Spicy Desi Kale Chana & Hari Moong Stir-Fry

1.Drain the boiled desi kale chana and hari moong, set aside.

2.Heat mustard oil in a heavy-bottomed pan or wok over medium heat until it starts to smoke slightly, then reduce heat to medium-low.

3.Add cumin seeds, fennel seeds, and dried red chilies to the hot oil. Sauté for about 30 seconds until aromatic, being careful not to burn the spices.

4.Add the boiled desi kale chana and hari moong to the pan. Stir well to coat the legumes with the tempered spices.

5.Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the mixture. Stir thoroughly to combine all the spices evenly.

6.Cook the mixture on medium heat for 5-7 minutes, stirring occasionally to prevent sticking. This allows the spices to infuse the legumes and the excess moisture to evaporate.

7.Add the coarsely crushed roasted peanuts and garam masala. Mix well and cook for another 2 minutes to blend the flavors.

8.If using, add finely chopped green chilies for extra heat and stir.

9.Turn off the heat and squeeze fresh lemon juice over the stir-fry. Mix gently.

10.Garnish with freshly chopped coriander leaves before serving.

11.Serve hot as a protein-packed gym diet meal. This dish pairs well with plain steamed rice or whole wheat roti.