Spiced Moong Dal Pancakes With Veggie Stir-Fry Recipe

About this recipe

A savory breakfast of protein-packed moong dal pancakes paired with a stir-fry of colorful vegetables and aromatic spices for a balanced start to your day.

Ingredients

• 250 g Carrot
• 1 piece Yellow Bell Pepper
• - Coriander Powder
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Salt
• 200 ml Mustard Oil
• 1pc Watermelon

Instructions

1. 1. Wash and soak the moong dal in water for 4 hours or overnight.
2. 2. Drain the dal and blend it into a smooth batter with water, cumin seeds, turmeric, and salt.
3. 3. Chop the carrot, capsicum, and green beans into thin strips for stir-frying.
4. 4. Heat 1 tablespoon of oil in a pan and sauté the vegetables with red chili powder and a pinch of salt for 5 minutes.
5. 5. Heat a non-stick skillet and pour a ladle of moong dal batter onto it, spreading it evenly to form a pancake.
6. 6. Drizzle a small amount of oil around the edges and cook the pancake until golden brown on one side.
7. 7. Flip the pancake and cook the other side until crisp and fully cooked.
8. 8. Repeat the process to make more pancakes from the remaining batter.
9. 9. Serve the pancakes hot, topped with the vegetable stir-fry and garnished with chopped coriander leaves.