How to make Moong and Chana Crostini - A simple topping of moong and chana dal make these crostinis very tasty.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split Skinless Green Gram, Split Bengal Gram

Cuisine : Fusion

Course : Snacks and Starters

Moong and Chana Crostini

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Moong and Chana Crostini checkout Moongdal Kachori, Moong Dal Vade, Peethiwali Baked Kachori, Moong Bean Dumpling . You can also find more Snacks and Starters recipes like Popiah, Rajgira Thalipeeth, Sichuan Pakoda, Falafel Burger.

Moong and Chana Crostini Recipe Card

Moong and Chana Crostini
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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Moong and Chana Crostini Recipe

  • Split Skinless Green Gram soaked 1/2 cup

  • Split Bengal Gram soaked 1/4 cup

  • Small buns 4

  • Salt to taste

  • Black peppercorns crushed 1/4 teaspoon

  • Spring onion with greens 4

  • Garlic cloves 6-8

  • Extra virgin olive oil 2 tbsps +

  • Salt to taste

  • Lemon 1

  • A few thin strips of red capsicum

Method

Step 1

Drain and put green gram and Bengal gram in a non-stick pan, add 1 cup water, salt and crushed black peppercorns and cook. Remove the scum as it rises to the top, reduce heat and let the grams cook.

Step 2

Cut the buns into 4 slices each. Heat another non-stick pan, place the bread slices in it and toast.

Step 3

Roughly cut spring onions with the greens and put into a chopper jar and chop.

Step 4

Flip the bread slices so that they get toasted on the other side too. When they evenly toasted on both sides, switch off the heat.

Step 5

Put the spring onions in a bowl. Chop garlic cloves and add to the bowl. Drizzle a little extra virgin olive oil on each toast.

Step 6

When the grams are just done strain them and let them cool. Crush them in the chopper with a little water and add to the spring onion mixture in the bowl. Add salt, juice of 1 lemon and 2 tbsps extra virgin olive oil and mix well.

Step 7

Arrange the bread toasts on a serving plate, top with the gram mixture, garnish with red capsicum strips and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.