Mung bean omelet is an easy and simple vegetarian omelet recipe made with mung bean batter. It is one of the famous street food breakfast recipes from the famous old streets of New Delhi. It is generally served as a morning breakfast as well as an evening snack.
This is an egg-based omelet that has been one of the popular choices for many Indians. It is prepared as a morning breakfast. However, due to a huge number of vegetarians across India, there are some veg and vegan omelet recipes available for breakfast as well.
INGREDIENTS
FOR BATTER:
1 cup moong dal, ¼ tsp turmeric, 2 tbsp rice flour, ¾ tsp salt
FOR 1 MOONGLET:
½ tsp cumin, 1 chilli, finely chopped, ½ tsp ginger paste, 2 tbsp onion, finely chopped, 2 tbsp tomato, finely chopped, 2 tbsp capsicum, finely chopped, 2 tsp oil, ½ tsp Eno powder, 2 tbsp water, pinch chilli powder, 1 tbsp coriander, finely chopped, 1 tbsp butter
Procedure:
Initially, soak 1 cup moong dal for 30 minutes. You can expand the soak time to as long as 1 hour, not more.
Drain off the water and mix it to a smooth paste-like texture.
Move the moong dal paste to a blender, and blend well.
Add ¼ tsp turmeric, 2 tbsp rice flour, and ¾ tsp salt.
Beat and blend well turning into a pleasant thick batter.
Take 2 ladlefuls of batter into a little bowl.
Add ½ tsp cumin, 1 stew, ½ tsp ginger glue, 2 tbsp onion, 2 tbsp tomato, and 2 tbsp capsicum.
Mix well to make sure everything is well combined
Heat a pan and spread 2 tsp oil.
When the dish is hot, add ½ tsp ENO salt, 2 tbsp water to the batter, and blend tenderly.
When the batter turns foamy, pour onto the pan.
Sprinkle chilli powder and 1 tbsp coriander.
Cover and cook for 2 minutes or until the base is completely cooked.
Flip over and press delicately.
Make a decent cut in the middle and 1 tbsp butter in the centre.
Steam for another minute or until cooked.
Finally, appreciate moonglet with green chutney and tamarind chutney.