Moong Dal Omlette

Ingredients

• ¾ cup split skinless green gram (dhuli moong dal) washed and soaked for 2 hours
• 3 green chillies
• Salt to taste
• 1 medium onion chopped
• 1 medium green capsicum chopped
• 2 tablespoons corn kernels boiled and crushed
• 1 medium tomato chopped
• 2 tablespoons fresh coriander leaves chopped
• ¼ teaspoon turmeric powder
• 4 teaspoons oil
• 1 small beetroot, peeled and cut into thin strips
• 1 small carrot, peeled and cut into thin strips
• Ghee for drizzling
• Tomato ketchup to serve

Method

1. Put split green gram in a blender jar, add green chillies, salt and sufficient water and blend to a fine paste.
2. Transfer the paste into a bowl, add onion, capsicum, corn kernels, tomato, coriander leaves and turmeric powder and mix well.
3. Heat 1 tsp oil in a non-stick pan and spread a ladleful of batter evenly. Cover and cook till the underside is golden. Flip, sprinkle beetroot strips and carrot strips. Drizzle a little ghee all around and cook till both sides are evenly golden.
4. Cut each omelette into 4 triangles and serve hot with tomato ketchup.