Moonglet

• 1 cup yellow moong dal (soaked)
• 1/2 inch ginger
• 1 qty green chilli
• 1/2 tsp cumin seeds
• 1 medium onion (peeled & chopped)
• 1 medium carrot (grated)
• 1 medium capsicum (peeled & chopped)
• 1/2 tsp baking soda
• mustard seeds
• sesame seeds
• 3/4 tsp salt
• red chilli powder (according to taste)
• oil (according to taste)

Instructions

1. 1

   drain off the excess water, add ½ tsp cumin, 1 green chilli, half inch ginger and blend to smooth paste.
   transfer the moong dal paste to a large mixing bowl.
   add chilli powder and ¾ tsp salt.
   beat and mix well forming a nice thick batter.

2. 2

   add 2 tbsp onion, 2 tbsp carrot and 2 tbsp capsicum.
   mix well making sure everything is well combined.
   now heat a pan and spread 1 tbsp oil.
   once the pan is hot, add 1 tsp mustard seeds and 1 tsp sesame seeds
   add ½ tsp baking soda and mix the batter gently.
   once the batter turns frothy, pour onto the hot pan.
   cover and simmer for 2 minutes or until the base are cooked well.
   now flip over and press gently.
   simmer for a minute or until the is cooked completely.

3. 3

   sprinkle 1 tbsp coriander.
   finally, enjoy moonglet with green chutney and ketchup. Serve immediately.

Nutrition Per Serving

* Nutritional values are approximate and per serving.

Comments (0)

Log in to leave a comment.