Moonglet, often called the "vegetarian omelet," is a high-protein, delicious snack or breakfast made with moong dal (split green gram). Here's a simple recipe to make a fluffy and flavorful moonglet:

Ingredients:

• Moong dal (split green gram with or without skin) – 1 cup

• Urad dal split - 1/4 cup

• Quinoa - 1/2 cup

• Fenugreek seeds - 1 tablespoon

• Ginger – 1-inch piece finely grated.

• Green chilies – 1-2, finely chopped (adjust to taste)

• Coriander leaves – 1/4 cup, finely chopped

• Capsicum (bell pepper) – 1/4 cup, finely chopped

• Onion – 1/2, finely chopped

• Choice of vegetables (Beets, Carrots, zucchini or yellow squash, chopped spinach or chopped fenugreek leaves) - Select 2 vegetables from this list - 1/4 cup finely chopped

• Salt – to taste

• Turmeric powder – 1/4 tsp

• Red chilli powder - 1/4 tsp

• Cumin coriander powder - 1/4 tsp

• Cumin seeds – 1/2 tsp

• Oil

Instructions:

1. Soak and grind the moong dal, urad dal, quinoa and fenugreek seeds :

   • Wash and soak moong dal, urad dal, quinoa, and fenugreek seeds in water for 5-6 hours.

   • Drain the water and grind everything with a little water to make a smooth, thick batter.

   • Place it in a container and keep it in a warm spot for 10-12 hours until it ferments and rises.

2. Prepare the batter:

   • Transfer the batter to a bowl and add finely chopped green chilies, coriander leaves, capsicum, onion, and other vegetables (if using). Mix well.

   • Add turmeric powder, salt, ginger, red chili powder, and cumin-coriander powder to the batter and mix well.

   • To prepare the tempering, heat 1 tablespoon of oil in a small frying pan over medium heat. Add cumin seeds and let them crackle. Once done, pour the tempering into the batter.

   • Mix everything throughly.

     
     

3. Cook the moonglet:

   • Heat a non-stick or cast-iron pan and grease it lightly with oil.

   • Pour a ladleful of batter into the pan and spread it gently to form a thick pancake.

   • Cook on low to medium heat until the bottom is golden brown and the top begins to set.

   • Drizzle a little oil around the edges and flip the moonglet. Cook the other side until golden and cooked through.

4. Serve:

   • Slide the moonglet onto a plate and cut it into slices.

   • Serve hot with green chutney, tomato ketchup, or coconut chutney.

Tips:

• Adjust the spice level by varying the number of green chilies.

• You can add other veggies like grated carrots or boiled corn for extra texture and flavor.

• Enjoy your fluffy, healthy, and protein-packed moonglet! 🥞✨