Spicy Moong Dal Waffles Recipes
SPICY MOONG DAL WAFFLES!
LOW CAL!!!My mom just made this recipe & i made the mustard dip.. it tasted great with the dip!it isn't very crispy..but it tastes wonderful!You can have it with coriander or mint chutney too!We do not hav a waffle maker so we used our Sandwich toaster.Recipe is from Tarla Dalal's 'Low Calorie Healthy cooking'
Provided by sUpRiYa
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the moong dal in water for 3 to 4 hours.
- Then wash it well Blend the soaked dal in a blender with the green chillies and a little water.
- Add the fenugreek leaves,gram flour,asafoetida,soda bi-carb,sugar,oil,salt and mix well.
- Pour a little batter at a time in a waffle iron or sandwich toaster and bake until crisp.
- Repeat with the remaining batter.
- If you are using the sandwich toaster spread a little oil on the toaster before pouring the mixture.
- Serve hot with mustard dip or green chutney.
MOONG DAL (BALOCHISTAN)
This recipe is from week 22 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Balochistan is my 22nd stop. I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Moong Dal is made with split mung beans, which can be purchased in most Indian markets.
Provided by GiddyUpGo
Categories Lentil
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Soak the moong dal in cold water for about 20 minutes. Drain, then add to a pot with the water, turmeric and salt. Make sure to skim off the foam that forms as the water boils.
- Keep simmering until the moong dal is soft, adding about a half cup water as necessary. The dal is finished when you can successfully moosh it up a little on the side of the pan. It should be thick without any visible pools of liquid. Now add the lemon juice and the sliced green chiles.
- While the dal is cooking, heat the ghee and cook the cumin seeds, cloves, cinnamon, garlic and ginger. Keep stirring until fragrant. Add the quartered tomatoes and saute for one or two minutes, then poor the contents of the pan over the dal. Cover the pot for five minutes or so before serving. Garnish with the chopped cilantro.
Nutrition Facts : Calories 208.1, Fat 2.5, SaturatedFat 1.2, Cholesterol 4.1, Sodium 14.7, Carbohydrate 34.3, Fiber 15.8, Sugar 3, Protein 13.4
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