Moonglet (Moong Daal Omelette)

Inspired by indian street food here is Moonglet a perfect street fusion of omelete and moong daal. #HappyCookingToYou #FoodFusion

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  • Moong daal (Yellow lentil) 1 Cup (soaked for 30 minutes)
  • Water ¼ Cup or as required
  • Namak (Salt) 1 tsp or to taste
  • Haldi powder (Turmeric powder) ¼ tsp
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Zeera (Cumin seeds) roasted & crushed 1 tsp
  • Chawal ka atta (Rice flour) 2 tbs
  • Gajar (Carrots) chopped
  • Corn kernels boiled
  • Shimla mirch (Capsicum) chopped
  • Pyaz (Onion) chopped
  • Hara dhania (Fresh coriander) chopped
  • Baking soda ¼ tsp
  • Namak (Salt) to taste
  • Kali mirch (Black pepper) crushed to taste
  • Makhan (Butter) 2-3 tbs
  • Shimla mirch (Capsicum) chopped
  • Tamatar (Tomato) chopped
  • Pyaz (Onion) chopped
  • Hara dhania (Fresh coriander) chopped
  • Makhan (Butter) melted


In a blender jug,add yellow lentil,water & blend well.

Take out in a bowl & mix well until batter is fluffy (4-5 minutes) with the help of wooden spoon.

Add salt,turmeric powder,red chilli powder,cumin seeds & mix well.

Add rice flour & mix well for 2 minutes.

In a small jug,add carrot,corn kernels,capsicum,onion,fresh coriander,half quantity of lentil mixture, baking soda,salt,black pepper crushed & mix well.

In a frying pan,add butter & let it melt.

Pour lentil mixture & spread evenly,cover & cook on low flame for 4-5 minutes.

Add capsicum,tomato,onion,fresh coriander,press gently and flip.

Add melted butter and cook on medium flame for 2-3 minutes then flip again.

Make cuts & add melted butter in between the cuts.

Sprinkle fresh coriander & serve with tamarind sauce & green sauce!

Recipe By: Seema Hanif

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