Ingredients
1 cup moong dal (split yellow lentils)
2 green chilies
¼ tsp turmeric powder
¼ tsp black pepper powder
½ tsp salt (or to taste)
A pinch of asafoetida (hing)
½ onion, finely chopped
½ carrot, grated
½ capsicum, finely chopped
2 tbsp fresh coriander, chopped
¼ tsp eno (fruit salt)
6 slices bread (white or brown)
Butter or oil, for toasting
Instructions
-
Soak Dal:
In a large bowl, soak 1 cup of moong dal in hot water for about 1 hour. -
Blend:
Drain and transfer to a blender with 2 green chilies. Blend into a smooth, thick paste using minimal water. -
Season:
Pour the paste into a bowl. Add turmeric, salt, pepper, and hing. Mix well to combine. -
Add Veggies:
Stir in chopped onion, carrot, capsicum, and coriander leaves. Mix into a thick, spreadable batter. -
Activate:
Scoop 2 ladles of batter into a smaller bowl, add ¼ tsp eno, and mix gently. -
Toast:
Heat a skillet and apply butter on both sides of the bread. Spread the moong dal batter on one side and place it on the hot tawa.
Toast until golden, then spread batter on the other side and flip. Cook both sides until crisp. -
Serve:
Enjoy hot moong dal toast with butter, chutney, or ketchup.
Notes
- To make it vegan, replace butter with olive oil or vegan spread.
- For a softer version, cover the pan with a lid for a minute to let the steam cook the batter inside.
- The batter can also be used as a base for savory pancakes or mini fritters.
- Always mix eno right before cooking to keep the batter airy.