How to Make Moonglet - A Delicious Vegan Omelette Recipe
Ingredients
- Moong Dal - 1 cup
- Carrots - 1/4 cup (grated)
- Onions - 1/4 cup (chopped)
- Tomatoes - 1/4 cup (chopped)
- Bell Pepper - 1/4 cup (chopped)
- Cilantro - 2 Tbsp
- Garlic Paste - 3/4 Tbsp (minced)
- Cumin Seeds - 1/2 Tbsp
- Garlic - 2 Tbsp (minced)
- Baking Soda - 1/2 tsp
- Salt - to taste
- Water - as needed
- Vegan Butter - 3 Tbsp
Moonglet, often referred to as the Indian vegan omelette, is a nutritious and protein-packed dish made primarily from moong dal (split green gram). This delightful recipe offers a perfect blend of health and flavor, making it an ideal choice for breakfast, brunch, or even a light dinner.
The base of the Moonglet is a smooth, fine batter made from soaked and blended moong dal. To this, a medley of fresh vegetables like grated carrots, chopped bell peppers, onions, tomatoes, and cilantro are added, giving the dish a vibrant and colorful appeal. Spiced with cumin seeds, green chilies, and a hint of garlic paste, the Moonglet is cooked to crispy perfection, creating a savory pancake-like omelette that is both satisfying and delicious.
Watch our recipe video for step by step instructions on how to make Moonglet. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Moonglet calories and nutrition information, see the recipe card below.
Instructions
1) To begin, soak 1 cup of moong dal in water for 30 minutes while you prepare the other ingredients (carrots, onions, tomatoes, bell pepper, cilantro, garlic).
2) After soaking, strain the dal and wash it twice to remove the odor.
3) Add the soaked moong dal into a blender and blend into a smooth, fine batter without any grainy texture. The moong dal batter should have a ribbon consistency.
PRO TIP: Slowly add a bit of water as needed to get the right consistency.
4) Next, add 1/4 cup grated carrots and 1/4 cup chopped bell peppers, 1/4 cup chopped onions, 1/4 cup chopped tomatoes, 2 Tbsp chopped cilantro, 3/4 Tbsp garlic paste, salt to taste, and 1/2 tsp baking soda to the moong dal batter.
5) Mix well and set aside to prepare for cooking.
6) Add some vegan butter to a frying pan over low heat. Once heated, pour / spread a pancake sized amount of batter in the pan.
7_ Add minced garlic on top while cooking to add another layer of flavor!
8) Cover and cook both sides for 3-4 minutes each until both sides are crusted well.
9) Serve with butter on top and mint chutney on the side. Enjoy!
Moonglet, often referred to as the Indian vegan omelette, is a nutritious and protein-packed dish made primarily from moong dal (split green gram). This delightful recipe offers a perfect blend of health and flavor, making it an ideal choice for breakfast, brunch, or even a light dinner.
The base of the Moonglet is a smooth, fine batter made from soaked and blended moong dal. To this, a medley of fresh vegetables like grated carrots, chopped bell peppers, onions, tomatoes, and cilantro are added, giving the dish a vibrant and colorful appeal. Spiced with cumin seeds, green chilies, and a hint of garlic paste, the Moonglet is cooked to crispy perfection, creating a savory pancake-like omelette that is both satisfying and delicious.
Watch our recipe video for step by step instructions on how to make Moonglet. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Moonglet calories and nutrition information, see the recipe card below.
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