Tandoori Veggie Moonglet Delight Recipe

About this recipe

Tandoori Veggie Moonglet Delight is a flavorful and protein-packed Indian-style breakfast dish combining the goodness of moong dal and vibrant vegetables with a touch of aromatic tandoori spices. This fluffy and nutritious savory pancake is perfect for a moderate activity level and supports weight loss goals with its fiber-rich ingredients and balanced flavors. Served with a tangy yogurt dip, it makes for a fulfilling and wholesome family breakfast that everyone will enjoy.

Ingredients

• 1 kg Yellow Moong Dal
• 500 g Onion
• 250 g Carrot
• 200G Adrak Lasun Paste (200g)
• - Tandoori Seasoning 50g
• 1 box Baking Soda
• 200 ml Mustard Oil
• - Low Fat Dahi (Pouch)
• 500 g Capsicum Green
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Rinse and soak the moong dal in water for 4-5 hours or overnight, then drain and blend it into a smooth batter using minimal water.
2. 2. In a mixing bowl, combine the moong dal batter with chopped onion, tomato, bell pepper, carrot, coriander leaves, ginger-garlic paste, tandoori masala, red chili powder, turmeric powder, cumin seeds, salt, and baking soda. Mix well to form a thick, pourable batter.
3. 3. Heat a non-stick pan or tawa over medium heat and drizzle a little oil. Pour a ladleful of the batter onto the pan and spread it gently to form a thick pancake.
4. 4. Cook the moonglet on medium heat for 3-4 minutes on each side until golden brown and cooked through. Repeat with the remaining batter.
5. 5. Serve the Tandoori Veggie Moonglet hot with a side of low-fat yogurt for a refreshing and tangy accompaniment.