Moong Dal Toast

Moong Dal Toast is a vegan appetizer recipe made with moong dal & bread. Serve this plant-based snack at your next party and wow your guests!

Course Appetizer, Snack

Cuisine Indian

Prep Time 10

Cook Time 20

Soaking time 2

Servings people

Calories 169.83kcal

Author Priya Lakshminarayan

Equipment

Frying pan

Ingredients

½ cup moong dal
5 slices bread
4-5 green chillies
1 teaspoon ginger paste
½ cup shredded cabbage
1 cup finely chopped onions
½ teaspoon asafoetida
1 tablespoon besan/chickpea flour
½ teaspoon baking soda
2 teaspoon lemon juice
2 tablespoon 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 and ginger paste.
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 to the bowl.
Then add besan, baking soda, lemon juice, asafoetida, and salt.
Then add the chopped cilantro to the bowl.
Mix. It should come together like a homogenous mixture.
Heat oil in a frying pan. Meanwhile, spread a generous layer of cabbage mixture evenly over the bread slices.
Once the oil is hot, add the bread slices in batches. The lentil mixture should be facing up. Keep the flame on low-medium. Deep-fry these Lentil Toasts till they turn golden. Using the Frying ladle, carefully toss some hot oil over the lentil mixture as the bread fries. The edges of the bread will turn golden brown.
Then flip to the other side carefully. Now the lentil mixture side will be facing down. Continue to fry till that side turns golden.
Take them out as they are done. 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

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 with 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 them 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. Feel free to use leftover bread for this recipe. Also, you can use any kind of bread.

Nutrition