This is a very delicious, simple and a healthy steamed snack that can be had as breakfast, tea-time snack or as a light dinner. It can also be a great lunch box meal or an-after school snack. The dried white peas can be replaced with dried green peas or fresh peas, Enjoy it with some coconut or green chutney.
- 1/2 cup chana dal (Bengal gram)
- 2 tbsp. urad dal (split black gram)
- 2 tbsp. poha (Flattened rice), I have used brown poha
- 1 cup dried white peas, boiled
- 1 tsp. ginger, grated
- 1-2 green chili, finely chopped
- 1 tsp. eno fruit salt
- salt to taste
- 1/4 tsp. turmeric powder
- 1/4 tsp. asafoetida
- 1/2 tsp. red chili flakes
- pinch of pepper powder
- pinch of roasted cumin powder
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1 whole dry red chili
- pinch of asafoetida
- 1 tsp. urad dal (split black gram)
- 1 green chili, slit
- 1 sprig curry leaves
- 1 onion, chopped
- 1 tbsp. coriander leaves, chopped
- dash of lime juice
Soak the chana dal and urad dal overnight. Soak the poha for 10 minutes. Grind all the soaked items with required quantity of water into a batter like consistency.
To it add salt, turmeric powder, ginger, chilies, asafoetida, chili flakes, cumin powder, pepper powder and 1 tbsp. oil.
Mix everything well. Just before steaming add the eno fruit salt and give it a stir. Transfer to a greased steel container and steam for 15 minutes. Set aside to cool.
Now crumble the prepared lentil and mix with the boiled peas. Heat oil and temper with the red chili and mustard seeds. Allow it to splutter.
Add the urad dal, green chili, asafoetida and curry leaves. Saute for a few seconds and then add the onions. Saute till light brown and add the steamed lentil-boiled peas.
Toss well and switch off the flame. Add the lime juice and garnish with coriander leaves. Serve with coconut chutney for an evening tea-time snack or for breakfast.