Moonglit (Moong Daal Omelette)
Ingredients For Moonglet
- Moong daal (Yellow lentil) 1 Cup (soaked for 30 minutes)
- Water ¼ Cup or as required
- Namak (Salt) 1 tsp or to taste
- Haldi powder (Turmeric powder) ¼ tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Chawal ka atta (Rice flour) 2 tbs
- Gajar (Carrots) chopped
- Corn kernels boiled
- Shimla mirch (Capsicum) chopped
- Pyaz (Onion) chopped
- Hara dhania (Fresh coriander) chopped
- Baking soda ¼ tsp
- Namak (Salt) to taste
- Kali mirch (Black pepper) crushed to taste
- Makhan (Butter) 2-3 tbs
- Shimla mirch (Capsicum) chopped
- Tamatar (Tomato) chopped
- Pyaz (Onion) chopped
- Hara dhania (Fresh coriander) chopped
- Makhan (Butter) melted
Bearings Moonglet :
- In Moonglet a blender jug, add yellow lentils, and water and mix well.
- Take out in a bowl and blend well until the hitter is cushy (4-5 minutes) with the assistance of a wooden spoon. Add salt, turmeric powder, red bean stew powder, and cumin seeds and blend well.
- Add rice flour and blend well for 2 minutes.
- In a little jug, add carrot, corn kernels, capsicum, onion, fresh coriander, half the amount of lentil combination, baking soda, salt, and black pepper squashed, and blend well.
- In a searing pan, add spread and let it dissolve.
- Pour the lentil combination and spread evenly, cover, and cook on low fire for 4-5 minutes.
- Add capsicum, tomato, onion, and fresh coriander press delicately and flip.
- Add softened margarine and cook on medium fire for 2-3 minutes then, at that point, flip once more.
- Make cuts and add dissolved in the middle of between the cuts.
- Sprinkle new coriander and present with tamarind sauce and green sauce!
