Kadhai Spiced Vegetable Moonglet Recipe

About this recipe

Kadhai Spiced Vegetable Moonglet is a delicious, protein-packed Indian breakfast dish that combines the earthy flavors of moong dal with vibrant vegetables and aromatic spices. This fluffy and savory pancake is cooked to golden perfection in a kadhai (wok), offering a satisfying balance of textures and flavors. It's a wholesome choice for those seeking a nutritious yet flavorful start to their day, tailored perfectly for moderate spice lovers and those aiming for weight loss. Perfect for a family breakfast, this dish is light, appetizing, and packed with fresh ingredients.

Ingredients

• 1 kg Yellow Moong Dal
• 500 g Tomato - Hybrid
• 200 g Dahi
• 1Ltr Sano Pomace Olive Oil For Cooking (1ltr)
• 250 g Carrot
• 500 g Capsicum Green
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the yellow moong dal thoroughly and soak it in water for 4-6 hours or overnight. Drain the water and blend the dal with yogurt into a smooth batter, adding a little water if needed to achieve a thick pancake consistency.
2. 2. In a mixing bowl, combine the moong dal batter with the chopped tomato, bell pepper, carrot, green chilies, and coriander leaves. Add cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well to incorporate all the ingredients evenly.
3. 3. Heat a kadhai or non-stick pan over medium heat and lightly grease it with oil. Pour a ladleful of the batter onto the pan and spread it into a thick pancake. Drizzle a little oil around the edges.
4. 4. Cook the moonglet on medium heat for 3-4 minutes until the bottom is golden brown. Flip it carefully and cook the other side for another 3-4 minutes until fully cooked and crisp.
5. 5. Repeat with the remaining batter to make more moonglets. Serve hot with green chutney or a side of plain yogurt for a refreshing accompaniment.