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In a bowl, soak 3-4 tbsp of chia seeds in water for 30-40 min.
Whisk the yogurt in a separate bowl.
Add chopped green chili, grated carrot, grated beetroot, soaked chia seeds, salt, and pepper to the yogurt. Mix well and let it rest for 5-10 min to enhance the flavors.
Garnish with freshly chopped coriander leaves.
In a small tadka pan, heat the oil over medium heat.
Add the split pea and peanuts, sauté, then add mustard seeds and cumin seeds. Allow them to splutter.
Add curry leaves to the tadka pan. Be cautious, as they may splatter.
Stir the tadka mixture for about 30 seconds to infuse the flavors into the oil. Remove from heat and let it cool slightly.
Pour the tadka over the prepared savory chia pudding mixture and gently stir to incorporate.