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–+ servings
Cut Slices of Moong Dal toast layered on a black cheese board.

Moong Dal Toast

Enjoy Moong Dal Toast with its golden crust and savory toppings. This recipe makes for a satisfying, high-protein meal any time of day.
Prep Time: 15 minutes
Cook Time: 15 minutes
Soaking Time: 1 hour
Servings: 6 Servings

Ingredients

  • 1 cup Split Yellow Moong dal or Split Green Moong Dal
  • 1/2 cup Carrot chopped/grated
  • ¼ cup Onion chopped
  • 1 tablespoon Garlic grated
  • 1 tablespoon ginger grated
  • 2-3 green chilies chopped, Use more or less as per taste
  • ½ cup coriander chopped
  • 5-6 curry leaves chopped, Optional
  • ¼ teaspoon turmeric powder I have used 1 tablespoon fresh turmeric
  • ¼ teaspoon asafetida See notes for gluten-free
  • ¼ teaspoon Red chili powder more or less as per taste
  • salt to taste
  • 2 tablespoon Oil, Butter, or Clarified Butter (Ghee) for toasting the bread
  • Water as required
  • 6 Bread Slices

Instructions

Preparing the Moong Dal

  • Rinse and soak the moong dal for a minimum of 1 hour or overnight.
    1 cup Split Yellow Moong dal
  • Grind moong dal with a little water to a smooth paste. Do not make the dal too watery; use the minimum amount of water in grinding.
    Water
  • To this moong dal batter, add the remaining ingredients, i.e., carrot, onion, garlic, ginger, coriander, green chilies, curry leaves, asafetida, salt, turmeric powder, and red chili powder.
    1/2 cup Carrot, ¼ cup Onion, 1 tablespoon Garlic, 1 tablespoon ginger, 2-3 green chilies, ½ cup coriander, 5-6 curry leaves, ¼ teaspoon turmeric powder, ¼ teaspoon Red chili powder, salt to taste, ¼ teaspoon asafetida
  • Mix and keep it aside.

Toasting the Moong Dal Toast

  • Heat a cast-iron griddle or a non-stick griddle.
  • Once hot, drizzle a little oil.
    2 tablespoon Oil, Butter, or Clarified Butter (Ghee)
  • Take a bread slice and spread the mixture on one side of the bread.
    6 Bread Slices
  • Place this bread on the griddle, with the mixture side down.
  • Let this cook on a slow to medium stove.
  • While the bottom is cooking, spread the mixture on the other side, i.e, the top.
  • Spread a little oil on the bottom and try to move the toast with the help of a flat cooking spoon.
  • Once it is cooked from the bottom, apply a little oil on the top.
  • Flip and cook on the other side.
  • It is done when it is golden brown on both sides.
  • Serve it with tomato ketchup or chutney of your choice.

Notes

  • Any type of bread can be used.
  • Store-bought Asafetida is not gluten-free. So if you are gluten intolerant, skip it.
  • Cook this on slow to medium only, as the dal has to cook. If you cook on a high flame, the dal will not get cooked.