Ingredients
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1 Cup Yellow Lentils (Moong Dal - soaked in water for 2 hours)
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Chopped Green Chillies (as per taste)
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1 chopped small Ginger Knob
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1/2 Tsp Cumin Seeds (Jeera)
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Pinch of Turmeric Powder (Haldi)
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Salt as per taste
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Boiled Sweetcorn
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Finely chopped veggies (Carrot, Onion, Coriander & Bell Pepper)
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2 Tbsp Tomato Ketchup
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2 Tbsp Mayonnaise (alternatively hung curd can be used)
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Chilli Flakes
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Chapati / Roti
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Oil
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Cheese, Iceberg Lettuce & Coriander (for garnish)
About
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Moonglet tacos are a fusion dish combining Indian moong dal with Mexican taco elements. The dish involves spreading a batter made from soaked yellow lentils, spices, and greens onto chapatis or rotis. After cooking the batter side down on a pan until partially cooked, the chapati is flipped and cooked until golden brown. The tacos are then filled with a savory salad mixture and topped with cheese, lettuce, and coriander, offering a nutritious and flavorful twist on traditional tacos.
Steps
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1
Done
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Prepare chapatis using a mix of half plain flour and half wheat flour, keep them ready. |
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2
Done
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Blend soaked yellow lentils with water, green chilies, chopped ginger, cumin seeds, turmeric powder, and salt to make a smooth batter. |
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3
Done
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In a mixing bowl, combine boiled sweetcorn, finely chopped carrot, onion, coriander, bell pepper, tomato ketchup, mayonnaise, salt, and chili flakes to make salad. |
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4
Done
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Heat a pan and brush with oil. Spread lentil batter on a chapati and place it in the pan, batter side down. |
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5
Done
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Cook on slow to medium flame, then brush oil on the other side and flip when the moong batter is partially cooked. |
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6
Done
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Press and cook until both sides are golden brown. Fill warm tacos with prepared salad, top with cheese, iceberg lettuce, and coriander. |
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7
Done
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Enjoy your nutritious and tasty Aloo Moonglet Tacos! |
