I have been making Moong Dal Toast since college times. It has been a family favorite. This is a Tarla Dalal recipe. She has been my idol besides my mom since the time I started cooking. I still remember, my aunt had gifted me her books and I tried out nearly all the recipes from it. My friends and family surely had a great time relishing it. I remember a particular incident where I was making these toasts for my family on a Sunday evening. My brother along with his friends was playing cricket outside our house near my kitchen. I shared some of it with them and then they got a whole pack of bread from the nearby store for me to make some more for all the boys. It was a super fun evening and my moong dal toasts were a hit in my building.
It had been awhile since I made them now. So this time for the Diwali bash at our house, I decided to make them as one of the appetizers. However this time I wanted to present it differently (Add my blogger touch), however I didn’t play around with the original recipe this time. Wanted to make it just as is for old times sake. 🙂
1 cup moong dal (split green gram)
10-12 slices of bread
4-5 green chillies
1/2 cup shredded cabbage
1 onion finely chopped
A pinch of asafoetida
1 tbsp besan (chickpea flour)
1/2 tsp baking soda
1/2 tsp lemon juice
2 tbsp chopped cilantro
Salt as required
Oil for frying
Green chutney/Tomato sauce to serve
Now add the cabbage, asafoetida and cilantro.
Add onions, besan, salt, lemon juice, baking soda and mix it all well.
Refrigerate this batter for at least 3 hours.
Take bread slices, spread the batter evenly over each slice.
Meanwhile heat the oil for frying. Fry these till they turn golden brown.
Cut the fried toast into 3 and serve them with any Green Chutney or Tomato Sauce. I served them in plastic cups along with green chutney as dips. These Moong Dal Sticks is a popular vegetarian appetizer and is a party favorite. Very easy to make and surely irresistible!
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg — I would love to see your pictures on Instagram, Facebook and Twitter!