Moong Dal Omelette (Moonglet): A Savory Delhi Street Food Delight
55 minutes
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About Moong Dal Omelette (Moonglet): A Savory Delhi Street Food Delight
Craving a taste of Delhi's vibrant street food scene? Savor the irresistible allure of Moonglet, a protein-packed vegetarian "omelette" bursting with flavor and texture. This savory sensation is made with finely ground yellow moong dal and pan-fried to golden perfection.Aromatic spices like ginger, green chilies, and turmeric infuse the batter, while crunchy onions, vibrant bell peppers, and fragrant cilantro add a refreshing contrast. A final sprinkle of tangy chaat masala elevates this dish to a whole new level.This easy-to-follow recipe guides you through every step, bringing the authentic taste of Delhi's bustling streets right to your kitchen.
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Recipe Time & More
Prep25 minutes
Cook30 minutes
Total55 minutes
Ingredients
Moong Dal Batter
- 1 cup Mung Bean soaked, yellow
- 1 inch Ginger
- 2.5 Chilies green
- 1 tsp Turmeric Powder
- 1.5 tsp Salt or to taste
Toppings and Seasonings
- 1 Onion chopped lengthwise, medium
- 1 Bell Peppers chopped lengthwise, green, medium
- 1 tsp Salt black
- 1 tsp Pepper black
- 1/4 cup Coriander finely chopped
- 2 tsp Chaat Masala
Other
- 2 tsp Baking Soda
- 2 tbsp Butter
- 3.5 slices Cheese
Instructions
- Wash and drain the soaked moong dal. This removes excess starch and ensures a lighter batter.
- In a grinder, combine the drained moong dal, ginger, and green chilies. Add a little water and grind to a smooth paste.
- Transfer the moong dal paste to a bowl. Beat with a spatula until light and fluffy. This incorporates air for a tender texture. Stir in the turmeric powder and salt.
- Heat a nonstick pan or griddle over medium heat. Lightly grease with butter or oil. Pour a large spoonful of the moong dal batter onto the hot pan, spreading it into a thin circle.
- While the moonglet cooks on one side, prepare the toppings. In a small bowl, combine the chopped onion and bell pepper with black salt and black pepper.
- Once the edges of the moonglet start to set and the bottom is lightly golden, sprinkle the onion and bell pepper mixture over the top. Add the chopped cilantro as well.
- Flip the moonglet carefully. Add 1 tablespoon of butter to the pan. Cook the other side until golden brown and the vegetables are slightly softened.
- Flip the moonglet once more. Arrange the cheese slices on top. Cover the pan briefly to help the cheese melt quickly and evenly.
- Sprinkle chaat masala over the melted cheese for a tangy finish. Slide the moonglet onto a plate. Repeat the process with the remaining batter.
- Serve the hot moonglets immediately with your favorite chutney for a truly authentic Delhi street food experience.
Recipe Notes
Good To Know
- For extra fluffiness, whisk the moong dal batter vigorously for a few minutes or incorporate a pinch of baking soda just before cooking. This will result in a lighter and airier moonglet, closer to the street-style texture.
- If you prefer a richer flavor, top the cooked moonglet with a dollop of butter or sprinkle with grated cheese immediately after flipping, allowing it to melt and infuse the omelette with extra creaminess.
- To make the moonglet vegan-friendly and even more nutritious, add finely chopped spinach, grated carrots, or shredded cabbage to the batter for added texture, color, and fiber.
- Serve the moonglet hot with tangy green chutney and sprinkle some chaat masala or a squeeze of fresh lime juice on top just before serving to enhance the authentic Delhi street food experience.
Expert Tips
- Soaking the moong dal for at least 4 hours, or even overnight, will result in a smoother batter and quicker cooking time.
- Experiment with different toppings like chopped onions, tomatoes, and cilantro to customize your moonglet.
- Don't overcrowd the pan when cooking the moonglets. Cook in batches to ensure even cooking and a crispy exterior.
Storage Instructions
- Leftover moonglets can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.
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Recipe Nutrition
Calories: 143kcalCarbohydrates: 26gProtein: 10gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 1140mgFiber: 6gSugar: 2g
Kanwaljeet Chhabra
Articles: 80
4 Comments
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I’m loving this recipe already!
Such an enticing dish! Thanks for the recipe.
Looks so yummy! Excited to make it.
Hi, I