Tangy Tandoori Vegetable Moonglet Recipe

About this recipe

Tangy Tandoori Vegetable Moonglet is a hearty, protein-packed Indian breakfast dish combining the flavors of lightly spiced lentils and roasted vegetables with a tangy tandoori masala. This moonglet is perfect for active mornings and is designed to maintain balanced macros. It's crisp on the outside, soft on the inside, and loaded with wholesome goodness, offering a delicious way to start your day.

Ingredients

• 1 kg Yellow Moong Dal
• 200 g Paneer
• 500 g Capsicum Green
• 250 g Carrot
• 100 g Coriander Leaves
• - Tandoori Seasoning 50g
• 100G Oleo
• 50G Green Chilies
• 100 g Jeera
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Wash and soak the split green gram (moong dal) in water for 4-6 hours or overnight. Drain and blend into a smooth batter using minimal water.
2. 2. Transfer the batter to a bowl and mix in grated paneer, capsicum, tomato, carrot, green chilies, coriander leaves, turmeric powder, tandoori masala, and salt. Stir until well combined.
3. 3. Heat 1 tbsp vegetable oil in a non-stick pan and add cumin seeds. Pour a ladleful of batter into the pan, spreading it evenly to form a thick pancake.
4. 4. Cook on medium heat for 3-4 minutes until the bottom is golden brown. Flip and cook the other side for another 3-4 minutes.
5. 5. Drizzle lemon juice over the cooked moonglet before serving and garnish with fresh coriander leaves. Repeat the process to make additional moonglets.