Scrambled Chana Dal

1/2 cup chana dal, cooked, slightly mushy
some olive oil, very little
1 small japanese eggplant, thinly sliced
1 small yellow onion, thinly sliced
9 steamed brussels sprouts
1 medium tomato, cut into chunks
1 teaspoon dried rosemary, crushed
2 teaspoons garlic sauce
some balsamic vinegar

Use a high quality non-stick pan for this recipe to minimize oil usage.

Sauté eggplant in very little olive oil, after a few minutes, push to the side of the skillet. Stir the chana dal around a bit and push to the side of the skillet. Sauté onion until soft.

Add garlic sauce to the onions and push to the side of the skillet.

Plop on a little balsamic vinegar on the brussels sprouts and roll around in the skillet.

Add the tomato to the skillet and mix everything in this recipe all together. See if it requires more rosemary, garlic sauce or balsamic vinegar



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