List Of 9 Moongdal Recipes For Breakfast

Here Are 9 Moong Dal Recipes 

• Moong Dal Cheela

• 1 cup moong dal, soaked for 2-3 hours
• One onion, finely chopped
• One green chilli, finely chopped
• A handful of coriander leaves, chopped
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chilli powder
• Salt to taste
• Oil for cooking

1. Blend the soaked moong dal with green chilli, coriander leaves, and cumin seeds into a smooth batter.
2. Add chopped onion, turmeric powder, red chilli powder, and salt. Mix well.
3. Heat a non-stick pan with oil. Pour a ladleful of batter and spread it evenly to form a thin circle.
4. Cook on both sides until golden brown and crispy. Serve hot with your preferred accompaniments.

• Moong Dal Idli

• 1 cup moong dal, soaked overnight
• 1/4 cup rice, soaked overnight
• 1/4 teaspoon fenugreek seeds
• Salt to taste

1. Grind the soaked moong dal, rice, and fenugreek seeds into a smooth batter.
2. Add salt and ferment the batter for 8-10 hours or overnight.
3. Steam the batter in greased idli moulds for 10-12 minutes. Serve hot with coconut chutney and sambar.

• Moong Dal Uttapam

• 1 cup moong dal, soaked for 2-3 hours
• One onion, finely chopped
• One tomato, finely chopped
• 1 green chilli, finely chopped
• A handful of coriander leaves, chopped
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chilli powder
• Salt to taste
• Oil for cooking

1. Blend the soaked moong dal with green chilli and cumin seeds into a smooth batter.
2. Add chopped onion, tomato, coriander leaves, turmeric powder, red chilli powder, and salt. Mix well.
3. Heat a non-stick pan with oil. Pour a ladleful of batter into the pan and spread it to form a thick circle.
4. Top with additional chopped vegetables and cook until golden brown on both sides. Serve hot with coconut chutney or sambar.

• Moong Dal Upma

• 1 cup moong dal, soaked for 2-3 hours and drained
• One onion, finely chopped
• One green chilli, finely chopped
• A handful of coriander leaves, chopped
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• One dried red chilli, broken
• 1/4 teaspoon turmeric powder
• Salt to taste
• Oil for cooking

1. Heat oil in a pan. Add mustard seeds, cumin seeds, and dried red chilli. Let them splutter.
2. Add chopped onion and green chilli. Sauté until the onion turns translucent.
3. Add drained moong dal and turmeric powder. Cook for 2-3 minutes.
4. Add water and salt. Bring to a boil and cook until the moong dal is soft and the water is absorbed.
5. Garnish with chopped coriander leaves. Serve hot.

• Moong Dal Chila With Vegetables

• 1 cup moong dal, soaked for 2-3 hours
• One onion, finely chopped
• One carrot, grated
• One capsicum, finely chopped
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chilli powder
• Salt to taste
• Oil for cooking

1. Blend the soaked moong dal with green chilli, coriander leaves, and cumin seeds into a smooth batter.
2. Add chopped onion, turmeric powder, red chilli powder, salt, grated carrot, and chopped capsicum to the batter and mix well.
3. Heat a non-stick pan with oil. Pour a ladleful of batter into the pan and spread it evenly to form a thin circle.
4. Cook on both sides until golden brown and crispy. Serve hot with your preferred accompaniments.

• Moong Dal And Vegetable Soup

• 1 cup moong dal, soaked for 2-3 hours
• One onion, finely chopped
• One carrot, diced
• One potato, diced
• Two cloves garlic, minced
• 1-inch ginger, grated
• One teaspoon cumin powder
• 1/2 teaspoon coriander powder
• Salt to taste
• Black pepper powder to taste

1. Heat oil in a pot. Add cumin powder and coriander powder. Sauté for a few seconds.
2. Add chopped onion, garlic, and ginger. Sauté until the onion turns translucent.
3. Add diced carrot, potato, and soaked moong dal.
4. Pour enough water to cover the vegetables. Bring to a boil, reduce heat and simmer until the vegetables are tender.
5. Season with salt and black pepper powder. Serve hot with a slice of bread or toast.

• Moong Dal And Spinach Smoothie

• 1 cup moong dal, cooked
• 1 cup spinach, washed and chopped
• One banana, sliced
• 1/2 cup yoghurt
• 1/4 cup milk
• Honey to taste

• Moong Dal And Vegetable Khichdi

• 1 cup moong dal, soaked for 2-3 hours and drained
• 1 cup rice, washed
• One onion, finely chopped
• One carrot, diced
• One green chilli, finely chopped
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• Salt to taste
• Ghee for tempering

1. Heat ghee in a pressure cooker. Add cumin seeds and let them splutter.
2. Add chopped onion and green chilli. Sauté until the onion turns translucent.
3. Add drained moong dal, rice, turmeric powder, and salt.
4. Pour enough water to cover the ingredients.
5. Pressure cook for 2-3 whistles or until the rice and moong dal are cooked.
6. Serve hot with yoghurt or pickle.

• Moong Dal And Vegetable Paratha

• 2 cups whole wheat flour
• 1 cup moong dal, cooked and mashed
• One onion, finely chopped
• 1 carrot, grated
• 1/2 teaspoon cumin powder
• 1/4 teaspoon turmeric powder
• Salt to taste
• Oil for cooking

1. Mix whole wheat flour, mashed moong dal, chopped onion, grated carrot, cumin powder, turmeric powder, and salt.
2. Knead the dough with water to form a smooth dough.
3. Divide the dough into equal-sized balls.
4. Roll each ball into a circle.
5. Cook the paratha on a tawa with oil until golden brown on both sides.
6. Serve hot with yoghurt or pickle.