Units
Scale
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
- Rinse moong dal a few times.
- Soak in water for 4 hours, then drain.
- Blend the moong dal with water. You might have to mix in-between blending. (I used my Nutribullet)
- Pour batter into a bowl, mix in grated ginger, ground turmeric and chilli powder.
- Divide batter in half.
- Add tomatoes, onions, bell pepper, chilli and baking soda. (Make one moonglet at a time!)
- Heat oil in a pan over low heat.
- Pour batter with the veggies into the pan.
- Gently press broccoli into the batter, spinkle grated beetroot and fresh coriander on top.
- Cover pan with a lid and cook for 3-4 minutes.
- Grease vegan butter around the edges of the moonglet.
- Carefully flip the moonglet, and cook for 2-4 minutes.
- While the other side is cooking create 2 slits into the moonglet (check out the youtube video)
- Spread vegan butter over the moonglet and into the slits.
- Flip moonglet once again and cook until crispy!
- Enjoy with my green chutney recipe or ketchup and hot sauce.
Notes
Recipe link for: Green Chutney
Nutrition
- Calories: 151
Find it online: https://cookingwithparita.com/recipe/moonglet/