Moong dal is one of the best sources of protein. A staple in every Indian cuisine, moong dal is not only delicious but also provides us with a range of benefits. Consumed in many forms such as fritters, soup and halwas, there is still much left to experiment with this marked member of the culinary family.
One such experiment has resulted in what is known as Moonglet. Moonglet, a puffed version of cheela, is an extremely tasty and healthy breakfast. It can easily replace pancakes by providing a similar texture and greater variety of flavor. You can divide the topping of your choice to make it to your taste.
If you are intrigued to know how to make this delicacy, don’t wait any longer as we bring you this easy to make recipe.
Ingredients
Yellow Moong Dal – 1 cup
Onion – ½ Nos.
Tomato – ½ nos.
Capsicum – nos.
Butter – 2 tbsp
Dry mango powder – ¼ tablespoon
Coriander leaves – 2 tbsp
Green pepper – 1 piece
Asafoetida – 2 pinches
Salt – to taste
Procedure
Before starting the recipe, soak the moong dal for four to five hours before cooking. Once soaked, add the moong dal to a blender and form a thick paste. If necessary, use water to mix dal to paste.
Take a bowl and pour the blended dal mixture into it. Add asafoetida, salt and dry mango powder and mix well. Now add the chopped onion, bell pepper, tomato, green pepper and coriander leaves. Mix well.
Heat a pan and add 1 tbsp of butter. Coat the surface of the pan with the butter and pour in the batter. Choose a smaller, deeper pan to form thick Moongles. Let the batter cook. After some time, turn the Moonglet over and let it cook from the other side.
Serve the Moonglet with either ketchup or a chutney of your choice.
Read all Latest news and Important news here