Moonglet (Moong Dal Omelet) Recipe
Moonglet (Moong dal omelet)
Moonglet: A Protein-Packed, Delicious Omelet
Moonglet is a healthy, delicious, filling breakfast or evening snack dish. In simple terms, it is an omelet made from moong dal batter mixed with vegetables and spices.
Because of its rich protein and fiber, moong dal helps with weight loss and prevents constipation. It has a low glycemic index, which means sugar is gradually released into the blood. This lentil is suitable for diabetics as it helps to maintain stable blood sugar levels.
Moonglet is known for its pleasant mouthfeel, which comes from the soft and creamy texture of the cooked moong dal batter. Serve moong dal omelet with green chutney or tomato sauce for breakfast or an evening snack.
Ingredients
- 1 cup moong dal (split mung beans), washed, soaked for 2-3 hours
- 1/2 inch ginger, chopped
- 1 green chili chopped
- 1 teaspoon cumin
- 1/8 teaspoon asafetida (hing) powder
- 1/4 teaspoon turmeric powder
- 2 teaspoons rice flour
- 2 tablespoons onion, finely chopped
- 2 tablespoons capsicum, finely chopped
- 2 tablespoons fresh corn kernel
- 1/2 teaspoon eno fruit salt or baking soda
- 2 tablespoons grated beetroot, optional
- 2 tablespoons cilantro, finely chopped
- 3/4 teaspoon salt, or as per taste
- 1 tablespoon oil+ghee mixture, or oil for making an omelet
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
20 min | 10 min | 30 min | Serves two people |
Instructions
- Wash moong dal in water. Drain the water. Add new water and keep soaked for 2-3 hours or at least an hour.
- Strain and add it to a mixer jar. Add ginger, green chili, and cumin. Grind without adding water to get a near-smooth paste. Transfer it to a large bowl.
- Add rice flour, chopped onions, capsicum, and corn kernels. Mix well to form a lump-free batter.
- Heat a deep-bottomed pan to make the omelet. Add some ghee to it.
- In a separate bowl, combine two ladlefuls of batter with 1/4 teaspoon Eno fruit salt or baking soda. add two teaspoons of water to the fruit salt. Mix quickly to get a light, fluffy batter.
- Pour it into the pan evenly. Sprinkle some grated beetroot and chopped cilantro on the top. Keep medium heat. Cover it.
- Add a few drops of ghee, oil, or butter to the top. When the bottom gets cooked and the edges show a golden brown tinge, flip it. Allow the other side to cook and become golden brown. Turn off the stove. Transfer the moonglet to a serving plate. Similarly, make the remaining omelets.
- Serve it with green chutney or tomato sauce on the side. Enjoy it for a filling and delightful breakfast or an evening snack.
Photo Guide
Step one: Wash moong dal in water. Add new water and soak for 2-3 hours or at least an hour.
Strain it. Add moong dal to a mixer jar. Add ginger, green chili, and cumin. Grind without adding water to get a near-smooth batter.
The batter
Step two: Add rice flour, turmeric powder, asafetida (hing) powder, and salt. Mix well to form a lump-free batter.
Step three: Add chopped capsicum, onions, and corn kernels.
Mix well.
Step four: Heat oil, ghee, or butter in a deep-bottomed pan.
In a separate bowl, combine two ladlesful of batter and eno fruit salt or baking soda. Add two teaspoons of water to the fruit salt. Quickly mix to form a light, fluffy batter.
Pour it into the pan evenly. Keep the heat at medium-low.
Sprinkle some grated beetroot and chopped cilantro all over on the top. Add a few drops of ghee or oil. Allow it to cook. When the bottom gets cooked and the edges show a golden brown tinge, flip it. Add a few drops of oil, ghee, or butter.
Allow the other side of the omelet to get cooked. Once it turns golden brown on both sides, turn off the stove and remove the omelet to a serving plate. Similarly, make all the omelets.
Serve soft and crunchy moonglet with green chutney or tomato sauce. Enjoy eating it for a delightful and filling breakfast or evening snack.
