Delicious Moong Dal Toast Recipe for a Healthy Breakfast
Moong Dal Toast: A Nutritious Breakfast Option
Moong dal toast is a nutritious breakfast choice that is both high in protein and low in oil, making it a quick and healthy option for morning meals or evening snacks. This dish is not only tasty but also appeals to all age groups, from kids to adults. Here’s how to prepare this delightful toast.
Preparation and Cooking Time
Preparation time: 15 minutes (not including soaking time)
Cooking time: 15 minutes
Total time: About 30 minutes
Serves: 2-3
Ingredients
Ingredient | Quantity
Yellow Moong Dal (washed) | 1 cup
Green chilies | 1-2 (finely chopped)
Ginger | 1-inch piece
Salt | To taste
Turmeric powder | 1/4 teaspoon
Finely chopped onion | 1/4 cup
Finely chopped tomato | 1/4 cup
Finely chopped bell pepper | 1/4 cup (optional)
Finely chopped coriander leaves | 2 tablespoons
Bread slices | 6-8 slices
Oil or ghee | For toasting
Instructions
Begin by soaking the moong dal in water for a minimum of 2-3 hours or overnight. Once soaked, rinse the dal thoroughly, drain the water, and blend it with ginger and green chilies in a mixer or blender. If necessary, add a small amount of water to achieve a thick, smooth batter, ensuring it isn’t too runny.
Transfer the blended moong dal mixture to a large bowl. Incorporate salt and turmeric powder into the mixture. Next, add the chopped onion, tomato, bell pepper, and coriander leaves, mixing everything well. The batter should have a consistency slightly thicker than that of idli or dosa batter.
Take a slice of bread and spread a generous layer of the moong dal batter on one side only. Heat a non-stick pan and add a little oil or ghee. Place the bread slice in the pan with the batter side facing down.
Cook on medium heat for 2-3 minutes until the batter is light golden brown. Then, drizzle a bit of oil or ghee on the top side of the bread and flip it over. Cook the other side until it becomes crispy and golden brown.
Once done, remove the moong dal toast from the pan and cut it into triangles. Serve hot with coriander chutney or tomato ketchup.