There is a foodie in all of us, and the world is designed to have that inner foodie unsatisfied. Through various trials and tribulations, we barely get to eat delicious food without a catch after a certain age. You either have to watch your weight, take care of there not being enough cholesterol, or you’re restricted by a vegetarian diet and missing out on some amazing recipes. If any of these scenarios sums you up, this post is made for you! Today we’ll discuss a recipe that is light weight, vegetarian, and absolutely delicious. Not to mention, it is high protein, and very nutritious.
We’ve all heard of moong daal cheelas which are flat and crispy crepes made from a paste of lentils with some onions on top and some chutney. If you’re vegetarian, you probably have been missing out on the deliciousness that are omelettes. Nice and fluffy, a well made omelette is a party for your mouth. So today we’ll convert a flat cheela into an omelette made from moong daal, called a moonglet. So without further ado, let’s dig right into it!
- 1 cup yellow moong daal
- ½ capsicum
- 2 tsp coriander leaves
- ¼ tsp aamchur (dried mango powder)
- 2 tsp butter
- ½ onion
- ½ tomato
- 1 green chilli
- 2 pinches hing (asafoetida)
- Salt to taste
Step 1: For the first step, you must prepare the batter. The batter takes time to be perfected, but for starter, soak your moong daal in water for at least 4-5 hours. If there is a possibility, soak your lentils overnight. This will help them grind better and become fluffier for the final outcome.
Step 2: After the daal has soaked for an appropriate amount of time, drain the water and add it to a blender. Blend slowly by adding small amounts of water gradually. The idea is to achieve medium thick consistency. This consistency can be adjusted later according to your needs.
Step 3: Now for the next step, we shall prepare the final batter from the paste. Take out the blended daal paste in a bowl and add the dry spices, i.e. asafoetida and dry mango powder. Also add salt according to taste. Mix thoroughly before adding the veggies.
Step 4: Chop your vegetables fine and small. These veggies include onion, tomato, capsicum, green chilli, and coriander. Chop all these vegetables and add to the blended batter.
Step 5: The trick to make it fluffy is to get air inside the mixture. You do so by whisking the mixture profusely. You can also use an electric whisk, but for best results, whisk the batter till it gets frothy.
Step 6: We are all set with the batter, and ready to make the moonglet. Take a non-stick pan of your preference, but with rounded corners. Add a knob of butter and wait for it to melt. Then add a wholesome amount of batter to form a thick layer. Wait for about 5 minutes so that it cooks well from the bottom end, and then flip it and repeat on the other side. A trick to flip it successfully without fail, is to use a plate and slide the moonglet back in on the other side.
Step 7: After cooking for about 5 minutes on both sides, you moonglet should be ready! Serve it with ketchup, or imlee chutney.
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