Hyderabadi Veggie Dum Moonglet Recipe

About this recipe

Hyderabadi Veggie Dum Moonglet is a fusion breakfast dish that combines the rich flavors of Hyderabadi spices with the healthiness of moong dal. This dish is a lightly spiced, steamed pancake made with moong dal batter, vegetables, and aromatic masalas, offering a soft, fluffy texture and a balanced, medium spice level. Perfect for active mornings and weight-conscious families, this protein-packed recipe ensures a delightful start to the day.

Ingredients

• 1 kg Yellow Moong Dal
• 250 g Carrot
• 500 g Capsicum Green
• 300 g Ginger Paste
• 100 g Coriander Leaves
• 200 ml Mustard Oil
• 50 g Cumin Powder
• 50g Everest Garam Masala
• 50G Green Chilies
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Soak moong dal in water for 4 hours, then drain and blend into a smooth batter using minimal water.
2. 2. Mix the batter with grated carrot, chopped capsicum, green chilies, ginger paste, fresh coriander, turmeric powder, cumin powder, garam masala, lemon juice, and salt.
3. 3. Heat oil in a non-stick pan on medium heat and pour a portion of the batter to form a thick pancake.
4. 4. Cover the pan and let cook on low heat for 5-7 minutes until the pancake is set and golden on the bottom.
5. 5. Carefully flip the pancake, cover, and cook for another 3-4 minutes until fully cooked and fluffy.
6. 6. Repeat the process with the remaining batter and serve hot with mint chutney or yogurt.