Aloo Moonglet Indian Lentil Breakfast
Ingredients
- 1 cup yellow lentils (soaked in water for 4 hours)
- Less than 1/4 cup water
- 2-3 chopped garlic cloves
- Chopped green chillies to taste
- Small chopped ginger knob
- Salt to taste
- Some finely chopped coriander
- Some finely chopped spring onion
- 1 tsp fruit salt (Eno)
- 4-5 tsp oil
- Some thinly sliced potatoes
- Some thinly sliced onions
- Some crushed black pepper
Preparation
Take a mixer jar and add 1 cup yellow lentils that have been soaked for 4 hours
Add less than 1/4 cup water to the mixer jar
Add 2-3 chopped garlic cloves to the mixer jar
Add chopped green chillies to taste in the mixer jar
Add a small chopped ginger knob, then churn everything to make a smooth batter
Add some turmeric powder to the batter
Add salt to taste and mix well
Add some finely chopped coriander and finely chopped spring onion, then mix well
Add 1 tsp fruit salt to the batter to make it light
Heat a non-stick pan and pour 1 tsp oil into it
Place some thinly sliced potatoes in the pan
Add some thinly sliced onions on top of the potatoes
Sprinkle some salt and crushed black pepper over the potatoes and onions
Cook on medium flame for 5-7 minutes, then flip the potato slices
Pour the moong batter over the potato slices and spread it to cover them
Drizzle 1 tsp oil on top, cover with a lid, and cook on medium flame
Cook until the moonglet turns golden-brown on both sides
Repeat the same procedure to make more moonglets
Tips
If the batter is too runny, add 1-2 spoons of semolina or chickpea flour to thicken it
