Moonglet

• 1 cup yellow moong dal (soaked)
• 1/2 inch ginger
• 1 qty green chilli
• 1/2 tsp cumin seeds
• 1 medium onion (peeled & chopped)
• 1 medium carrot (grated)
• 1 medium capsicum (peeled & chopped)
• 1/2 tsp baking soda
• mustard seeds
• sesame seeds
• 3/4 tsp salt
• red chilli powder (according to taste)
• oil (according to taste)

Instructions

1. 1

   drain off the excess water, add cumin seeds, green chilli, ginger and blend to smooth paste.
   transfer the moong dal paste to a large mixing bowl.
   add chilli powder and salt.
   beat and mix well forming a nice thick batter.

2. 2

   Add 2 tbsp onion, 2 tbsp carrot and 2 tbsp capsicum.
   mix well making sure everything is well combined.
   now heat a pan and spread oil.
   once the pan is hot, add mustard seeds and sesame seeds
   add baking soda and mix the batter gently.
   once the batter turns frothy, pour onto the hot pan.
   cover and simmer for 2 minutes or until the base are cooked well.
   now flip over and press gently.
   simmer for a minute or until it is cooked completely.

3. 3

   Sprinkle 1 tbsp coriander.
   finally, enjoy moonglet with green chutney and ketchup. Serve immediately.

Nutrition Per Serving

* Nutritional values are approximate and per serving.

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