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
Build a full meal around Chhattisgarhi Jhunki
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
|
1 cup | Chana dal |
|
1 cup | Water |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Mustard Seed |
|
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 | Cilantro , chopped |
Instructions
- 1 Rinse the chana dal thoroughly and soak it in water for at least 30 minutes.
- 2 Drain the soaked chana dal and set aside.
- 3 Heat mustard oil in a pan over medium heat until it starts to smoke slightly.
- 4 Add cumin seeds, mustard seeds, and asafoetida. Let them splutter for a few seconds.
- 5 Add the chopped onion, garlic, and ginger. Sauté until the onion turns golden brown.
- 6 Stir in the chopped tomato and cook until it becomes soft and mushy.
- 7 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- 8 Add the soaked chana dal and mix everything together.
- 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 Once the dal is cooked, add garam masala and stir well.
- 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.