❌

Reading view

There are new articles available, click to refresh the page.

Moong Egg Muffins, 3 Ways

✇Vegan Richa
By: Richa

Fluffy, soft moong egg muffins are a perfect savory grab-and-go breakfast or snack. Learn how to make the moong egg batter and 3 delicious ways to use it! Pizza egg muffins, Bagel and cream cheese muffins and Indian spiced vegan egg muffins. (gluten-free, soy-free, option for nut-free)

close-up of moong egg muffins on the cutting board

Moong dal – split mung beans – is the base for Just Egg, and today we are making a homemade version of that eggy base. You can use the base batter just like you’d use whipped eggs, in scrambles, frittatas, and more.

I’ve already used moong egg on the blog to make frittatas, omelettes, and breakfast sandwiches (which got popular on Tiktok)

close-up of moong egg muffins on the cutting board with one cut in half, so you can see the inside

Today, we are going to take this versatile moong egg batter and add different ingredients to it to make savory breakfast vegan egg muffins. We make pizza egg muffins, bagel and cream cheese egg bites and Indian spiced bites. You can also use this batter to make savory waffles, which are even faster and come out nicely crispy! This batter can be used in many ways, check out 10 different ways to use it on my YouTube.

For the batter, we need moong dal, which is petite yellow lentils (split and skinned mung beans). Green mung beans won’t work here, because they make the batter gritty instead of smooth.

moong egg muffins after baking

Why You’ll Love Moong Egg Muffins

  • fluffy, soft muffins stuffed with your fillings of choice
  • super easy make-ahead breakfast
  • batter keeps well in the fridge or freezer for quick breakfasts
  • naturally gluten-free and soy-free
moong egg muffins on the cutting board

Continue reading: Moong Egg Muffins, 3 Ways

The post Moong Egg Muffins, 3 Ways appeared first on Vegan Richa.

Dalitoy (konkani dal curry)

✇Pinch Of Swad
By: noreply@blogger.com (Vandana Pai Badal- (VPB))
Famous dalitoy (sound toy as tou-yee, close to the original sound :)) of konkani cuisine, hands down is the slurpicious simple dal curry. It is staple and mostly loved by all. It's so funny that even though it's such a simple recipe, it's like making tea. Every house you visit, the taste of tea/chai is different and unique. Everyone puts in their own twist when it comes to making dalitoy. The one that is served in the temple's, is the ultimate one 😀


DaliToy A konkani Dal Preparation

I was surprised to get many messages and comments from my close friends who tried it out and loved it. It then occurred to me that I had never mentioned this recipe to anyone before- thinking that everyone must be knowing it and that's how a basic dal preparation is! I was wrong and so here is a post on this super simple yet powerfully delicious dal- dalitoy!

DaliToy with Plain Rice and Pickle

Here is the recipe of the magical and most common dalitoy.

 Ingredients:
  • 1 cup Toovar(toor) dal [for healthier version I use yellow split moong dal]
  • 2 green chillies slit 
  • 10 leaves of curry leaves
  • 1 tsp mustard seeds
  • big pinch asafoetida (can increase the quantity if you like)
  • 1/2 tsp turmeric
  • 2 cups water 
  • 1 tbsp ghee or oil
  • 1/2 tsp salt or as per taste
  • handful chopped cilantro as garnish
  • 2 tsp grated coconut [optional]
DaliToy Ingredients in pic



DalliToy after Tadka

DaliToy after cilantro garnish



Preparation:

  • Wash dal and keep it soaked for 30 min. [Always soak lentils and pulses before using, helps to reduce the gas formation in the stomach :)]. You can skip if in a hurry.
  • Add dal and water in a pressure cooker and cook the dal for 2 whistles. [for toovar dal 2, for moong dal 1] One can also cook on stove top, takes a little longer and need to keep an eye as its getting boiled. Usually will take 20 + minutes on stove top[or till dal is fully cooked].
  • Let the cooker cool down, check the dal, mash it a little bit if needed with a spoon. I use traditional wooden handmasher, ghotni :)
  • In a vessel, heat ghee/oil, add mustard seeds, once it starts to splutter add green chillies, curry leaves, stir quickly, lower the gas to sim, then add turmeric and asafoetida(hing)
  • Into this immediately add the cooked dal, give it a stir and add more water to adjust the consistency of the dal as per your requirements, some like it thick and some like it thin.
    • Add salt and bring to a quick boil. Switch off the gas and garnish it with a handful of chopped cilantro and grated coconut(optional).
    • While serving with rice, top it with little bit of ghee OR lemon juice it tastes super yum!



    Notes: 
    *You can have variations while making dalitoy. One can add tomatoes and green chillies while pressure cooking the dal.
    * You can also add 2 inches of ginger roughly chopped either in your tadka or while cooking dal.
    * You can give garlic tadka too.
    njoY!! happY cookinG!!

    Nutrition Facts: Lentils is a mighty member of legume family, it's a good source of cholesterol-lowering fibre. It has good amount of folate and magnesium which is needed for a healthy and loving heart :) It replenishes our iron stores. Light on body, a good source of protein for vegetarians. Lentils Rule :)

    Instant Pot Sweet Pongal Recipe | With Jaggery | Easy South Indian Dessert

    ✇Cooking with Thas
    By: Thas

    Delicious South Indian dessert, sweet Pongal with jaggery… Sweet Pongal is a traditional South Indian dessert made with very simple ingredients like rice & moong dal, sweetened with jaggery & topped with ghee roasted cashew nuts & raisins. This is made during festivals like Pongal- the Indian harvest festival. If a dish has rice, lentils […]

    The post Instant Pot Sweet Pongal Recipe | With Jaggery | Easy South Indian Dessert appeared first on Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen.

    ❌