Moong dal is one of the best sources of protein. A staple in every Indian kitchen, moong dal is not only delicious but also provides us with a variety of benefits. Eaten in many forms such as dumplings, soups and puddings, this highlighted member of the culinary family still has a lot left to experiment with.
One such experiment resulted in what is known as Moonglet. A puffed version of cheela, moonglet is a delicious and healthy snack. It can easily replace pancakes by providing a similar texture and increased variety of flavors. You can customize it according to your taste by spreading the toppings of your choice.
If you are curious to know how to make this delicious dish, wait no more as we bring you this easy-to-make recipe.
material
Yellow Moong Dal – 1 cup
Onion – nos.
Tomato – nos.
Capsicum – nos.
Butter – 2 tbsp
Dried mango powder – tbsp
Green coriander – 2 tbsp
Green chili – 1 piece
Asafoetida – 2 pinch
salt – as per taste
process
Before getting into the recipe, soak the moong dal for four to five hours before cooking. After soaking, put the moong dal in a blender to make a thick paste. Use water as needed to mix the lentils into a paste.
Take a bowl and put the mixed dal mixture in it. Add asafoetida, salt and mango powder and mix well. Now add chopped onion, capsicum, tomato, green chili and green coriander to it. Mix well.
Heat a pan and add 1 tbsp butter. Cover the surface of the pan with butter and pour the batter. Choose a small, deep pan for making coarse moonglets. Let the batter cook. After some time, turn the moonglet and let it cook from the other side as well.
Serve moonglets with ketchup or chutney of your choice.
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