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Simple yet deeply flavorful, Senaga Pindi is a classic Indian lentil dish loaded with plant-based protein and fiber. This vegetarian staple supports DASH diet, lower cholesterol, and wholesome family eating.
Dry roast 1.5 cups Bengal gram flour in a heavy-bottomed skillet over medium-low heat, stirring continuously for 5–7 minutes, until the flour smells nutty and is lightly golden but not burnt. Transfer to a bowl.
Heat 2 tbsp oil in a non-stick pan over medium heat. Once hot, add 1 tsp mustard seeds and 1 tsp cumin seeds. Let them splutter for 30 seconds.
Add 10 curry leaves, 2 finely chopped green chilies, and 0.5 cup chopped onion. Sauté for 3–4 minutes until onions turn soft and edges start browning.
Sprinkle in 0.5 tsp turmeric powder and 0.5 tsp red chili powder. Sauté for 30 seconds, then reduce heat to low.
Gradually add the roasted gram flour, mixing constantly to prevent lumps. Sprinkle water, a few tablespoons at a time, and keep stirring over low heat until mixture is moist and crumbly—about 10 minutes.
Season with 1 tsp salt and fold in 0.25 cup fresh coriander leaves. Stir well and cook for 1–2 more minutes. Remove from heat and serve warm.
