Moong Dal Toast

Moong dal, a must-have dal variety

Moong dal is also known as split and skinned green gram or yellow lentils. This high-protein yellow Moong dal is always stocked up in my pantry.

It's low in fat content and in carbs. Moong dal is considered to be one of the best plant-based sources of protein.

This lentil is an integral part of the Indian diet that has a sweet flavor, with a soft texture, is extremely light, and is easy to digest. 

If I am not using it to make a simple Indian Dal, then I am making this plant-based Moong Dal Snack, Lentil & Spinach Crepes, or Moong Dal Pakora, with it. 

There is another dish I love to make using these lentils and that's Moong Dal Toast. It is a bread appetizer that's mostly fried but can be cooked in less oil.

This snack made me popular

Moong Dal Toast is one of my favorite plant-based snacks that I have been making since my college days. I had come across this recipe in Tarla Dalal's Cookbook.

There is a really funny story associated with this dish. Back in Bombay, one evening, I was preparing Moong Dal Toast for my family at home.

While I was frying them, the boys in my building were playing Cricket right outside my kitchen window (we lived on the ground floor).

The aroma reached them and they asked me what I was cooking. I then gave them a sample that they loved and wanted more.

I told them that I was out of bread and they actually went to the store to get me some more bread! I then made a big batch of moong dal toast for them which they devoured happily as they continued to play.

They remember this Moong Dal Toast even today! Gosh, I miss my old neighborhood so much! It was so much fun growing up there!

1. The first step is to rinse moong dal and then soak it for 2 hours. If you are planning to make it for breakfast then soak it the night before. Chef Tip - Soaking helps the lentils to soften and fluff which helps in grinding. 
2. Drain the water and transfer the lentils to the blender along with green chillies. 
3. Blitz to make a smooth paste using 1-2 tablespoons of water if needed. 
4. Transfer this paste to a mixing bowl. Add chopped onions and shredded cabbage.
5. Add besan, baking soda, lemon juice, asafoetida, and salt. 
6. Then add the chopped cilantro to the bowl. 
7. Add water just enough to mix and bind it together. It should be thick and not have a batter consistency. 
8. Heat oil in a frying pan. Meanwhile, spread a generous layer of cabbage mixture evenly over the bread slices. 
9. Cut them and deep-fry them till they turn golden on both sides. Soak off the excess oil using a paper towel. 

Serving Suggestions 🍽 

Serve this bread appetizer when hot along with some ketchup or chutney on the side. Serve this for breakfast or as an evening snack. 

You can serve this vegan bread appetizer at parties, during the holidays, at family gatherings, as an after-school snack, or when you have guests over. 

Top recipe tips💭

Don’t add too much water when grinding moong dal as we don’t want the lentil batter to be thin. Instead of shredded cabbage, you can also use coleslaw or add grated carrots along with it. Mashed Potatoes, crumbled paneer or tofu can also be added to this moong dal recipe. Add amchur powder, sesame seeds, and chaat masala to the batter to add more flavor. Spread some butter, cheese spread, chutney, or ketchup on the bread slices before layering them with the cabbage mixture.

Cut them in any shape you want. Feel free to use leftover bread for this recipe. Also, you can use any kind of bread. 

Recipe FAQs 📖