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Moong and Chana Crostini
Main Ingredients | Split Skinless Green Gram, Split Bengal Gram |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- ½ cup split skinless green gram (dhuli moong dal), soaked
- ¼ cup split Bengal gram (chana dal), soaked
- 4 small buns
- Salt to taste
- ¼ teaspoon crushed black peppercorns
- 4 spring onion with greens
- 6-8 garlic cloves
- 2 tablespoons extra virgin olive oil + to drizzle
- Salt to taste
- 1 lemon
- A few thin strips of red capsicum
Method
- 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.
- Cut the buns into 4 slices each. Heat another non-stick pan, place the bread slices in it and toast.
- Roughly cut spring onions with the greens and put into a chopper jar and chop.
- 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.
- 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.
- 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 tablespoons extra virgin olive oil and mix well.
- Arrange the bread toasts on a serving plate, top with the gram mixture, garnish with red capsicum strips and serve.
Nutrition Info
Calories | 1148 |
Carbohydrates | 162.9 |
Protein | 45.5 |
Fat | 34.9 |
Other Fiber | 18.5 gm |
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