moong dal toast recipe | Indian moong toast | lentil toast | crispy moong toast for breakfast |
by Tarla Dalal
Added to 247 cookbooks
This recipe has been viewed 125122 times
moong dal toast recipe | Indian moong toast | lentil toast | crispy moong toast for breakfast | with 34 amazing images.
moong dal toast recipe | Indian moong toast | lentil toast | crispy moong toast for breakfast is a flavourful treat for all bread lovers. Learn how to make Indian moong toast.
To make moong dal toast, combine the yellow moong dal and enough water in a deep bowl and keep aside to soak for 2 hours. Drain well. Combine the soaked yellow moong dal and green chillies in a mixer and blend to a coarse mixture using approx. ¼ cup of water. Transfer the mixture into a deep bowl, add the cabbage, asafoetida, onions, besan, baking soda, lemon juice, coriander and salt and mix well. Divide the mixture into 10 equal portions.
Then to make Indian moong toast, place a bread slice on a clean, dry surface and spread a portion of the mixture evenly over it. Heat a non-stick tava (griddle) and grease it with oil. Place each open sandwich on the tava (griddle) with the topping side facing downwards and cook using oil, till it turns golden brown in colour from both the sides. Cut each toast into 2 diagonally. Serve immediately with tomato ketchup.
Lentil toast is a very unique treat, perfect to have for breakfast or as an after-school snack ! A coarse and thick batter of moong dal perked up with crunchy veggies and flavour enhancers like lemon juice, coriander and green chillies, is used as a topping for bread slices.
This enticing arrangement is tava-cooked to perfection, and served with peppy tomato ketchup. This innovative crispy moong toast for breakfast has a fantastic flavour and off-beat texture that will sweep you off your feet.
You can make your choice between white bread loaf and whole wheat bread loaf to make Indian moong toast. Also try other bread recipes like quick veg bread snack and bread pakora.
Tips to make moong dal toast. 1. Leftover bread slices can be used for this recipe. 2. Moong dal can be soaked and blended along with green chillies the previous day and kept in the refrigerator. 3. These taste best when served immediately. 4. If you are Jain, avoid onions and replace it with grated carrot.
Enjoy moong dal toast recipe | Indian moong toast | lentil toast | crispy moong toast for breakfast | with step by step photos.
For moong dal toast- To make moong dal toast, combine the yellow moong dal and enough water in a deep bowl and keep aside to soak for 2 hours. Drain well.
- Combine the soaked yellow moong dal and green chillies in a mixer and blend to a coarse mixture using approx. ¼ cup of water.
- Transfer the mixture into a deep bowl, add the onions, cabbage, asafoetida, besan, baking soda, coriander, salt and lemon juice and mix well.
- Divide the mixture into 10 equal portions.
- Place a bread slice on a clean, dry surface and spread a portion of the mixture evenly over it.
- Heat a non-stick tava (griddle) and grease it with oil.
- Place each open sandwich on the tava (griddle) with the topping side facing downwards and cook using oil, till it turns golden brown in colour from both the sides.
- Cut each toast into 2 diagonally.
- Serve the moong dal toast immediately with tomato ketchup and green chutney.
moong dal toast video
Moong Dal Toast, Lentil Toast recipe with step by step photos
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like moong dal toast recipe | Indian moong toast | lentil toast | crispy moong toast for breakfast | hen see our collection of Indian toaster recipes and some reicpes we love.
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what is moong dal toast made off? Indian moong toast is made from 3/4 cup yellow moong dal (split yellow gram), 1 1/2 tbsp roughly chopped green chillies, 1/4 cup finely chopped cabbage, 1/4 cup finely chopped onions, 1/4 tsp pinch asafoetida (hing), 1 tbsp besan (bengal gram flour), 1/2 tsp baking soda, 1/2 tsp lemon juice, 1 tbsp finely chopped coriander (dhania), salt to taste and 10 bread slices. See below image of list of ingredients for moong dal toast.
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To make the moong dal toast recipe | Indian moong toast | lentil toast | crispy moong toast for breakfast, first take a deep bowl and add 3/4 cup yellow moong dal (split yellow gram).
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Add enough water.
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Cover with a lid and keep aside for 2 hours.
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Drain well using a strainer. Keep aside.
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To make mixture for moong dal toast recipe | Indian moong toast | lentil toast | crispy moong toast for breakfast, take a big mixer jar, add the soaked and drained yellow moong dal.
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Add 1 1/2 tbsp roughly chopped green chillies.
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Add ¼ cup of water.
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Close the lid and blend till coarse. Do not blend till smooth and make a paste of it.
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This is how it looks after blending.
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Transfer the mixture into a deep bowl.
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Add the 1/4 cup finely chopped onions. Make sure it is finely chopped.
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Add 1/4 cup finely chopped cabbage. Make sure it is finely chopped.
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Add 1/4 tsp asafoetida (hing).
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Add 1 tbsp besan (bengal gram flour). This gives a good binding.
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Add the 1/2 tsp baking soda.
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Add 1 tbsp finely chopped coriander (dhania).
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Add salt to taste.
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Add 1/2 tsp lemon juice.
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Mix it well. The mixture is now ready.
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Place a bread slice on a clean dry surface.
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Place a portion of the mixture on each bread slice.
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Spread it evenly using a butter knife.
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Heat a non-stick tava (griddle) and grease it with oil.
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Place an open sandwich on the greased tava (griddle) with the topping side facing downwards.
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Cook using 2 tsp oil.
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Cook till it turns golden brown in colour from both the sides.
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Repeats steps 2 to 6 to make 9 more moong dal toasts.
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Cut each toast into 2 diagonally.
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Serve moong dal toast recipe | Indian moong toast | lentil toast | crispy moong toast for breakfast, immediately with tomato ketchup and green chutney.
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Leftover bread slices can be used for this recipe.
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Moong dal can be soaked and blended along with green chillies the previous day and kept in the refrigerator.
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These taste best when served immediately.
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If you are jain avoid onions and replace it with grated carrot.
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Nutrient values (Abbrv) per toast
Energy | 97 cal |
Protein | 4.8 g |
Carbohydrates | 18.6 g |
Fiber | 1.3 g |
Fat | 0.4 g |
Cholesterol | 0 mg |
Sodium | 4.9 mg |
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