Powder the roasted chana dal and set aside.

Soak the puffed rice in water, wash it well, and drain immediately.

Squeeze out excess water from the puffed rice using your palms.

Heat oil in a heavy-bottomed pan.

Add mustard seeds, urad dal, chana dal, and peanuts to the hot oil.

Fry until they turn brown.

Add curry leaves and green chilies and cook for 40 seconds.

Add onion and turmeric and saute until the onions become translucent.

Add chopped tomatoes and salt and saute until they are mushy.

Add the squeezed puffed rice and mix well.

Incorporate the powdered roasted chana dal, chopped coriander leaves, and lemon juice.

Mix thoroughly and saute for 2-3 minutes to allow the flavors to meld.

Serve Uggani hot.