Moong Dal Toast is a vegan appetizer recipe made with moong dal and bread. Serve this plant-based snack at your next party and wow your guests!
Serve this at your next party!
Table of Contents
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, soft texture, is extremely light and 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.
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This dish has a memory too!
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 which they loved and wanted more.
I told them that I was out of bread and they actually went to get me some more bread! I then made a big batch of it for them which they devoured happily as they continued to play.
They remember this Moong Dal Toast even today! Gosh, I miss my neighborhood so much! It was so much fun growing up there!
More vegan appetizers you may like
- Puff Pastry Samosa
- Dill flavored Lentil Fritters
- Spinach Green Peas Pastry Puffs
- Polenta Cilantro Savory Bites
- Onion Pakoda
- Fried Ravioli
- Semolina Vegetable Bites
- Fried Besan Potato Squares
- Cheesy Rice Kebabs
They are very addictive!
Why make this
- A great vegan appetizer that's fit for a crowd
- This moong dal recipe is very easy, simple, and quick to make
- It's crispy on the outside and soft on the inside
- Can easily be modified to suit your needs
- It's irresistible to taste
Ingredients needed
That's all you need!
This plant-based snack needs very basic pantry ingredients.
Lentils - Moong dal is the key ingredient here. But you can also use split green gram here.
Veggies - Cabbage, and onions give this plant-based snack a nice crunch.
Bread - White bread is preferred. However, you can also use brown or multigrain bread.
Flour - Chickpea flour or Besan is what is used to make the batter.
Other ingredients like asafoetida, baking soda (makes it fluffy and easy to digest), green chillies, lemon juice, and cilantro give this vegan appetizer more flavor.
Apart from these ingredients, you would also need oil to fry. Read the tips and suggestions below to bake or shallow fry it.
Here's how to make it
It's so simple and easy to make.
- 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.
- Soaking helps the lentils to soften and fluff which helps in grinding.
- Drain the water and transfer the lentils to the blender along with green chillies.
- Blitz to make a smooth paste using 1-2 tablespoons of water if needed.
- Transfer this paste to a mixing bowl. Add chopped onions and shredded cabbage.
- Add baking soda, lemon juice, asafoetida, and salt.
- Then add the chopped cilantro to the bowl.
- Add water just enough to mix and bind it together. It should be thick and not have a batter consistency.
- Heat oil in a frying pan. Meanwhile, spread a generous layer of cabbage mixture evenly over the bread slices.
- Cut them and deep-fry till they turn golden on both sides. Soak off the excess oil using a paper towel.
Delicious, crispy, and crunchy!
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, family gatherings, as an after-school snack, or when you guests over.
Top tips, recommendations, and suggestions
Don’t add too much water when grinding moong dal as we don’t want the batter to be thin.
Instead of shredded cabbage, you can also use coleslaw or add grated carrots along to it. Crumbled paneer or tofu can also be added to this moong dal recipe.
Add ginger paste, amchur powder, sesame seeds, and chaat masala to the batter to add more flavor.
Sometimes I like to smear some butter, cheese spread, chutney, or ketchup on the bread slices before layering it with the cabbage mixture. You can try that as well.
Cut them in any shape you want. Serve them freshly fried else it will get soggy.
You can prepare the cabbage mixture ahead of time and keep it in the fridge. It stays good for 4-5 days. The mixture can also be frozen too for a couple of months.
Feel free to use leftover bread for this recipe. Also, you can use any kind of bread.
How to bake it
Bake at 400 degrees F for 10-12 minutes. Add some grated cheese on top if you want.
How to shallow-fry it
Add butter or oil to a skillet. Toast the bread slices evenly on both sides.
How to air-fry it
Preheat the air fryer at 350 degrees F. Once it is preheated, place these bread slices in an air fryer basket and air fry for 7-8 minutes till they become crispy and golden brown.
I am yet to try these alternate options. Since I make this vegan bread appetizer mostly during the holidays, I always end up frying them.
Perfect finger-food!
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Moong Dal Toast - Vegan Bread Appetizer
Equipment
Ingredients
- 1/2 cup moong dal
- 5 slices bread
- 4-5 green chillies
- 1/2 cup shredded cabbage
- 1/2 onion finely chopped
- 1/4 tsp asafoetida
- 1 tbsp besan/chickpea flour
- 1/2 tsp baking soda
- 1 tsp lemon juice
- 2 tbsp chopped cilantro
- Salt
- Oil for frying
Instructions
- 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.
- Drain the water and transfer the lentils to the blender along with green chillies.
- Blitz to make a smooth paste using 1-2 tablespoons of water if needed.
- Transfer this paste to a mixing bowl. Add chopped onions and shredded cabbage.
- Add baking soda, lemon juice, asafoetida, and salt.
- Then add the chopped cilantro to the bowl.
- Add water just enough to mix and bind it together. It should be thick and not have a batter consistency.
- Heat oil in a frying pan. Meanwhile, spread a generous layer of cabbage mixture evenly over the bread slices.
- Cut them and deep-fry till they turn golden on both sides. Soak off the excess oil using a paper towel.
- Serve this bread appetizer when hot along with some ketchup or chutney on the side.
Notes
Nutrition
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I love all these foods but balk at the idea of frying. Can these snacks be cooked in the oven or a list of air fryer snacks would be better fir many of us too?
Sure. You can bake them. I have mentioned it in the post. Most fried snacks can be baked.