Moonglet Recipe | Healthy Protein-Packed Indian Breakfast Made with Moong Dal
Learn how to make a delicious Moonglet recipe with moong dal, onion, tomato, ginger, and salt. This healthy, protein-rich Indian breakfast is crispy outside, soft inside, and ready in minutes.
Ingredients
- 1.5 Cups Split Yellow Moong Beans
- ½ Inch Ginger
- 1 tablespoon Salt
- 1 Small Onion
- 1 Small Tomato
- Few Curry Leaves or Cilantro leaves
- 3 tablespoon Water
Instructions
- Wash the moong dal thoroughly and soak it in water for 4 to 6 hours. Drain the water before grinding.
- Transfer the soaked moong dal and ginger to a blender. Add a small amount of water and blend into a smooth, thick batter.The batter should be pourable but not runny.
- Transfer the batter to a bowl. Add chopped onion, chopped tomato, sliced curry leaves. Mix everything well until evenly combined.
- Heat a non-stick or cast-iron pan over medium heat. Lightly grease the surface with oil or ghee.Pour a ladleful of batter onto the pan and gently spread it into a thick pancake.Cook for 3 minutes until the bottom becomes golden brown.Flip carefully and cook the other side for another 2 minutes until both sides are crispy and cooked through.Repeat with the remaining batter.
- Serve warm with kechup or chutney of your choice or yogurt