Hi-Protein Moonglet | Healthy Nashta Recipe using Moong Dal

For Moonglet, drain the water and rinse the dal thoroughly after soaking moong dal for 3-4 hours or overnight.

In a blender, add the soaked and drained moong dal along with ginger, turmeric powder, and a dash of water. Blend to a smooth batter, adding a little water if required. The batter should have a pancake batter-like consistency.

Transfer the moong dal batter to a mixing bowl and add chopped onions, tomatoes, green chilies, cumin seeds, grated or carrots, chopped capsicum, salt, and coriander leaves. You can add some curry leaves to enhance the taste. Mix everything together well. Now add Eno and mix gently.

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Heat a small pan over medium heat. Add a few drops of oil and spread it evenly.
Pour a ladleful of the moong dal mixture onto the skillet and spread it gently to form a round shape like a pancake. The thickness can be adjusted according to your preference.

Drizzle a few drops of oil around the edges of the moonglet, cover it with a lid, and cook on medium-low heat until the bottom side turns golden brown and crispy.

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Carefully flip the moonglet to cook the other side. Add a little more oil around the edges if needed. Poke holes in it with a knife, then close the lid again.
Once both sides are cooked and crispy, remove the moonglet from the pan. Repeat the process with the remaining moong dal mixture until you've made all the moonglets.

Monnglet is ready to be served. Enjoy!

For Amchur chaat masala Chutney, In a clean bowl, add water, amchur powder, sugar, chaat masala, pepper powder, roasted cumin powder, chilli powder, and salt. Mix them all together

In a hot pan, add the mixture and give it a boil. The chutney will thicken up quickly in just 2 minutes. Turn the heat off and it’ll thicken up as it cools down.

Amchur Chaat masala chutney is ready.