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Scrambled Chana Dal


Lightly grilled chana dal and veggies with an Italian accent. Feeling creative with a bunch of miscellaneous vegetables and wanting the garlic sauce led Holly Gates to develop this imaginative recipe.

"Any number of lightly sauté-able vegetables would go well in this dish," she writes me. "You don't have to limit yourself to leftover brussels sprouts nor one solitary eggplant. Also, while I was enjoying it, the thought crossed my mind that a glass of wine would do nicely. I don't drink, so that was the end of that thought."


  • 1/2 cup chana dal, cooked until rather soft
  • some (very little) olive oil
  • 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 (garlic and almonds with a pinch of salt, crushed into a paste)
  • 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. Saute onion until soft.

  • Add Mamo's 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.
Serving Suggestion:

Serve as dinner, lunch, brunch, or breakfast.

Serve with whole grain crackers.


Holly Gates of Dallas, Texas.

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Last modified: June 19, 2004

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