Why will you love this recipe?
This Loaded Moonglet Recipe contains veggie goodness, including fiber, vitamins, and protein from moong lentils. It is hearty, filling, and easy to digest. The cooking process is also quite simple. After soaking, it takes 15-20 minutes of your active time. This dish is made of pantry and refrigerator staple ingredients, and expensive ingredients are unnecessary. Split or yellow moong lentils are readily available in stores for people who do not keep lentils regularly at home.
Why are they called Moonglet?
Moonglet is a vegan /vegetarian nomenclature for an omelet without eggs. Like an egg omelet, it is delicious, fluffy, soft, and thick.
What is the difference between Moonglet and Cheela?
Moonglet is quite thick and uses lots of veggies; cheela is a thin crepe-like dish with some stuffing or is intentionally kept that way.
Ingredients used in this recipe?
Moong Dal-Split Skinned Yellow Moong Dal Lentil. It is readily available in almost all grocery stores. Veggies- You can use all the veggies you like. I have used carrots, beetroot, and colored peppers. Aromatics- Onion, ginger, garlic, and green chilies make this loaded Veggie Moonglet very delicious. Spices include turmeric powder, salt, red chili powder, cumin seeds, and fresh chopped cilantro, heeng, or asafoetida.
Serving Suggestion,
I like to serve green and sweet chutney with them. You can even serve pickles or sauce. I love to spread jam on them and have them. Yogurt raita or yogurt is a lovely side to this loaded veggie Moonglet.
You May Like To check my other lentil recipes,
Lentil Salad Lentil Salad With Green Beans & Peppers Dal Palak (Spinach Dal) Instant Pot Moong Dal Tadka Green Moong Dal/Instant Pot Split Green Moong Lentil
