Units
Scale
Ingredients
- 1 cup moong dal (yellow split peas)
- 1 tsp grated ginger
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 1/2 tsp baking soda
- 3 tbsp water
- 1/2 tsp salt, or to taste
- black pepper, to taste
- 1/2 cup grated vegan cheese
- 5 tbsp chopped cherry tomatoes
- 5 tbsp finely chopped onion
- 5 tbsp finely chopped red bell pepper
- 2 tbsp freshly chopped coriander
- 1 tbsp salted vegan butter, melted
Instructions
- Rinse the moong dal a few times, then place it into a bowl with water. Soak for 3-4 hours.
- Preheat oven to 180°C/350°F. Grease the 12-hole muffin tin with the melted vegan butter (use all of it!).
- Drain the water. Add in the 3 tbsp of fresh water and with an immersion blender, blend until smooth.
- Add in the grated ginger, ground turmeric, chili powder, salt, black pepper, baking soda, chopped tomatoes, chopped onion, chopped bell pepper, chopped coriander, and vegan cheese. Give everything a good mix together until well combined.
- Divide the vegan egg mixture between the muffin tin holes. Smooth the tops of the mixture over slightly. Bake for 20-23 minutes. Allow to cool slightly in the muffin pan, then with a knife loosen up the vegan egg bites, and then carefully lift them out of the muffin tin.
- Serve warm with green chutney!
Find it online: https://cookingwithparita.com/recipe/moonglet-bites/