Spicy Moong Dal Waffles Food

SPICY MOONG DAL WAFFLES!

Spicy Moong Dal Waffles! image

LOW CAL!!!My mom just made this recipe & i made the mustard dip.. it tasted great with the dip!it isn't very crispy..but it tastes wonderful!You can have it with coriander or mint chutney too!We do not hav a waffle maker so we used our Sandwich toaster.Recipe is from Tarla Dalal's 'Low Calorie Healthy cooking'

Provided by sUpRiYa

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup mung dal, with skin
2 -3 chopped green chilies
2 tablespoons chopped fenugreek leaves (methi)
2 teaspoons gram flour (besan)
1 pinch asafoetida powder
1/4 teaspoon bicarbonate of soda
2 pinches sugar (optional)
2 teaspoons oil
salt

Steps:

Soak the moong dal in water for 3 to 4 hours.
Then wash it well Blend the soaked dal in a blender with the green chillies and a little water.
Add the fenugreek leaves,gram flour,asafoetida,soda bi-carb,sugar,oil,salt and mix well.
Pour a little batter at a time in a waffle iron or sandwich toaster and bake until crisp.
Repeat with the remaining batter.
If you are using the sandwich toaster spread a little oil on the toaster before pouring the mixture.
Serve hot with mustard dip or green chutney.

EASY MOONG DAL (MASHED YELLOW SPLIT PEAS)

Easy Moong Dal (Mashed Yellow Split Peas) image

Adapted from Laurel's Kitchen. Serve this with basmati rice and steamed vegetables and you have yourself a filling, nutritious meal. Unfortunately, for this particular recipe there isn't any room for substitution or omission of ingredients.

Provided by COOKGIRl

Categories Lentil

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups yellow split peas
1 teaspoon salt
1 medium yellow onion, chopped
2 -3 tablespoons jalapenos, minced
1 teaspoon fresh turmeric, grated (or 1 teaspoon dried turmeric)
1/2-1 teaspoon curry powder
2 tablespoons peanut oil (I use a combination of oil and butter) or 2 tablespoons ghee (I use a combination of oil and butter)
1 1/2 teaspoons black mustard seeds
1 lemon, juice of
fresh cilantro (to garnish)

Steps:

In large pan boil the split peas in plenty of water for about 30 minutes until tender. If the water starts evaporating too quickly, add more as needed. By the end of the cooking time, the split peas should have the dry consistency of mashed potatoes, the majority of the lentils will have lost their shape and most of the water will have evaporated.
Remove pot from range, drain the water from the lentils and stir in salt. Cover and set aside.
Chop onion, and combine with the jalapeno, turmeric and curry powder.
Heat the oil or ghee over medium heat in a heavy saute pan with lid. When oil is hot, carefully add the black mustard seeds. Stand back as they may pop up into your face. Cover the pan with the lid and continue cooking the mustard seeds until the popping quiets down.
Now add the onion mixture to the pan and saute until the onion is translucent and golden. Finally, stir in the cooked split peas. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
Garnish each serving with minced cilantro leaves.
Serve with basmati rice.

Nutrition Facts : Calories 330.7, Fat 8, SaturatedFat 1.3, Sodium 594, Carbohydrate 48.5, Fiber 19.6, Sugar 7.5, Protein 18.7

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