This recipe is inspired by a indian dish called moonglet! Eating this with chutney, yoghurt or guacamole (or all of them) is what will make this dish complete! Don't be afraid to mix up this version and make it with other vegetables such as cabbage or shredded carrots, maybe even corn! Mix up the spices, maybe make it italian style and add olives, italian spices, dried tomatoes & spinach, the sky is the limit, the base is important which is the moong dal, lemon & bicarbonate soda. Ingredients are provided below!
Timeline
00:00 Intro
00:08 Soaking lentils + blending
00:53 Cutting ingredients
01:28 Assembling it all
02:27 How to cook it
03:22 Serving example
03:40 Oversized ending message
Ingredients
2 cups of yellow moong dal
Water enough to cover the lentils
1 Tbs water for blending
1 Medium sized capsicum
2 Medium sized tomatoes
1 tsp fresh ginger
1 1/4 Tbs salt
1/2 tsp bicarbonate soda
1 Tbs lemon juice
4-6 Tbs neutral flavoured oil or ghee (1-2 Tbs for each pancake, use less if you want)
Optional: 4 Tbs butter
1/3 Cup optional fresh herbs, I used parsley but you can use fresh basil, dill or coriander
Spices
1/2 tsp asafoetida (use garlic powder if you don't have asafoetida)
1 tsp garam masala (use cumin & coriander powder if you don't have)
1/4 tsp peri peri (use black pepper or chilli if you don't have it)
1/4 tsp turmeric (mostly used to enhance colour, so skip it if you don't have it)
Time: 1 hour resting time & 20-25 mins cooking
Portions: 4
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Негізгі бет Тәжірибелік нұсқаулар және стиль Savoury High Protein Lentil Breakfast | Indian Moonglet | Copper Recipes
Пікірлер: 4