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I’m SO excited to finally be able to post my Moonglet recipe!!! Moonglet is an Indian street food omelette, made with moong dal. No tofu, no chickpea flour or ‘justegg’ is needed to make this delcious, high protein and healthy-ish vegan omelette. I haven’t tried justegg myself but I’ve heard its amazing, and I discovered their star ingrediant is also moong dal!

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What if I told you I have a vegan egg recipe…. no tofu.. no chickpea flour … and it’s v.high in protein. It’s an Indian street food dish. You want it? 🇮🇳😼

— Parita Kansagra | Vegan Recipes (@ParitaKansagra_) July 25, 2020

If you follow me on Twitter you would’ve seen me tweet about this around July. I was planning on filming the recipe once I had all the ingrediants needed but then life happened, I burnt half my hand while frying, which caused me to have 2 massive blisters on my fingers. I tried filming this recipe with those blisters and it didn’t work out. And if you’re wondering why I didn’t just post the recipe on this blog, its because this recipe is something I’m so proud of, a recipe I love dearly and I felt like the Moonglet desererved a video recipe too! Another reason is that I couldn’t take photographs with my blistered hand. So here’s my long awaited Indian Street food Omelette… the Moonglet! Please don’t forget to tag (@paritakansagra) me on social media if you make this (please do!)

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Ingredients you’ll need for this Indian Vegan Omelette:

This Moonglet recipe could not be more healthy with the following ingrediants:

• moong dal
• tomato
• bell peppers
• broccoli
• beetroot
• onion
• ginger
• ground turmeric
• chilli powder
• salt
• baking soda
• fresh coriander
• vegan butter

Enjoy this vegan omelette for breakfast or even as a post workout meal. Just don’t forget to soak the moong dal before you go to the gym!

More Vegan High Protein Recipes

• Tofu Bhurji
• Aloo Tofu Tikki
• Lauki Chana Dal

Moonglet (Indian Street Food Omelette)

Moonglet is a vegan Indian Street Food Omelette! There's no chickpea flour or tofu. Moonglet is high in protein, gluten free and healthy-ish!

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5 from 3 reviews

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 30 minutes
• Yield: 2 people 1x
• Category: Breakfast, Main Course
• Cuisine: Indian

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Ingredients

• 1 cup moong dal (yellow split peas)
• 1 tsp grated ginger
• 1/4 tsp ground turmeric
• 1/4 tsp chilli powder
• 2 tbsp water
• 1/2 tsp pink salt (or to taste)

Per Moonglet

• 1/4 tsp baking soda
• 2 tbsp finely chopped tomato
• 2 tbsp finely chopped onion
• 2 tbsp finely chopped bell pepper
• 1 green chilli

Toppings

• grated beetroot
• chopped coriander
• 3–4 thinly sliced broccoli

Instructions

1. Rinse moong dal a few times.
2. Soak in water for 4 hours, then drain.
3. Blend the moong dal with water. You might have to mix in-between blending. (I used my Nutribullet)
4. Pour batter into a bowl, mix in grated ginger, ground turmeric and chilli powder.
5. Divide batter in half.
6. Add tomatoes, onions, bell pepper, chilli and baking soda. (Make one moonglet at a time!)
7. Heat oil in a pan over low heat.
8. Pour batter with the veggies into the pan.
9. Gently press broccoli into the batter, spinkle grated beetroot and fresh coriander on top.
10. Cover pan with a lid and cook for 3-4 minutes.
11. Grease vegan butter around the edges of the moonglet.
12. Carefully flip the moonglet, and cook for 2-4 minutes.
13. While the other side is cooking create 2 slits into the moonglet (check out the youtube video)
14. Spread vegan butter over the moonglet and into the slits.
15. Flip moonglet once again and cook until crispy!
16. Enjoy with my green chutney recipe or ketchup and hot sauce.

Notes

Recipe link for: Green Chutney

Nutrition

• Calories: 151