
  5. 5 Add the chopped onion, garlic, and ginger. Sauté until the onion turns golden brown.
  6. 6 Stir in the chopped tomato and cook until it becomes soft and mushy.
  7. 7 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  8. 8 Add the soaked chana dal and mix everything together.
  9. 9 Pour in 1 cup of water, cover the pan, and let it simmer on low heat until the dal is cooked and soft, about 15-20 minutes.
  10. 10 Once the dal is cooked, add garam masala and stir well.
  11. 11 Garnish with fresh coriander leaves and serve hot.

Tips

For a richer taste, you can add a tablespoon of ghee at the end before serving.