How to make Moong Dal Omlette - SK Khazana -

A healthy and tasty moong dal omelette

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split skinless green gram (dhuli moong dal), Green chillies (हरी मिर्च )

Cuisine : Indian

Course : Snacks and Starters


For more recipes related to Moong Dal Omlette - SK Khazana checkout Moong Bean Dumpling, Moong Dal Pakoda, Moong Dal Papad, Dahi Bhalle - SK Khazana . You can also find more Snacks and Starters recipes like Quick Chakli Vegetable Wontons Basic Dark Sponge Spinach Parmesan Muffin

Moong Dal Omlette - SK Khazana

Moong Dal Omlette - SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Moong Dal Omlette - SK Khazana Recipe

  • Split skinless green gram (dhuli moong dal) washed and soaked for 2 hours 3/4 cup

  • Green chillies 3

  • Salt to taste

  • Medium onion chopped 1

  • Medium green capsicum chopped 1

  • Corn kernels boiled and crushed 2 tablespoons

  • Medium tomato chopped 1

  • Fresh coriander leaves chopped 2 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Oil 4 teaspoons

  • Beetroot cut into thin strips a few

  • Carrot cut into thin strips a few

  • Ghee for drizzling

  • Tomato ketchup to serve

Method

Step 1

Put split green gram in a blender jar, add green chillies, salt and sufficient water and blend to a fine paste.

Step 2

Transfer the paste into a bowl, add onion, capsicum, corn kernels, tomato, coriander leaves and turmeric powder and mix well.

Step 3

Heat 1 tsp oil in a non-stick pan and spread a ladle full 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.

Step 4

Cut each omelette into 4 triangles and serve hot with tomato ketchup.

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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.