Makhan (Butter) melted


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 :

  1. In Moonglet a blender jug, add yellow lentils, and water and mix well.
  2. 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.
  3. Add rice flour and blend well for 2 minutes.
  4. 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.
  5. In a searing pan, add spread and let it dissolve.
  6. Pour the lentil combination and spread evenly, cover, and cook on low fire for 4-5 minutes.
  7. Add capsicum, tomato, onion, and fresh coriander press delicately and flip.
  8. Add softened margarine and cook on medium fire for 2-3 minutes then, at that point, flip once more.
  9. Make cuts and add dissolved in the middle of between the cuts.
  10. Sprinkle new coriander and present with tamarind sauce and green sauce!