Description
A delightful dish that transforms leftover bread into a satisfying and flavorful meal, perfect for busy mornings or light lunches.
Ingredients
- 5 slices Wholegrain Multigrain Bread (or white/gluten-free)
- 2 tablespoons Oil (avocado oil recommended)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1 tablespoon Split Urad Dal
- 1 pinch Asafoetida (or garlic)
- 2 whole Green Chilies
- 1 teaspoon Ginger (fresh preferred)
- Few leaves Curry Leaves (or dried bay leaves)
- 1 whole Onion (red or yellow)
- 1 whole Tomato (fresh preferred)
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- To taste Salt
- 1 tablespoon Lemon Juice (freshly squeezed)
- To taste Coriander Leaves (or parsley)
Instructions
- Slice the bread into small cubes and set them aside.
- In a large pan, heat the oil over medium heat.
- Add the mustard seeds and let them splutter.
- Add cumin seeds, urad dal, and asafoetida. Sauté for a minute.
- Toss in the chopped green chilies, ginger, and curry leaves. Cook for another minute.
- Add the chopped onion and sauté until golden brown.
- Stir in the chopped tomato and cook until it softens.
- Season with red chili powder, turmeric, and salt.
- Add the bread cubes and mix until the bread absorbs the flavors.
- Drizzle with lemon juice and garnish with coriander leaves before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days and reheat in a pan before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian