Moonglet

Ingredients:

• 1 cup split moong daL, soaked for 4-6 hours

• 1 onion, finely chopped

• 1 tomato, finely chopped

• 1/2 capsicum (bell pepper), finely chopped

• 1/2 carrot, grated

• 1/4 cup finely chopped spinach

• 2-3 green chilies, finely chopped

• 1/2 teaspoon ginger-garlic paste

• Salt to taste

• 1/2 teaspoon turmeric powder

  
  

• 1/2 teaspoon coriander powder

• 1/2 teaspoon garam masala powder

• 1 tablespoon chopped coriander leaves

• 2 tablespoons oil for cooking

Instructions:

1. After soaking the moong dal, drain the water and transfer the dal to a blender. Blend it into a coarse paste without adding water. Transfer the paste to a mixing bowl.

2. Add chopped onion, tomato, capsicum, grated carrot, chopped spinach, green chilies, ginger-garlic paste, salt, turmeric powder, coriander powder, garam masala powder, and chopped coriander leaves to the bowl. Mix everything well to combine.

3. Heat a non-stick pan or a griddle and grease it with a little oil.

4. Pour a ladleful of the moong dal mixture onto the hot pan and spread it evenly to form a thick pancake-like shape.

5. Drizzle some oil around the edges and on top of the moonglet. Cook on medium-low heat for 4-5 minutes or until the bottom side is golden brown and crispy.

6. Carefully flip the moonglet using a spatula and cook the other side for another 4-5 minutes until golden brown and cooked through.

7. Once both sides are cooked and crispy, remove the moonglet from the pan and transfer it to a serving plate.

8. Cut the moonglet into wedges and serve hot with mint chutney.