Moong Dal Waffles with Stir-fried Vegetables
by Tarla Dalal
Added to 80 cookbooks
This recipe has been viewed 39447 times
Simple but elegant touches make this a recipe to cherish! There is nothing uncommon about waffles topped with stir-fried veggies, but when the waffles are given an Indian touch by making them with a methi flavoured moong batter, it becomes a treat with a difference.
Not only that, the delectable combination of stir-fried veggies also gets a special, lingering flavour by the addition of nigella seeds. The Moong Dal Waffles with Stir-Fried Vegetables is an apt snack for diabetics and one serving of it is enough to satiate their hunger and give them a nutrient boost.
Moong Dal provides folic acid while vegetables contribute ample fibre to this dish, which is so tasty that the whole family will enjoy it. Serve with a glass of Pineapple Celery Juice for a satiating and soothing combo.
- Wash and soak the green moong dal in enough water in a deep bowl for 3 hours. Drain well.
- Combine the soaked dal and green chillies and ½ cup of water in a mixer and blend to a smooth mixture.
- Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
- Grease the pre-heated waffle iron with ¼ tsp of oil, pour a ladleful of batter in in it and cook for 2 to 3 minutes or till the waffles turns light brown in colour.
- Repeat with the remaining batter to make 5 more waffles. Keep aside.
- Heat the oil in a broad non-stick pan and add the onion seeds and sauté on a medium flame for 30 seconds.
- Add the onions and garlic and sauté on a medium flame for 1 more minute.
- Add the capsicum and bean sprouts and sauté on a medium flame for another 2 minutes.
- Add the tomatoes, broccoli, chilli sauce and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Divide it into 6 equal portions and keep aside.
- Place each waffles in a serving plate and top it with one portion of the stir-fried vegetables.
- Serve immediately.
Nutrient values (Abbrv) per waffle
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