In this season of my life, I dedicated myself back to the practice of yoga. Yoga has many different meanings and influences to those who practice. For me, it has not only made me more conscious of my body and its external and internal senses but it has influenced me to incorporate more plant-based foods and spices into my palate.
I introduce two Indian ingredients in this recipe that I have never used before: chickpea flour (besan) and Indian black salt (kala namak). After discovering chickpea flour from one of my yoga teachers, I wanted to give it a try. It’s a staple in many Indian dishes, it is gluten-free, protein packed and is versatile. I’ve learned you can use it to make: mock scrambled “eggs”, sweet and savory crepes, baked goods and batters. Indian black salt is known for its sulfurous aroma, similar to a hard-boiled egg. I’m impressed by the tastes and rich flavor profiles of these two ingredients.
INGREDIENTS (approx 4 servings)
Scrambled “eggs” batter:
- 2 cups chickpea flour – I bought mine at an Indian grocery store
- Water or non-dairy milk – I use water in this recipe. The trick here is getting the consistency right, you don’t want the batter too thick or too thin.
- 1/2 cup nutritional yeast – known for its benefits of B vitamins and it is a complete protein
- Seasonings: cumin, paprika, tumeric, Indian salt – one teaspoon of each but adjust to your liking
- Cherry tomatoes – chopped
- Zucchini – chopped
- Red onion – chopped
- Garlic – chopped
The batter is surprisingly easy as you’ll discover below.
Saute and cook vegetables in any way you’d like or even incorporate them into the batter.
- Vegetable saute: chop vegetables, season and saute in a lightly oiled pan until cooked to desired texture. Set aside.
- Gather all dry ingredients into a mixing bowl and add water until desired consistency.
- On medium heat, lightly oil your pan and pour batter. Let batter sit for one minute and proceed to “scramble” the batter until it’s not too wet or too dry.
- The scrambled “eggs” would look something similar to this:
If the “eggs” are too dry for your taste, adding some savory chutney is always a good idea. I used a green chutney in this dish and all the Indian flavors just married so well together.